Chicken Pasanda Balti Style

Submitted by Brian Holley

"Balti dishes are very popular in Europe, they are cooked in a Karahi ( Indian version of a wok). Once the preparation is complete cooking time is short. Pasanda is one of those dishes that uses fresh cream for a smooth flavour at the finish and the use of ground almonds gives class. I have posted this for MRSMM. This dish freezes well."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 lbs chicken, cubed
• 5 tablespoons plain yogurt
• 1 teaspoon cumin seed
• 4 green cardamom pods, split open
• 6 whole black peppercorns
• 2 teaspoons garam masala
• 1⁄2 inch cinnamon stick
• 2 garlic cloves, crushed
• 1 teaspoon fresh ginger, chopped
• 1 tablespoon ground almonds
• 1 teaspoon salt
• 6 tablespoons oil
• 2 onions, sliced
• 2 fresh green chilies, chopped
• 4 fluid ounces fresh single cream

directions

1. Mix the yogurt together with the cumin seeds, cardamoms, peppercorns, garam masala,cinnamon, ground almonds, garlic, ginger, chilli powder, and salt. Stir in the cubed chicken and allow to marinate for a couple of hours.
2. Heat the oil in a wok and fry the onions for 3 minutes.
3. Stir in the chicken and the spices it was marinated in and cook till the chicken is tender and the sauce thickens a little.
4. Add the chopped chillies and the cream, bring to the boil and turn the heat off.
5. Serve with plain boiled rice and garnished with coriander if liked.