Best 2 Balti Chicken Pasanda Recipes

"Balti chicken pasanda" is a classic North Indian dish enjoyed by many for its aromatic flavors and creamy texture. This flavorful dish is made with boneless, skinless chicken marinated in yogurt and spices, then cooked in a rich tomato and cream sauce. Balti chicken pasanda is a delightful main course that can be served with a variety of sides, such as basmati rice, naan bread, or raita. If you're looking for a delicious and easy-to-make dish that will impress your family and friends, look no further than balti chicken pasanda.

Check out the recipes below so you can choose the best recipe for yourself!

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 results, use bone-in, skinless chicken thighs. They will stay moist and juicy during cooking.
If you don't have yogurt, you can substitute sour cream or buttermilk.
Be sure to marinate the chicken for at least 30 minutes, but no longer than 24 hours.
When cooking the chicken, be careful not to overcook it. It should be cooked through, but still tender and juicy.
Serve the chicken with rice, naan bread, or your favorite side dish.

Conclusion:

Balti Chicken Pasanda is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, yogurt, and spices creates a flavorful and creamy sauce that is sure to please everyone at the table. So next time you're looking for a new recipe to try, give Balti Chicken Pasanda a try. You won't be disappointed!