Balti Murgh

A delicious chicken curry popular in Pakistan, Afghanistan and North India.

Jump to Recipe Jump to Video

Balti Murgh is a very popular chicken dish in North India, Pakistan and Afghanistan.  A quintessential dish of the Pakistani & Afghani cuisine, it is made with tender pieces of chicken, capsicum and onion tossed in fresh herbs and spices cooked in kadai.

Served as a side dish to roti, naan or fried rice, the dish is a restaurant favorite.

Balti Murgh (Balti Chicken)

3.50 from 4 votes

Balti Murgh Recipe

A delicious chicken curry popular in Pakistan, Afghanistan and North India.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course, Side Dish

Cuisine: Afghan, Pakistani

Keyword: Balti Chicken

Ingredients for Balti Murgh

• 250 g Chicken Breasts cleaned, cut into bite-sized pieces
• 3 tbsp Oil
• 1 Onion sliced
• 1 Red Capsicum large, cored, de-seeded, sliced
• 1/2 tbsp Lemon Juice
• 1/2 tbsp Fresh Cream
• 3/4 tbsp Methi Leaves
• 1/4 tsp Turmeric Powder
• 1/4 tsp Red Chilli Powder
• 1/2 tsp Garlic Paste
• 1/2 tsp Coriander Powder
• few Curry Leaves
• 1/4 tsp Kalonji (Onion Seeds)
• as per taste Salt

How to make Balti Murgh

• Heat oil in a heavy kadai over moderate flame.
• Saute onions, kalonji and curry leaves for 2 minutes.
• Reduce flame.
• Add coriander powder, garlic paste, red chilli powder, turmeric powder, chicken pieces and salt.
• Stir-fry for 10 minutes.
• Add methi leaves, capsicum and stir to mix well.
• Add water as required. If you want it to be more gravy-like, then add little bit extra water else add some for the cooking process.
• Allow it to simmer for 5 minutes, stirring from time to time.
• Add lemon juice and cook till chicken pieces are tender.
• Garnish with fresh cream.
• Serve hot with fried rice, naan or roti.

Recipe Video