C41 Balti Khara Masala Chicken

This was inspired by a recipe from Shehzad Husain but converted for a single serving with some ingredient and cooking style changes. It is made using pre-cooked balti chicken but uses no balti base sauce/gravy. It is a dryish flavoursome curry.

Ingredients

For 1	Continued...
2 tbspn oil	1 green chilli
¼ tspn cumin seeds	½ tspn chilli powder
¼ tspn black mustard seeds	¼ tspn anardana powder (see note 1)
¼ tspn fennel seeds	¼ tspn fenugreek powder
¼ tspn onion seeds	1 portion c41 balti pre-cooked chicken
75 gm onion (prepared weight)	½ medium tomato (50 - 55 gm)
½ tspn ginger (grated)	¼ tspn salt
1 tspn garlic (crushed)	hot water as required

Preparation

Slice the onion.
Grate the ginger.
Crush the garlic.
Slit the green chilli length ways and remove the seeds if you prefer.
Slice the tomato.

Cooking - 7½ min

Heat the oil in a wok (or similar) and add the cumin seeds, mustard seeds, fennel seeds and onion seeds and fry, for about 1 min.
Add the onion and fry, stirring regularly, for 2 min.
Stir in the ginger, garlic and green chilli and cook, stirring for 30 seconds.
Stir in the chilli powder, anardana powder and fenugreek powder and cook, stirring, for 1 min.
Add the c41 balti pre-cooked chicken, tomato and salt and cook, stirring regularly for 3 min, adding a hot water as required to maintain the desired sauce consistency (it should be a dryish consistency.

Serving

Serve with naan or rice and garnish with a little freshly chopped coriander.

Notes

(1) Anardana is powdered pomegranate seeds and can be purchased at any Asian outlet.

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