Balti Chicken Pasanda

Yogurt and cream give this tasty dish its characteristic richness. Serve it with Peshwari naan to complement the almonds.

Serves: 4

Ingredients:

4 tbsp Greek (US strained plain) yogurt
½ tsp black cumin seeds
4 cardamom pods
6 whole black peppercorns
2 tsp garam masala
2.5 cm cinnamon stick
1 tbsp ground almonds
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp chilli powder
1 tsp salt
675 g skinless, boneless chicken, cubed
5 tbsp corn oil
2 medium onions, diced
3 fresh green chillies, chopped
2 tbsp chopped fresh coriander (cilantro)
120 ml (light) cream

Method:

1. Mix the yogurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl. Add the chicken pieces, stir to coat, and leave to marinate for 2-3 hours.

2. Heat the oil in a large karahi, wok or deep pan. Add the onions and fry for 2-3 minutes.

3. Tip in the chicken mixture and stir until it is well blended with the onions.

4. Cook for 12-15 minutes over a medium heat until the sauce thickens and the chicken is cooked through.

5. Add the green chillies, and fresh coriander, and pour in the cream. Bring to the boil, stirring constantly, and serve garnished with more coriander, if you like.