Chicken Balti Pasanda ~ Serves 8-10
A few years ago I thought it was time to learn how to make delectable Indian food. The ease of googling recipes on the internet was not available so I purchased a copy of 'The Practical Encyclopedia of INDIAN COOKING' . This cookbook is still available on Amazon. Like most people who have a passion for food, they enjoy searching through the pages of their favourite cookbooks.
The following recipe is has been adapted over the years to my family's tastes.
Ingredients
1-750 ml container of plain yoghurt
1/2 tsp black cumin seeds
4-6 cardamom pods
8-10 whole black peppercorns
2 tsp garam masala
1 inch/2.5 cm piece of cinnamon stick
1/4 cup ground almonds
1 Tbsp garlic, finely chopped
1 Tbsp ginger, finely chopped
1/2 tsp chili powder
1 tsp salt
2 lbs or 1 kg of boneless, skinless chicken thighs
vegetable oil for pot
6 cooking onions, chunked
2-3 chilies, chopped optional
Fresh cilantro for garnish
Rice of choice
Assembly
Mix the yoghurt, cumin seeds, cardamom pods, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chili powder and salt in a large mixing bowl. Add the bite size chicken pieces and leave to marinate for at least 2 hours.
Heat the oil in a large deep bottomed pot. Sauté the onions until golden brown.
Pour in the chicken mixture. Stir until it is well blended with the onions.
Add the chilies if using.
Simmer for up to 2 hours to enhance the flavours, the sauce thickens and chicken is cooked.
Serve over brown basmati rice. Garnish with fresh cilantro.
Original recipe: 'The Practical Encyclopedia of INDIAN COOKING'.
A few years ago I thought it was time to learn how to make delectable Indian food. The ease of googling recipes on the internet was not available so I purchased a copy of 'The Practical Encyclopedia of INDIAN COOKING' . This cookbook is still available on Amazon. Like most people who have a passion for food, they enjoy searching through the pages of their favourite cookbooks.
The following recipe is has been adapted over the years to my family's tastes.
Ingredients
1-750 ml container of plain yoghurt
1/2 tsp black cumin seeds
4-6 cardamom pods
8-10 whole black peppercorns
2 tsp garam masala
1 inch/2.5 cm piece of cinnamon stick
1/4 cup ground almonds
1 Tbsp garlic, finely chopped
1 Tbsp ginger, finely chopped
1/2 tsp chili powder
1 tsp salt
2 lbs or 1 kg of boneless, skinless chicken thighs
vegetable oil for pot
6 cooking onions, chunked
2-3 chilies, chopped optional
Fresh cilantro for garnish
Rice of choice
Assembly
Mix the yoghurt, cumin seeds, cardamom pods, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chili powder and salt in a large mixing bowl. Add the bite size chicken pieces and leave to marinate for at least 2 hours.
Heat the oil in a large deep bottomed pot. Sauté the onions until golden brown.
Pour in the chicken mixture. Stir until it is well blended with the onions.
Add the chilies if using.
Simmer for up to 2 hours to enhance the flavours, the sauce thickens and chicken is cooked.
Serve over brown basmati rice. Garnish with fresh cilantro.
Original recipe: 'The Practical Encyclopedia of INDIAN COOKING'.
