Balti
also called balti chicken · chicken balti · balti gosht · baltee
- Curry House
- One Pot
- serves 4
- recipe says 40 min
- Stews & Braises
Three ways to read this recipe
The table
| 1 1/2 lb(680 g; cut in 1-in pieces)boneless chicken thighs | sear 6 min over high heat | fry in 4 min | simmer 10 min, until the peppers soften and the sauce clings | stir in off the heat and send the bowl out |
| 3 Tbs(45 mL)neutral oil | ||||
| 1 tspkosher salt | ||||
| 1 cup(240 g; the base recipe)onion-tomato masala | ||||
| 3 cloves(sliced)garlic | ||||
| 2 tspground coriander | ||||
| 1 tspground cumin | ||||
| 1 tspKashmiri chile powder | ||||
| 1 tsp(crumbled)kasuri methi | ||||
| 1(in 1-in squares)green bell pepper | ||||
| 1 large(chopped)tomato | ||||
| 1/2 cup(120 mL)water | ||||
| 1/4 cup(chopped)cilantro | ||||
| 1 Tbs(chopped)mint | ||||
| 1/2 tspgaram masala | ||||
| 2 tsplemon juice | ||||
| A thin steel bowl over a high flame is the recipe: it is what lets this finish in ten minutes | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1sear 6 min over high heat
2fry in 4 min
goes in with what step 1 made
3simmer 10 min, until the peppers soften and the sauce clings
goes in with what step 2 made
4stir in off the heat and send the bowl out
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 min1 of 4 steps gives no time
- Needs you
- about 10 min
- What you'll wash
- One thing — the balti bowl
- Does it keep
- 2 days — the peppers give up their bite and the mint browns, though the masala under them is better for it
sear 6 min over high heat
6 minneeds youfrom the start
fry in 4 min
4 minneeds you6 min in
simmer 10 min, until the peppers soften and the sauce clings
10 minwalk away10 min in
stir in off the heat and send the bowl out
not timed20 min in
- needs you
- you can walk away
- never timed
You'll need balti bowl
Goes with
See how it is written
>> title: Balti
>> category: Stews & Braises
>> tags: chicken, indian, peppers, birmingham, curry
>> counters: Curry House, One Pot
>> aka: balti chicken, chicken balti, balti gosht, baltee
>> pairs-with: onion-tomato-masala, naan, kachumber
>> servings: 4
>> time: 40 min
>> washing-up: the balti bowl
>> keeps: 2 days — the peppers give up their bite and the mint browns, though the masala under them is better for it
>> step: sear 6 min over high heat
Sear @boneless chicken thighs{1 1/2%lb}(680 g; cut in 1-in pieces) in @neutral oil{3%Tbs}(45 mL) with @kosher salt{1%tsp} in a #balti bowl{} over high heat ~sear{6%min}.
>> step: fry in 4 min
Fry @onion-tomato masala{1%cup}(240 g; the base recipe), @garlic{3%cloves}(sliced), @ground coriander{2%tsp}, @ground cumin{1%tsp}, @Kashmiri chile powder{1%tsp} and @kasuri methi{1%tsp}(crumbled) into @&(~1)seared chicken{} ~fry{4%min}.
>> step: simmer 10 min, until the peppers soften and the sauce clings
Simmer @green bell pepper{1}(in 1-in squares), @tomato{1%large}(chopped) and @water{1/2%cup}(120 mL) with @&(~1)pan{} ~simmer{10%min}, until the pepper has given up its squeak and the sauce clings to the chicken rather than pooling under it.
>> step: stir in off the heat and send the bowl out
Stir @cilantro{1/4%cup}(chopped), @mint{1%Tbs}(chopped), @garam masala{1/2%tsp} and @lemon juice{2%tsp} into @&(~1)balti{} off the heat, and send it out in the bowl it was cooked in.
A thin steel bowl over a high flame is the recipe: it is what lets this finish in ten minutes.