Best 2 Balti Chicken Pasanda Recipes

Tantalize your taste buds with the exotic flavors of Balti Chicken Pasanda, a culinary delight that seamlessly blends the richness of Indian spices with the succulent texture of chicken. This dish, originating from the vibrant streets of Birmingham, England, has captivated food enthusiasts worldwide with its aromatic and flavorful gravy. Immerse yourself in a symphony of spices as you explore a collection of carefully curated recipes that pay homage to this beloved dish. From the classic Balti Chicken Pasanda to its enticing vegetarian counterpart, the Balti Pasanda, each recipe promises a unique culinary adventure. Embark on a journey of taste as you discover the secrets behind this beloved dish, mastering the art of creating an unforgettable meal that will leave your dinner companions craving for more.

Let's cook with our recipes!

BALTI CHICKEN PASANDA

Balti Chicken Pasanda image

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.

Provided by with_an_el

Time 2h40m

Yield 4

Number Of Ingredients 17

Ingredients

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

Steps:

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.
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.
Garnish servings with more fresh cilantro.

Nutrition Facts : Calories 605.6 calories, Carbohydrate 22.1 g, Cholesterol 132.7 mg, Fat 44 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 13.3 g, Sodium 927.7 mg, Sugar 4.7 g

BALTI CHICKEN PASANDA

Balti Chicken Pasanda image

ZWT6. Balti cuisine is all the rage in England these days. It is a style of cooking which is thought to have originated in modern day Northern Pakistan. Balti dishes are very rich and flavorful and are famous for their use of highly aromatic spices. Balti Chicken Pasanda is a delicious simple curry with bold and complex flavors. The term "Balti" refers to the actual cooking vessel in which the food is both made and served. It is a rounded cast iron heavy bottom pot, similar to a wok, but with two handles. Recipe modified from Sadhana Ginde on http://www.bellaonline.com. Recipe has been updated as per JustJanS's review. Thanks!

Provided by UmmBinat

Categories Indian

Time 4h30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 cup stabilized yogurt
1 teaspoon cumin seed
2 -3 green cardamom pods, crushed
1 cinnamon stick (2 inches in length)
4 -6 whole black peppercorns
1/2 tablespoon red chili powder, to taste
salt
1 1/2 lbs chicken, boneless & skinless, cut into 2 inch size pieces
2 -3 tablespoons canola oil (or vegetable oil)
1 large onion, finely chopped
2 garlic cloves, finely minced
1 piece ginger, peeled & finely minced
2 -3 small thai green chilies, finely chopped
2 tablespoons tomato paste
6 -8 almonds, skinned & ground into a fine powder
1 tablespoon garam masala
1/2 cup light cream
finely chopped cilantro leaf (to garnish)

Steps:

In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
In a large deep skillet or wok on medium high heat, add the oil.
When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
Next, carefully add the chicken along with the marinade.
Add the tomato paste and stir well. Add in garam masala and ground almonds.
Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
Finish with the cream and garnish with freshly chopped cilantro leaves.
Serve with fresh naans and fragrant Basmati rice.

Nutrition Facts : Calories 573.7, Fat 41.9, SaturatedFat 12.9, Cholesterol 155.3, Sodium 250.5, Carbohydrate 12.8, Fiber 2, Sugar 6.8, Protein 36.5

Tips:

For the best flavor, use high-quality chicken breasts. Organic, free-range chicken is ideal.
Be sure to marinate the chicken for at least 30 minutes, but no longer than 24 hours. This will help the chicken absorb the flavors of the marinade.
If you don't have time to marinate the chicken, you can still make this dish. Just be sure to cook the chicken over medium heat so that it doesn't dry out.
To make the sauce, use a good quality yogurt. Greek yogurt is a good option, as it is thick and creamy.
Be sure to use a heavy-bottomed pot or pan to make the sauce. This will help prevent the sauce from scorching.
If you want a spicier dish, add more chili powder or cayenne pepper to the sauce.
Serve the chicken pasanda with rice, naan, or roti.

Conclusion:

Chicken pasanda is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is creamy and flavorful. This dish is sure to please everyone at the table.