Balti - Chicken Pasandy Recipe

Ingredients

• 4 tblsp Greek-style yoghurt
• ½ tblsp black cumin seeds
• 6 cardamom pods
• 6 whole black peppercorns
• 2 tblsp garam masala
• 5 cm or 1 in cinnamon stick
• 1 tblsp ground almond
• 1 (tsp) crushed garlic
• 1 tsp crushed ginger
• 1 tsp chilli powder
• 1 tsp salt
• 700g chicken, skinned, boned and cubed
• 5 tblsp corn oil
• 3 medium onions, diced
• 3 fresh green chillies chopped
• 2 tblsp chopped fresh coriander
• 120 ml single cream.

How to make Balti - Chicken Pasandy

1. Mix the yoghurt, cumin 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 pan (skillet).
4. Throw in the onions and fry for 2-3 minutes.
5. Pour in the chicken mixture and stir until it is well blended with the onions.
6. Cook over a medium heat for 15 - 20 minutes or until the sauce thickens and the chicken is cooked through.
7. Add the green chillies and fresh coriander and pour in the cream.
8. Bring to the boil and serve garnished with more coriander, if desired.