Chicken Pasanda Balti Style |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. This dish freezes well. 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.
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