Balti Chicken

Ingredients

• 1 kg Chicken bone-in
• 2 tbsp Ginger Garlic paste
• 4 tbsp Oil
• 1 Black Cardamom
• 1 stick Cinnamon
• 2-3 Green Cardamoms
• 1 tsp Caraway Seeds
• 1 tsp Black Cumin or Kala Jeera
• 3 sliced Onions
• 3-4 roughly chopped Tomatoes
• 1 cup thick beaten Curd
• 2 tbsp partially crushed Coriander seeds
• 1 tbsp crushed Red Chillies
• 1/2 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 tbsp crushed Black Peppercorns
• 1/2 tsp Black/Nigella seeds or Kalonji
• 2 tsp Salt or to taste
• 1 small bunch chopped Coriander Leaves
• 7-8 less hot fresh Green Chillies
• 2 tbsp julienned fresh Ginger
• 1/2 tsp Garam Masala

Steps

1. Wash and clean the chicken at first. Drain well. Now it can be directly cooked on fire. Slow cooking makes this dish much more amazing.
2. Heat oil in a cooking pot. Add both the cardamoms, cinnamon stick and the caraway seeds or the black cumin. Fry for a few seconds. Now add the thinly sliced onions and some salt. Saute until translucent. Add chicken bone-in now. Also add the ginger garlic paste. On a medium high heat, let it sear until the colour changes a bit.
3. Add the crushed red chillies, coriander, black pepper and the rest of the powdered spices too. Mix well and allow it to cook on a low heat with a lid on.
4. After it's half done, add the tomatoes and the thick beaten curd. Let it cook on a medium high heat for the next 15 minutes or until done. It's a semi thick curry. Cook until it reaches the right consistency.
5. Adjust salt and top up with the green chillies and the chopped coriander greens. Also sprinkle a little garam masala. Cover and simmer for 2 minutes. And it's perfectly done.
6. Serve it piping hot alongside naans, parathas, pulaos etc. Enjoy!