Balti Chicken Pasanda
This dish is very popular in Pakistan and becoming increasingly so in the West. I truly love it. I like it with plain basmati rice and a cucumber-tomato salad.
- Serves: 4 persons
- 4tablespoons Greek yogurt
- 1tablespoon ground almonds
- 2teaspoons garam masala
- 1teaspoon minced garlic
- 1teaspoon grated fresh ginger
- 1teaspoon chili powder
- 1teaspoon salt
- ½teaspoon black cumin seeds
- 1(1 inch) piece cinnamon stick
- 4pods green cardamom
- 6whole black peppercorns
- 1½ pounds chicken, cubed
- 5tablespoons vegetable oil
- 2medium onions, diced
- 3peppers fresh green chile peppers, chopped
- 2tablespoons finely chopped cilantro, plus more for garnish
- ½cup light cream
Step 1Combine 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.
Step 2Heat 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.
Step 3Garnish servings with more fresh cilantro.