Balti Chicken Pasanda Recipes

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PERFECT CHICKEN BALTI



Perfect chicken balti image

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.

Provided by Jamie Oliver

Categories     Mains     Chicken     Indian     Curry

Time 1h

Yield 4

Number Of Ingredients 16

2 cloves of garlic
1-2 fresh red chillies
5 cm ginger
2 onions
groundnut oil, or vegetable oil
1 cinnamon stick
2 fresh bay leaves
12 green cardamom pods
6 skinless higher-welfare chicken thighs, (500g)
1 teaspoon garam masala
1 pinch of ground cloves
1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
4 ripe tomatoes
100 g low-fat natural yoghurt, plus extra to serve
½ a bunch of fresh coriander

Steps:

  • Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
  • Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
  • Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
  • Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
  • Halve and roughly chop the tomatoes, then stir them into the pan.
  • Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
  • Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
  • Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.

Nutrition Facts : Calories 277 calories, Fat 13.7 g fat, SaturatedFat 3.5 g saturated fat, Protein 28.5 g protein, Carbohydrate 12.8 g carbohydrate, Sugar 9.6 g sugar, Sodium 0.9 g salt, Fiber 2.2 g fibre

CHICKEN PASANDA



Chicken Pasanda image

Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that's packed full of flavour.

Provided by Michelle Minnaar

Categories     Curry

Time 30m

Number Of Ingredients 10

30g (6 tbsp) flaked almonds
30ml (2 tbsp) vegetable oil
120g (1 cup) ground almonds
45ml (3 tbsp) brown sugar
750ml (3 cups) curry base sauce
30 sultanas
1kg (2lbs) chicken thighs, deboned, skinless and cut into bite-sized chunks
150g (¾ cup) creamed coconut, cut into thin slices
125ml (½ cup) single cream
7.5ml (½ tbsp) garam masala

Steps:

  • Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
  • Heat the oil in the same saucepan.
  • When it starts to sizzle, add the ground almonds and sugar.
  • Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
  • Add the creamed coconut and stir until it's melted into the sauce.
  • Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
  • Pour in the single cream and add the garam masala.
  • Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!

Nutrition Facts : Calories 2220 calories, Sugar 92.8 g, Sodium 2494.9 mg, Fat 87.6 g, SaturatedFat 59.7 g, TransFat 0.1 g, Carbohydrate 172.6 g, Fiber 20.6 g, Protein 23.4 g, Cholesterol 35.3 mg

PASANDA CURRY SAUCE RECIPE - BIR CURRY HOUSE STYLE



Pasanda Curry Sauce Recipe - BIR Curry House Style image

Time 20m

Number Of Ingredients 13

2 tbsp rapeseed (canola) oil
1 generous tsp garlic and ginger paste.
1 1/2 tbsp coconut flour
1 1/2 tbsp ground almonds
1 tbsp sugar
10 raisons
300g (1 1/4 cups) base curry sauce
50g (2 oz) block coconut
70ml (1/4 cup) red wine
125ml (1/2 cup) single cream
1/2 tsp garam masala
Salt to taste
4 tbsp toasted almond flakes

Steps:

  • Heat the oil in a frying pan over medium-high heat. When hot add the garlic and ginger paste and fry it for about 30 seconds.
  • Now stir in the coconut flour, ground almonds, sugar and raisons and fry for a further 30 seconds.
  • Add about half of the base sauce and bring to a simmer.
  • This is a good time to add your main ingredient if you are doing so. If you are just making the sauce, continue to the next step.
  • Add the block coconut and wine if using. Then pour in the remaining base sauce and again bring to a simmer. Stir in the cream.
  • To finish, sprinkle with garam masala and season with salt to taste. Garnish with the toasted almond flakes.

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

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

CHICKEN PASANDA (INDIAN)



Chicken Pasanda (Indian) image

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

3 tablespoons canola oil (clarified butter) or 3 tablespoons ghee (clarified butter)
1 small onion, finely chopped
1 1/2 inches piece cinnamon sticks (dalchini)
2 -3 green cardamom pods
1 inch piece fresh ginger, very finely chopped
2 garlic cloves, very finely chopped
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
5 tablespoons full cream yoghurt
1 teaspoon tomato puree
1 teaspoon salt
2 skinless chicken breasts or 4 skinless chicken thighs, cut into 1 inch pieces
2 tablespoons sliced almonds, prepared as in method
chopped fresh coriander, leaf (to garnish, cilantro)
2 cups water

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.

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

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

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