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The Hirshon Chicken Balti – བལི་

  • Total Time: 0 hours


Units Scale
  • 3 Tablespoons vegetable or peanut oil
  • 2 pounds skinless boneless chicken breast, cut into 1/2″ cubes
  • 2 Large Onions, Peeled. Sliced about 1/2” wide
  • 3 Roma Tomatoes, quartered and then halved
  • 6 Black Peppercorns, ground to a powder
  • 2 Black Cardamom pods, cracked open
  • 2 Cardamom pods, seeds removed and ground to a powder
  • 1 Cinnamon stick 1″ long broken in two pieces
  • 1 teaspoon Cayenne powder
  • 1 1/2 teaspoons Garam Masala
  • 1 teaspoon minced fresh Garlic
  • 1 teaspoon minced fresh Ginger, peeled
  • 1/2 teaspoon or to taste fine grain Sea Salt
  • 2 Tablespoon plain full-fat Yogurt
  • 2 Tablespoons chopped Cilantro
  • 1 tablespoon dried Methi (Fenugreek) leaves, crumbled
  • 2 Bay Leaves
  • 2 Serrano peppers, white pith and seeds removed to reduce heat, finely chopped
  • Juice from 1/2 lime


  1. Heat oil in a large sauce pan or wok over very high heat. Fry Chicken until all pieces turn white to very light brown, about 5 minutes. The purpose is to seal the chicken. Remove chicken with slotted spoon and set aside.
  2. Add onions, cook on low heat for about 10 minutes until onions start to turn brown
  3. Add the Tomatoes, Peppercorns, Cardamoms, Cinnamon stick, Cayenne, Garam Masala, Garlic, Ginger, Methi and salt. Stir-fry 5 minutes
  4. Add Chicken, Bay leaves and Yogurt. Stir. Cover. Simmer for 10 minutes on low heat.
  5. Add Cilantro, Serrano and lime juice. Stir-fry about 5 minutes. Turn off heat, and garnish with Cilantro.
  • Prep Time: 0 hours
  • Cook Time: 0 hours