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Wednesday, December 12, 2012,2:46 AM by
D.Sumithra

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BALTI CHICKEN PASANDA

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Add the chicken pieces with yogurt, cumin seeds, 1 cardamoms, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl , stir to coat and leave to marinate for 1- 1 ½ hours.
  • Heat the oil in a large karahi, wok or deep pan. Add the onions and fry for 2 minutes.
  • Tip in the chicken mixture and stir until it is well blended with the onions.
  • Cook for 10 -12 minutes over a medium heat until the sauce thickens and the chicken is cooked through.
  • Add the green chillies and fresh coriander and pour in the cream. Bring to the boil, stirring constantly.
  • Serve hot garnished with more coriander.

INGREDIENTS

  • 50 grams Greek (US strained plain) yogurt
  • ½ teaspoon black cumin seeds
  • 4 cardamom pods
  • 6 whole black peppercorns
  • 2 teaspoon garam masala
  • 1 in cinnamon stick
  • 1 tablespoon ground almonds
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon chilli powder
  • Salt to Taste
  • 750 grams skinless, boneless chicken, cubed
  • 75 ml Cooking oil
  • 2 medium onions, diced
  • 3 fresh green chillies, chopped
  • 2 tablespoon chopped fresh coriander (cilantro)
  • 100 ml single (light) cream

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