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How to cook Chicken Balti


A blend of rich spices to fire your senses. The origin of Balti cuisine is unclear, but is believed to be from the north Pakistan. This cooking technique is similar to stir frying, so you can create a quick and tantalising dish for four in just over 20 minutes. Learn how to cook Chicken Balti today.

How to cook

  • 1. Make a paste by combining the Suhana Chicken Balti Mix with 100ml of water.
  • 2. Cover and marinate the chicken pieces with the ginger-garlic paste for 15-20 minutes; sauté for 12-15 minutes on a light flame with some butter. Keep aside.
  • 3. Heat oil in a frying pan and cook the tomatoes for 4-5 minutes (or until the oil oozes out). Add the paste and cook for 1-2 minutes. Afterwards, pour in the remaining water for 3-4 minutes, or until the mixture resembles a thick gravy.
  • 4. In another pan, heat the butter. Add the onion and sauté for 2 minutes, then slowly add the peppers and sautéed chicken. Cook for 1-2 minutes.
  • 5. Add the above gravy, mix well and cook for 1-2 minutes until the gravy thickens.
  • 6. Garnish to perfection with freshly chopped coriander leaves and serve with rice or Indian breads.
  • 7. To add variety and extra spice, (but do note that this already has a hot spice rating) add strong tasting, vibrant green chillies while sautéing the vegetables.

Your Shopping list

  • 1. Suhana Chicken Balti Mix (50g)
  • 2. 1 tsp of ginger-garlic paste
  • 3. 80g of onion cut into cubes
  • 4. 150g of freshly chopped tomatoes
  • 5. 70g of green peppers cut into cubes
  • 6. 2 tbsp of oil
  • 7. 300ml of water
  • 8. 4 tbsp of salted butter
  • 9. 250g of boneless chicken cut into 1" chunks
  • 10. 1 tbsp of fresh coriander leaves (for garnishing)

25 mins prep

30 mins cooking



Serves 4

Serves 4

Cooking times are a guide only, depending on the type of cooking hob and oven used
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