Balti Chicken Pasanda Recipes

BALTI CHICKEN PASANDA

Steps:

• In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
• Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
• In a large deep skillet or wok on medium high heat, add the oil.
• When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
• Next, carefully add the chicken along with the marinade.
• Add the tomato paste and stir well. Add in garam masala and ground almonds.
• Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
• Finish with the cream and garnish with freshly chopped cilantro leaves.
• Serve with fresh naans and fragrant Basmati rice.

CHICKEN PASANDA BALTI STYLE

Steps:

• 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.
• Heat the oil in a wok and fry the onions for 3 minutes.
• Stir in the chicken and the spices it was marinated in and cook till the chicken is tender and the sauce thickens a little.
• Add the chopped chillies and the cream, bring to the boil and turn the heat off.
• Serve with plain boiled rice and garnished with coriander if liked.

BALTI CHICKEN PASANDA

Steps:

• Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
• Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
• Garnish servings with more fresh cilantro.