Balti Chicken Pasanda Recipe

Name: Balti Chicken Pasanda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
3
In a large deep skillet or wok on medium high heat, add the oil.
4
When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
5
Next, carefully add the chicken along with the marinade.
6
Add the tomato paste and stir well. Add in garam masala and ground almonds.
7
Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
8
Finish with the cream and garnish with freshly chopped cilantro leaves.
9
Serve with fresh naans and fragrant Basmati rice.

1932

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup stabilized yogurt, 1 teaspoon cumin seed, 2 -3 green cardamom pods, crushed, 1 cinnamon stick (2 inches in length), and more.

Yes, Balti Chicken Pasanda falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balti Chicken Pasanda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions