STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from the book 'Best of India'. The dish is named after the pot in which it is traditionally cooked, ie. a balti, which means bucket. Thankfully this dish tastes great no matter what vessel it is cooked in...”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large flat bottomed pan. Fry onions till brown.
  2. Add tomatoes, cumin, whole garam masalas, ginger garlic paste and salt and cook till the oil separates.
  3. Add the masala powders and fry for a minute.
  4. Add the chicken and curd and fry for a few minutes till the chicken is well coated with the masala.
  5. Add 1/2cup of water and bring to a boil. Cover and cook till the chicken is tender and the oil floats on the surface.
  6. Remove from the flame and mix in the lemon juice. Garnish with fresh coriander leaves.
  7. Serve hot with rotis or rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: