Balti Chicken Pasanda

Ingredients

• •4 tablespoons Greek-style yogurt
• •Half tablespoon black cumin seeds
• •4 cardamom pods
• •6 whole black peppercorns
• •2 tablespoons garam masala
• •1 inch cinnamon stick
• •1 tablespoon ground almond
• •1 teaspoon garlic pulp
• •1 teaspoon ginger pulp
• •1 teaspoon chili powder
• •1 teaspoon salt
• •675 grams chicken, skinned, boned and cubed
• •5 tablespoons corn oil
• •2 medium onions, diced
• •3 fresh green chilies, chopped
• •2 tablespoons chopped fresh coriander
• •120 milliliters cream

Directions

1. 1Mix the yogurt, cumin seeds, cardamom, peppercorns, garam masala, cinnamon stick, ground almond, ginger, garlic, chili powder and salt in a medium mixing bowl. Add the chicken pieces and leave to marinate for about two hours.
2. 2Heat the oil in a large karahi or a deep skillet. Throw in the onions and fry for 2 to 3 minutes.
3. 3Pour in the chicken mixture and stir until it is well blended with the onions.
4. 4Cook over a medium heat for 12 to 15 minutes or until the sauce thickens and the chicken is cooked through.
5. 5Add the green chilies and fresh coriander (cilantro), and four in the cream. Bring to a boil and serve garnished with more coriander, if desired.
6. 6This Balti dish has a thick sauce and is especially good served with a lightly spiced rice.