Name: Balti Chicken Pasanda
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Greek yogurt - 4 tablespoons; Ground almonds - 1 tablespoon; Garam masala - 2 teaspoons; Minced garlic - 1 teaspoon; Grated fresh ginger - 1 teaspoon; Chili powder - 1 teaspoon; Salt - 1 teaspoon; Black cumin seeds - ½ teaspoon; Cinnamon stick - 1 (1 inch) piece; Green cardamom - 4 pods; 6 whole black peppercorns - 4 pods; Chicken, cubed - 1 ½ pounds; Vegetable oil - 5 tablespoons; Onions, diced - 2 medium; Fresh green chile peppers, chopped - 3; Finely chopped cilantro, plus more for garnish - 2 tablespoons; Light cream - ½ cup

Ingredients for - Balti Chicken Pasanda

1. Greek yogurt 4 tablespoons

2. Ground almonds 1 tablespoon

3. Garam masala 2 teaspoons

4. Minced garlic 1 teaspoon

5. Grated fresh ginger 1 teaspoon

6. Chili powder 1 teaspoon

7. Salt 1 teaspoon

8. Black cumin seeds ½ teaspoon

9. Cinnamon stick 1 (1 inch) piece

10. Green cardamom 4 pods

11. 6 whole black peppercorns 4 pods

12. Chicken, cubed 1 ½ pounds

13. Vegetable oil 5 tablespoons

14. Onions, diced 2 medium

15. Fresh green chile peppers, chopped 3

16. Finely chopped cilantro, plus more for garnish 2 tablespoons

17. Light cream ½ cup

How to cook deliciously - Balti Chicken Pasanda

1 . Stage

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.

2 . Stage

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.

3 . Stage

Garnish servings with more fresh cilantro.