>> title: Balti
>> category: Stews & Braises
>> tags: chicken, indian, peppers, birmingham, curry
>> counters: Curry House, One Pot
>> aka: balti chicken, chicken balti, balti gosht, baltee
>> pairs-with: onion-tomato-masala, naan, kachumber
>> servings: 4
>> time: 40 min
>> washing-up: the balti bowl
>> keeps: 2 days — the peppers give up their bite and the mint browns, though the masala under them is better for it

>> step: sear 6 min over high heat
Sear @boneless chicken thighs{1 1/2%lb}(680 g; cut in 1-in pieces) in @neutral oil{3%Tbs}(45 mL) with @kosher salt{1%tsp} in a #balti bowl{} over high heat ~sear{6%min}.

>> step: fry in 4 min
Fry @onion-tomato masala{1%cup}(240 g; the base recipe), @garlic{3%cloves}(sliced), @ground coriander{2%tsp}, @ground cumin{1%tsp}, @Kashmiri chile powder{1%tsp} and @kasuri methi{1%tsp}(crumbled) into @&(~1)seared chicken{} ~fry{4%min}.

>> step: simmer 10 min, until the peppers soften and the sauce clings
Simmer @green bell pepper{1}(in 1-in squares), @tomato{1%large}(chopped) and @water{1/2%cup}(120 mL) with @&(~1)pan{} ~simmer{10%min}, until the pepper has given up its squeak and the sauce clings to the chicken rather than pooling under it.

>> step: stir in off the heat and send the bowl out
Stir @cilantro{1/4%cup}(chopped), @mint{1%Tbs}(chopped), @garam masala{1/2%tsp} and @lemon juice{2%tsp} into @&(~1)balti{} off the heat, and send it out in the bowl it was cooked in.

A thin steel bowl over a high flame is the recipe: it is what lets this finish in ten minutes.