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 Time15mins
Cook Time15mins
Total Time30mins
Course: Main Course, Side Dish
Cuisine: Afghan, Pakistani
Keyword: Balti Chicken
Ingredients for Balti Murgh
250gChicken Breastscleaned, cut into bite-sized pieces
3tbspOil
1Onionsliced
1Red Capsicumlarge, cored, de-seeded, sliced
1/2tbspLemon Juice
1/2tbspFresh Cream
3/4tbspMethi Leaves
1/4tspTurmeric Powder
1/4tspRed Chilli Powder
1/2tspGarlic Paste
1/2tspCoriander Powder
fewCurry Leaves
1/4tspKalonji (Onion Seeds)
as per tasteSalt
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.
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2 comments
Seams to be nice. And always comes out very good when I tried
I love all your recipe’s they are tasty n easy thx u for sharing and do u have a recipe book