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Balti Chicken - Pakistani Style Cooking

South Asia is very famous for multiple varieties of chicken which is cooked differently across Asia. Balti Chicken has its roots from Pakistan. Balti Chicken has its name originating from Balti a place in Pakistan. Baltistan apparently shares a border with China.  The Balti Chicken of the word Balti can be traced back to the Area of Baltistan, in northern Pakistan, where the people cook in a cast iron wok similar to those of the Chinese way cooking.

Balti Chicken Pakistani style food recipe
Balti Chicken


A true balti pan is made of cast iron with a round bottom and handles to facilitate the serving of food. The curry is served with bread like naan and only the right hand is used for scooping the food.

Ingredients Needed for making Balti Chicken:

  • 750 grams of boneless chicken breasts diced
  • 4 tablespoons of ghee
  • 2 onions sliced
  • 3 tomatoes sliced
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 6 black peppercorns
  • 1 teaspoon of kalonji seeds
  • 4 cardamom pods
  • 1-inch cinnamon
  • 1 tablespoon of red chili powder
  • 1 teaspoon of garam masala powder
  • 2 tablespoons of yogurt
  • 2 tablespoons of chopped fresh coriander leaves
  • 4 green chilies chopped
  • 2 tablespoons of lime juice

Method  for preparing Balti Chicken:

  1. Take a cooking pan and add ghee into the pan and heat it.
  2. Slowly add the sliced onions and fry the pan along with onions until the onions become golden brown in color.
  3. Add the sliced tomatoes, ginger garlic paste, kalonji seeds, black peppercorns, cardamom, cinnamon, red chili powder, and garam masala powder and fry the pan for 5 minutes.
  4. Add the chicken and salt and cook stirring constantly until the chicken is well cooked and coated with spicy paste. 
  5. Stir the well-cooked items in the yogurt.
  6. Cover and simmer the items occasionally for 10 minutes.
  7. Add the chopped coriander, green chilies, and lime juice after ten minutes
  8. Serve the chicken Balti with chapati or naan.

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