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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 606 Calories

Ingredients

• 1 teaspoon salt
• ½ cup light cream
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili powder
• 6 whole black peppercorns
• 5 tablespoons vegetable oil
• 1 (1 inch) piece cinnamon stick
• 2 teaspoons garam masala
• 4 pods green cardamom
• 2 medium onions, diced
• 4 tablespoons Greek yogurt
• 1 tablespoon ground almonds
• ½ teaspoon black cumin seeds
• 1 ½ pounds chicken, cubed
• 3 peppers fresh green chile peppers, chopped
• 2 tablespoons finely chopped cilantro, plus more for garnish

Recipe Instructions

Step 1

Combine 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 2

Heat 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 3

Garnish servings with more fresh cilantro.