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. 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. 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.


BALTI CHICKEN PASANDA

Ingredients:

1½ lbs chicken, boneless & skinless, cut into 2 inch size pieces
1 large onion, finely chopped
2 cloves of garlic, finely minced
1” piece of ginger, peeled & finely minced
2-3 small Thai green chilies, finely chopped
2 tbsp tomato paste
6-8 almonds, skinned & ground into a fine powder
1 tbsp garam masala
½ tbsp red chili powder, to taste
salt to taste
1 tsp cumin seeds
2-3 green cardamom pods, crushed
4-6 whole black peppercorns
1 cinnamon stick (2 inches in length)
1 cup yogurt
½ cup of light cream
2-3 tbsp oil, vegetable or canola
finely chopped cilantro leaves for garnish

METHOD:

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 and add the chicken pieces. Let marinate in the refrigerator (covered) for at least 4-6 hours, but 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. Next, carefully add the chicken along with the marinade. Add the tomato paste and stir well to combine all of the ingredients. 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.