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Indian Chicken Balti | Quick Spicy Stir-Fry in 20 Minutes
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20 min
Quick
Gurkerl Küche
Ein britisch-indischer Wok-Klassiker mit saftiger Hendlbrust, knackigem roten Paprika, Zwiebeln und aromatischer Balti-Würzpaste. Auf hoher Flamme in nur 20 Minuten zubereitet!
Ingredients
Preparation method
Preparation
Rinse the basmati rice thoroughly under cold water until the water runs clear. Bring to a boil with twice the amount of lightly salted water, then cover and let steam over the lowest heat for about 12 minutes.
Pat the chicken breast dry and cut into bite-sized cubes of about 2–3 cm. Peel the onion and cut into wedges. Deseed the red bell pepper and cut into bite-sized pieces. Peel and finely chop the garlic, and grate the ginger.
Balti-style stir-frying
Melt the clarified butter (ghee) in a wok or a heavy, deep skillet over high heat. Add the chicken breast cubes and sear over high heat for 3 minutes, stirring constantly, until lightly browned all over.
Chef's tip
The key to the characteristic Balti flavour lies in searing over high heat – this caramelises the spices and keeps the vegetables wonderfully crisp.
For a traditional touch, serve with warm naan bread straight from the oven for dipping into the savoury sauce.
45 min
Quick
