Balti Murgh
Chicken Breasts – 250 gms, cleaned, cut into bite-sized pieces
Corn Oil – 3 tblsp
Onions – 1, sliced
Red Capsicum – 1, large, cored, deseeded, sliced
Lemon Juice – 1/2 tblsp
Fresh Cream – 1/2 tblsp
Methi Leaves – 3/4 tblsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Garlic Paste – 1/2 tsp
Coriander Powder – 1/2 tsp
Curry Leaves – 3
Kalonji (Onion Seeds) – 1/4 tsp
Salt as per taste

1. Heat oil in a heavy pan over moderate flame.
2. Saute onions, kalonji and curry leaves for 2 minutes.
3. Reduce flame.
4. Add coriander powder, garlic paste, red chilli powder, turmeric powder, chicken pieces and salt.
5. Stir-fry for 10 minutes.
6. Add methi leaves, capsicum and stir to mix well.
7. Allow it to simmer for 5 minutes, stirring from time to time.
8. Add lemon juice and cook till chicken pieces are tender.
9. Garnish with fresh cream.
10. Serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

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