Balti Chicken – Pakistan

Rating: 3.00 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the meat into 3 cm cubes. Heat ghee in a Balti frying pan or wok. Stir-fry cardamom, garlic, cinnamon stick, and garam masala over medium heat for 1 minute. Reduce heat, add onions and saute for 10 minutes until soft and golden brown. Pour in balti masala sesame seeds, paste, meat seeds, poppy seeds and fennel seeds and gently simmer for 5 min, stirring occasionally. Reduce the heat and pour in the clear soup. Cover and simmer gently for 20 minutes.

Add whipping cream and gently simmer for another 10 min, stirring occasionally. Stir in cilantro leaves. Season to taste with salt and freshly ground pepper.

Serve with roti or possibly naan bread.

Info Balti Dishes: Balti is the name given to curry dishes that originated in northeast Pakistan, formerly known as Baltistan. According to tradition, they are cooked in a cast-iron balti pan with two handles (‘karahi’), which resembles a wok. Any heavy casserole is suitable as a substitute. Traditional balti dishes are slightly oily.

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