Chicken Balti Using Bruntmor Cast Iron Balti Dish

Enameled Cast Iron Balti Dish With Wide Loop Handles, 3 Quart, Fire Red


  • About 2 pounds of skinless chicken thighs
  • salt and pepper to taste
  • 1/4 cup of tomato paste
  • 2 cloves of garlic, minced
  • 2 teaspoons of tandori masala
  • 2 teaspoons of garam masala
  • 1 teaspoon of vegetable oil
  • 1 small yellow onion, diced
  • 1/2 cup of chicken stock
  • 1/4 cup of roasted cashews
  • Fresh cilantro for garnish
  • Basmati rice to serve

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  1. Season the chicken with salt and pepper. Set aside. 
  2. Mix the tomato paste with garlic and masala spices and set aside. 
  3. Heat the Bruntmor Balti Dish  on medium-high heat for about a minute. Add vegetable oil. When it simmers and begins to smoke, add the onions with a pinch of salt and sweat until translucent. Add the tomato paste mixture and stir to combine. 
  4. Add the chicken thighs and coat with the tomato paste mixture. Pour in the chicken stock. Lower heat to medium and simmer for 25 minutes, or until fork-tender
  5. Pull the chicken apart loosely with a pair of tongs. Adjust seasoning, if needed, then garnish with cashews and cilantro. Serve with basmati rice. 


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