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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Balti cuisine is all the rage in England these days. It is a style of cooking which is thought to have originated in modern day Northern Pakistan. Balti dishes are very rich and flavorful and are famous for their use of highly aromatic spices. Balti Chicken Pasanda is a delicious simple curry with bold and complex flavors. The term Balti refers to the actual cooking vessel in which the food is both made and served. It is a rounded cast iron heavy bottom pot, similar to a wok, but with two handles. Recipe modified from Sadhana Ginde on . Recipe has been updated as per JustJanS's review. Thanks. Ingredients:
1 cup stabilized yogurt |
1 teaspoon cumin seed |
2 -3 green cardamom pods, crushed |
1 cinnamon stick (2 inches in length) |
4 -6 whole black peppercorns |
1/2 tablespoon red chili powder, to taste |
salt |
1 1/2 lbs chicken, boneless & skinless, cut into 2 inch size pieces |
2 -3 tablespoons canola oil (or vegetable oil) |
1 large onion, finely chopped |
2 garlic cloves, finely minced |
1 piece ginger, peeled & finely minced |
2 -3 small thai green chilies, finely chopped |
2 tablespoons tomato paste |
6 -8 almonds, skinned & ground into a fine powder |
1 tablespoon garam masala |
1/2 cup light cream |
finely chopped cilantro leaf (to garnish) |
Directions:
1. 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.
2. Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
3. In a large deep skillet or wok on medium high heat, add the oil.
4. When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
5. Next, carefully add the chicken along with the marinade.
6. Add the tomato paste and stir well. Add in garam masala and ground almonds.
7. Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
8. Finish with the cream and garnish with freshly chopped cilantro leaves.
9. Serve with fresh naans and fragrant Basmati rice.
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