If you think well, you cook well...

Balti Chicken Pasanda


  • 4 tbsp yogurt (natural flavor)
  • 1/2 tsp black cumin seeds (habbatussauda)
  • 4 cardamom pods
  • 6 whole black peppercorns
  • 2 tsp garam masala
  • 1 in cinnamon stick
  • 1 tbsp ground almonds
  • 1 tsp garlic pulp
  • 1 tsp ginger pulp
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1/2 chicken, skinned and cut into pieces
  • 5 tbsp corn oil
  • 2 medium onions, diced
  • 3 fresh green chillies, chopped
  • 2 tbsp chopped fresh coriander
  • 1/2 cup cream ( I used coconut milk)


  1. Mix yogurt, black cumin seeds, cardamom, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl. Add chicken and leave to marinate for about 2 hours.
  2. Heat the oil in a large karahi or deep round-bottomed frying pan (skillet). Throw in the onions and fry for about 2-3 minutes.
  3. Pour in chicken mixture and stir until it is well blended with the onions.
  4. Cook over a medium heat for 12-15 minutes, until the sauce thickens and the chicken is cooked through.
  5. Add the green chillies and fresh coriander and pour in the cream. Bring to boil and serve garnished with more coriander, if you wish.

***Recipe from 'BALTI COOKING' by Shehzad Husain


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