Chicken Balti Using Bruntmor's NEW Cast Iron Balti Dish


  • About 2 lbs of skinless chicken thighs 
  • Salt and pepper to taste 
  • 1/4 cup of tomato paste 
  • 2 gloves of garlic, minced 
  • 2 teaspoons of tandoori masala 
  • 2 teaspoons of graram masala 
  • 1 teaspoon of veggie 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 


  1. Season the chicken with salt and pepper. Set aside.  Mix the tomato paste and masala spices, set aside.
  2. Heat Bruntmor's Dalti Dish on medium-high heat for about a minute. Add vegetable oil. When it shimmers 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. 
  3. 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.
  4. 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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