Name: Cubed Chicken with Wok-Seared Vegetables (Balti Dahi Murghi)
Yield: Serves 8
Cuisine: India
Ingredients: ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 teaspoons balti masala; ½ cup plain yogurt; 4 red Thai or cayenne chiles, stems removed; 2 tablespoons heavy (whipping) cream; 1 large tomato, cored and finely chopped; 1 small red onion, cut into ½-inch cubes; 4 large cloves garlic, thinly sliced; 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tablespoons canola oil; 1 large green bell pepper, stemmed, seeded, and cut into 1-inch pieces

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The beauty of a well-seasoned kadhai (Indian wok) is its ability to sear in the juices and flavors of meats and vegetables as they stir-fry in the pan’s capacious, concave-shaped base. The cooking happens quickly over near-high heat, which is why it is a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds. Don’t worry about all th