Muhib Indian Cuisine

Muhib indian cuisine
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Our Best Recipes

The person entrusted with making sense of the original instructions—from the remote corners of the UK, perhaps, or a famous chef who measures nothing—should determine if a recipe is a keeper. This might explain why so many members of the test kitchen staff listed favorites that their superiors had tried and approved.

Now we are talking about our best recipe. We have many best dishes in our restaurant but now we write about the Chicken Balti and we will know how to make this best Indian recipe.


  • two garlic cloves
  • 1-2 red chilies, fresh
  • 5 cm ginger root
  • 2 shallots
  • veggie oil or groundnut oil
  • 1 stick of cinnamon
  • 2 bay leaves (fresh)
  • 12 cardamom pods, green
  • 6 skinless chicken thighs with a superior welfare rating (500g)
  • 1 tsp garam masala (garam masala)
  • 1 tbsp. ground cloves
  • 1 heaping teaspoon cumin powder
  • 1 heaping teaspoon coriander powder
  • 4 tomatoes (ripe)
  • 100 g natural yoghurt (low-fat) + additional to serve
  • 12 coriander leaves, fresh



Step 1: 

In a blender, roughly chop the half onion for the sauce. Add the garlic and ginger to the onion after peeling them.

Step 2: 

Blend in the chili until it becomes a smooth paste, adding water if needed. 1 tbsp. vegetable oil, heated in a pan over high to medium heat

Step 3:

Fry for 30 seconds to a minute with the asafetida, black onion seeds, and cumin seeds. After that, add the onion paste and simmer for 3-5 minutes.

Step 4:

Cook for 1 minute after adding the ground spices. Cook for 5 minutes after adding the tomato puree, tomato passata, water, and honey.

Step 5:

Check the gravy for heat at this point; if you want it a bit spicier, add additional Kashmiri chilli powder and season to suit. Remove the gravy from the pan and clean it out.

Step 6:

If you prefer a smoother, thinner sauce, mix the gravy now and strain through a fine sieve. Cut the remaining onion into quarters and roughly slice the green pepper.

Step 7:

In a heated skillet, heat some oil and then add the green pepper and onion. Cook for 2 to 3 minutes, or until the edges begin to catch.

Step 8:

Cut the chicken into big slices and deseed the tomatoes after cutting them into wedges. Season with salt after adding the chicken and stirring for a few minutes.

Step 9:

Then add your gravy and tomatoes, reduce the heat to medium, and simmer for approximately 20 minutes, or until the chicken is cooked.

Step 10:

Remove the pan from the heat and stir in the Garam Masala and natural yoghurt. Before serving, give it a good stir and let it settle for a minute.

Finally, your Chicken Balti is ready to serve.

Without a doubt, this should be served with Naan Bread, otherwise, the entire city of London will groan in displeasure.

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