Recipe CookBook

Balti Chicken Pasanda

Cooking time: As Required

Serves : 4-6

Ingredients :

4 tablespoon Greek-style yoghurt

Half tablespoon black /var/www/hin seeds

4 cardamom pods

6 whole black peppercorns

2 tablespoon garam masala

2.5 cm or 1 in cinnamon stick

1 tablespoon ground almond

1 teaspoon (tsp) garlic pulp

1 tsp ginger pulp

1 tsp chilli powder

1 tsp salt

675 g chicken, skinned, boned and cubed

5 tbsp corn oil

2 medium onions, diced

3 fresh green chillies chopped

2 tbsp chopped fresh coriander

120 ml single (light) cream

Method :

1- Mix the yoghurt, /var/www/hin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almond, ginger, garlic, chilli powder and salt in a medium mixing bowl.

2-Add the chicken pieces and leave to marinate for about two hours.

3-Heat the oil in a large karahi or deep round-bottomed frying fan (skillet). Throw in the onions and fry for 2-3 minutes.

4-Pour in the chicken mixture and stir until it is well blended with the onions.

5-Cook over a medium heat for 12 - 15 minutes or until the sauce thickens and the chicken is cooked through.

6-Add the green chillies and fresh coriander (cilantro), and four in the cream. Bring to the boil and serve garnished with more coriander, if desired.

COOK'S TIPS

This Balti dish has a lovely thick sauce and is especially good served with a lightly spiced rice.