Le Creuset chicken balti | Spekko Rice
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Le Creuset chicken balti

Le Creuset chicken balti

Tandoori and garam masala lend delicious flavours to this one-pot recipe, with a rich, flavorful sauce for dipping naan and other flatbreads.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    900 g skinless chicken thighs

    Salt and pepper to taste

    1/4 cup tomato paste

    2 garlic cloves, crushed

    10 ml (2 tsp) tandoori masala

    10 ml (2 tsp)  garam masala

    5 ml (1 tsp) vegetable oil

    1 small yellow onion, diced

    125 ml (1/2 cup) chicken stock1/4 cup roasted cashews

    Fresh coriander for garnish

    Spekko India Gate Basmati Rice to serve


    1. Season the chicken with salt and pepper. Set aside.

    2. Mix the tomato paste with the garlic and masala spices, and set aside.

    3. Heat the Balti Dish on medium-high 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.

    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 coriander. Serve with basmati rice.

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