Balti Chicken Khara Masala

• 2 lbs skinless chicken, and cubed
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon onion seeds
• 1/4 teaspoon fennel seed
• 4 curry leaves
• 3 dried red chilies, chopped
• 1/2 teaspoon cumin seed
• 1/2 teaspoon pomegranate seeds (if you have them)
• 1 teaspoon salt
• 1 teaspoon fresh ginger, chopped
• 4 garlic cloves, chopped
• 5 tablespoons oil
• 5 fresh green chilies, chopped
• 2 medium onions, sliced
• 1 large tomatoes, sliced
• 1 tablespoon coriander leaves, chopped

1. In a bowl mix together the mustard seeds, onion seeds, fennel seeds, curry leaves, red chillies, cumin seeds, pomegranate seeds, salt, ginger and garlic.
2. Heat the oil in a wok and fry the spices with the green chillies and the onions, cook for 5 minutes.
3. Add the tomato and chicken and cook over low heat till the chicken is cooked, about 15 minutes.
4. Serve garnished with chopped coriander leaves.

chicken, black mustard seeds, onion seeds, fennel seed, curry, red chilies, cumin, pomegranate seeds, salt, fresh ginger, garlic, oil, green chilies, onions, tomatoes, coriander leaves

Taken from www.food.com/recipe/balti-chicken-khara-masala-207045 (may not work)