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 Recipe
A delicious chicken curry popular in Pakistan, Afghanistan and North India.
Ingredients for Balti Murgh
How to make Balti Murgh
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Heat oil in a heavy kadai over moderate flame.
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Saute onions, kalonji and curry leaves for 2 minutes.
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Add coriander powder, garlic paste, red chilli powder, turmeric powder, chicken pieces and salt.
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Add methi leaves, capsicum and stir to mix well.
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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.
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Allow it to simmer for 5 minutes, stirring from time to time.
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Add lemon juice and cook till chicken pieces are tender.
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Garnish with fresh cream.
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Serve hot with fried rice, naan or roti.
