Balti Chicken Pasanda
Pasanda dishes are firm favourites in Pakistan, but they are also becoming well known in the West..SERVES 4
INGREDIENTS:
4 tablespoon Greek-style yoghurt
Half tablespoon black cumin seeds
4 cardamom pods
6 whole black peppercorns
2 tablespoon garam masala
2.5 cm or 1 in cinnamon stick
1 tablespoon ground almond
1 teaspoon (tsp) garlic pulp
1 tsp ginger pulp
1 tsp chilli powder
1 tsp salt
675 g chicken, skinned, boned and cubed
5 tbsp corn oil
2 medium onions, diced
3 fresh green chillies chopped
2 tbsp chopped fresh coriander
120 ml single (light) creamCooking Instructions:
1.. Mix the yoghurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almond, ginger, garlic, chilli powder and salt in a medium mixing bowl. Add the chicken pieces and leave to marinate for about two hours.Step 2
Heat the oil in a large karahi or deep round-bottomed frying fan (skillet). Throw in the onions and fry for 2-3 minutes.Step 3
Pour in the chicken mixture and stir until it is well blended with the onions.Step 4
Cook over a medium heat for 12 - 15 minutes or until the sauce thickens and the chicken is cooked through.Step 5
Add the green chillies and fresh coriander (cilantro), and four in the cream. Bring to the boil and serve garnished with more coriander, if desired.COOK'S TIPS
This Balti dish has a lovely thick sauce and is especially good served with a lightly spiced rice.
Fruity Pilau Rice
SERVES 4-6
INGREDIENTS:
450 gram basmati rice
75 gram unsalted butter
1 tbsp corn oil
1 bay leaf
6 black peppercorns
4 green cardamom pods
1 tsp salt
75 gram sultanas (golden raisins)
50 gram flaked (silvered) almonds
1 litre water.Step 1
Wash the rice twice, drain and set aside in a sieve.Step 2
Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds.Step 3
Add the rice, salt, sultanas and flaked almonds. Stir fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a tightly-fitted lid and lower the heat. Cook for 15 to 20 minutes.Step 4
Turn of the heat and leave the rice to stand, still covered, for about 5 minutes before serving.
The Balti Chicken Pasanda and the Fruity Pilau Rice was recommended by Runu Miah, who is the Head Chef at The Curry Garden Indian Restaurant, in Ringwood Hampshire. Find their promotion within CuisineNet Site:
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