Ninja Speedi - Indian Restaurant Style Balti From Scratch
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 1 Chicken Breast
- • 1 teaspoon Paprika Powder
- • 1 teaspoon Tandoori Masala Powder
- • 3 tablespoons Vegetable Oil
- • 1/2 Brown/White Onion
- • 1/8 Green Pepper
- • 3 Green Finger Chillies
- • 1 Sliced Tomato
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 cloves grated Garlic Paste
- • 2.5 tablespoons Tomato Paste
- • 1 teaspoon Chilli Powder
- • 1/4 teaspoon Coriander Powder
- • 3/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Sugar
- • 1/2 teaspoon Garam Masala Powder
- • 200ml Water (boiling)
- • 1/8 cup Fresh/Chopped Coriander
Preparation Steps
chop the chicken into chunks and marinate in the paprika and tandoori masala for 30 minutes
flip the smartswitch to air fry/hob
in with the salt, fenugreek leaves, garlic paste, tomato paste, chilli, coriander, cumin, turmeric and stir frequently adding a little water if required frying until the oil separates
add the marinated meat, coat in the sauce and allow to cook for a couple of minutes
in with the remaining heated water, stir through and allow to reduce by half before adding the sugar, garam masala and most of the fresh coriander and stirring through once more
when at the dish reaches your desired consistency (Balti should be a fairly dry dish) and the chicken is cooked through select start/stop to complete cooking