Balti Chicken


  • Easy
  • 4 person(s)
  • 20 Min

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.



    • 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
    (9 months ago)
    the recipes in Gilgit baltistan category are not their regional dishes.