BALTI CHICKEN PASANDA
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
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
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
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
CHICKEN PASANDA
Cooking light recipe - Yogurt combines with cashew cream to replace heavy cream in this fragrant and traditional Pakistani dish. The spicy chicken is accompanied by refreshing pineapple and the mellow cashew-yogurt sauce. Use the pita wedges to scoop up the remaining sauce.
Provided by greysangel
Categories One Dish Meal
Time 18m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
- Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
- Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
- Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
- Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
- Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.
Nutrition Facts : Calories 382.1, Fat 11.4, SaturatedFat 2.8, Cholesterol 70.7, Sodium 762.2, Carbohydrate 34.5, Fiber 2.6, Sugar 10.8, Protein 35.9
BEST EVER CHICKEN BALTI
This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!
Provided by Noo8820
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
- Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
- Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
- Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
- Serve with boiled rice and/or naan bread.
- N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.
Nutrition Facts : Calories 287.9, Fat 18.3, SaturatedFat 3.4, Cholesterol 80.5, Sodium 737.5, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 26
CHICKEN VINDALOO BALTI STYLE
All balti dishes are eay and quick to cook. The addition a potato in this recipe bulks out the dish as only a small amount of chicken is used. This is a hot one.
Provided by Brian Holley
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
- Add the chicken and allow to stand till needed.
- In a wok heat the oil and fry the onion and curry leaves till golden.
- Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
- Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
- Garnish with green chillies.
Nutrition Facts : Calories 488.8, Fat 12.3, SaturatedFat 2.5, Cholesterol 96.4, Sodium 1287.5, Carbohydrate 51.8, Fiber 9.4, Sugar 8.4, Protein 42
CHICKEN PASANDA (INDIAN)
Make and share this Chicken Pasanda (Indian) recipe from Food.com.
Provided by HeatherDawn._
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
- Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes.
- Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns.
- Add the turmeric, coriander and chili powder and fry gently for a minute.
- Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don't worry, it won't split if you've used full cream yoghurt).
- When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
- Repeat until all the yoghurt is incorporated.
- Add the tomato purée and stir.
- Stir in hot water - enough to make the mixture very fluid.
- Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
- Add salt to taste.
- While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and blend in a mixi with a little water to make paste.
- Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
- Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!).
- Serve, garnished with chopped fresh coriander (cilantro) leaves.
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