Balti Chicken


This is an absolute classic curry made with the chicken and roasted spices. The dish Balti gets its name from the steel pot used in the ancient style cooking.

  • Easy
  • 4 person(s)
  • 20 Min


    • Bay leaf1
    • Cardamom3
    • Coriander seeds½ teaspoon
    • Cinnamon sticks1
    • Fenugreek seeds½ teaspoon
    • Fennel seeds½ teaspoon
    • Royal Cumin Seeds½ teaspoon
    • Oil2 tablespoons
    • Red chili powder½ teaspoon
    • Deghi red chili½ teaspoon
    • Ground turmeric½ teaspoon
    • Garlic powder1 teaspoon
    • White vinegar1 tablespoon
    • Chicken boneless, cubed½ KG
    • Onion, chopped2
    • Ginger garlic paste1 tablespoon
    • Tomatoes, chopped3
    • Saltto taste
    • Lemon juice1 tablespoon
    • Fresh coriander leaves,chopped
    • Green chilieschopped


  • For Balti masala: Grind the bay leaf, cardamom, coriander seeds, cinnamon sticks, fenugreek seeds, fennel seeds, black cumin seeds into a powder.
  • In the grinded spices, add oil, red chili powder, deghi red chili powder, ground turmeric, garlic powder, white vinegar and mix well.
  • For gravy: In a medium pot, heat oil and sauté onions until it is light brown.
  • Then add the chicken (cut in cubes) and cook until it changes color
  • Add the ginger garlic paste, stir well and cover the lid cook on low flame for 5 – 8 minutes.
  • Add the chopped tomatoes and mix well.
  • Now add the salt, mix well, add the Balti masala, stir and cover the lid, cook for 5 minutes
  • Stir in the lemon juice, add the chopped coriander and stir again for 2-3 minutes and then serve with naan.
  • Enjoy! Please give us your feedback in the comments below.
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Reviews (1)

  • anonymous
    (5 years ago)
    the recipes in Gilgit baltistan category are not their regional dishes.