Balti Achari Murgh by Shireen Anwer

Ingredients:

• Boneless chicken julienne 2 cups
• Oil 1/4 cup
• Dried red chilies 1 tbsp
• Ginger garlic 1 tbsp
• Red chili powder 1 tsp
• Achari masala 2 tbsp
• Coriander leaves 2 tbsp
• Green chilies chopped 2
• All spice 1/2 tsp
• Turmeric 1/4 tsp
• Salt 1 tsp
• Water 1 cup
• Onion seeds 1 tsp
• Fenugreek seed 1/2 tsp
• Mustard seeds 1 tsp
• Fennel seeds 1 tsp
  

Method:

1. Mix onion seeds, fenugreek seeds, mustard seeds and fennel seeds and grind it.
2. Now heat oil and put dried red chilies.
3. Then add ginger garlic and stir fry for 1 minutes.
4. Then put grinded masala, stir it and fry for 1 minute.
5. Then add chicken with red chili powder, turmeric, salt and all spice and fry for 10 minutes.
6. Then put achari masala, coriander leaves and green chilies.
7. Then serve with paratha or puri.