Balti Chicken



When I cook balti chicken, I like to have a hot spicy dish. If you want, you can add bit sugar and less chilli powder. Even if you like, you can add capsicum in balti chicken. Hope you will like this exotic beautiful dish.


• 500 chicken beast fillet

• 1 onion (finely chopped)

• 1 tablespoon yogurt

• 1 teaspoon garlic paste

• 1 teaspoon ginger paste

• ½ teaspoons cumin powder

• 2 teaspoons coriander powder

• ½ teaspoon turmeric powder

• 1 teaspoon chilli powder

• ¼ teaspoon mustard seeds

• ¼ teaspoon nigella seeds(optional)

• 2 medium size tomato

• 2 tablespoons chopped coriander leaves

• 3 tablespoons oil

• 2 small bay leaf

• salt to taste






How to make:

1. Cut each fillet into 1″ diced approximately even-sized pieces.

2. Cut the tomatoes and blend it with ½ cup water. Keep aside fresh tomato puree.

3. Heat the pan and add oil. Add mustard seeds, nigella seeds and bay leaf. When seeds start cackle, add onion and cook over medium heat until onion becomes tansparent.

4. Add rest of spices, salt and half of tomato puree. Cook it till mixture thickens slightly, about 3-4 minutes and stir occionally.

5. Add chicken pieces and coat well with spices. Cook it till chicken becomes white.

6. Add rest of tomato puree and yogurt and cook it chicken becomes tender and gravy becomes thick. If you want gravy, you can add ½ cup of water.

7. Check the salt and add coriander leaves. Stir it and remove heat.

8. Serve Balti chicken with naan bread.