Balti Chicken Pasanda
Serves 4 | Prep under 30 mins
Serves 4 | Prep under 30 mins
INGREDIENTS
1 and half pounds of chicken, boneless & skinless, cut into 2 inch size pieces
1 large onion, finely chopped
1-inch piece of ginger, peeled & finely minced
2 cloves of garlic, finely minced
2-3 small Thai green chilies, finely chopped
1 cup of good quality yogurt
1 teaspoon of cumin seeds
2-3 green cardamom pods, crushed
1 cinnamon stick (2 inches in length)
4-6 whole black peppercorns
1 tablespoon of garam masala (plus a little extra for garnish)
Half a tablespoon of red chili powder, to taste
Salt to taste
2 tablespoons of tomato paste
6-8 almonds, skinned & ground into a fine powder
Half a cup of light cream
2-3 tablespoons of oil, vegetable or canola
Finely chopped cilantro leaves for garnish
1 large onion, finely chopped
1-inch piece of ginger, peeled & finely minced
2 cloves of garlic, finely minced
2-3 small Thai green chilies, finely chopped
1 cup of good quality yogurt
1 teaspoon of cumin seeds
2-3 green cardamom pods, crushed
1 cinnamon stick (2 inches in length)
4-6 whole black peppercorns
1 tablespoon of garam masala (plus a little extra for garnish)
Half a tablespoon of red chili powder, to taste
Salt to taste
2 tablespoons of tomato paste
6-8 almonds, skinned & ground into a fine powder
Half a cup of light cream
2-3 tablespoons of oil, vegetable or canola
Finely chopped cilantro leaves for garnish
METHOD
1. In a large mixing bowl, combine the yogurt along with the ginger, garlic and green chilies. Mix well and then add the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, garam, masala, red chili powder and salt).
2. Stir well to combine and then add the chicken pieces. Let marinate in the refrigerator (covered) for at least 4-6 hours, but overnight is best.
3. In a large deep skillet or wok on medium heat, add the oil. When hot, add the onions and stir fry for 4-5 minutes until slightly browned. Next, very carefully add only the chicken pieces (shake off any excess marinade & reserve the marinade for later).
4. Then add both the tomato & almond paste and stir well to combine all of the ingredients. Reduce the heat to a gentle low simmer and add any remaining marinade. Mix well and let cook for 10-12 minutes or until the chicken is fully cooked and tender. Finish the dish with the cream and garnish with freshly chopped cilantro leaves & a light sprinkle of garam masala. Serve with fresh naans and fragrant Basmati rice.
2. Stir well to combine and then add the chicken pieces. Let marinate in the refrigerator (covered) for at least 4-6 hours, but overnight is best.
3. In a large deep skillet or wok on medium heat, add the oil. When hot, add the onions and stir fry for 4-5 minutes until slightly browned. Next, very carefully add only the chicken pieces (shake off any excess marinade & reserve the marinade for later).
4. Then add both the tomato & almond paste and stir well to combine all of the ingredients. Reduce the heat to a gentle low simmer and add any remaining marinade. Mix well and let cook for 10-12 minutes or until the chicken is fully cooked and tender. Finish the dish with the cream and garnish with freshly chopped cilantro leaves & a light sprinkle of garam masala. Serve with fresh naans and fragrant Basmati rice.
