Balti Chicken Pasanda Recipe

Origin: India Period: Traditional

Ingredients:

For The Marinade:

1 tbsp ground almonds
2 tsp Balti Garam Masala
1/2 tsp Black Cumin Seeds
6 Black Peppercorns
1 tsp Cayenne Pepper
3cm length Cinnamon Bark
2cm length Fresh Root Ginger, crushed
1 Garlic Clove
4 tbsp Greek Yoghurt
4 Green Cardamom Pods
1 tsp Sea Salt

For The Pasanda:

675g Chicken, Cubed
2 tbsp Chopped Fresh Coriander
3 Fresh Green Chillies, chopped
5 tbsp Corn Oil
2 Onions
120ml Single Cream

Balti Chicken Pasanda Preparation:

Method:

Dry-roast the cinnamon, cardamoms and black peppercorns over a medium to high heat, adding the black cumin seeds towards the end. Allow to cool.

Mix the yoghurt with the Balti Garam Masala, ground almonds, garlic, ginger, cayenne, chilli, salt plus the dry-roasted whole spices. Add to the chicken pieces, and mix thoroughly so that the chicken is completely coated. Place in the fridge and allow to marinate for at least 2 hours.

Heat the oil in a karahi or wok and stir-fry the onions for 2–3 minutes. Throw-in the marinated chicken mix, give it a good stir and cook on a medium heat until the chicken is cooked and the sauce thickened (about 15 minutes).

Mix in the chopped green chillies and coriander and pour in the cream. Keep stirring, bring just to the boil and serve with pilau rice.

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