Balti Chicken Pasanda
Indulge in the rich and aromatic flavors of Balti Chicken Pasanda, a classic Indian curry perfect for weeknight dinners or special occasions. This dish features tender chicken strips marinated in a luscious blend of Greek yogurt, ginger-garlic paste, and warming spices like turmeric, cumin, and garam masala, creating layers of flavor with every bite. Cooked in a Balti pan (or skillet) with fragrant whole spices, golden caramelized onions, and creamy double cream, the sauce is enhanced with slivered almonds for a luxurious texture. Garnished with fresh coriander, this curry pairs beautifully with naan, roti, or steamed basmati rice, making it a comforting and satisfying meal. Whether you're seeking an authentic homemade curry or a showstopping dish for guests, this Balti Chicken Pasanda is an irresistible blend of tradition and taste.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs or breasts
- 150 grams Greek yogurt
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri chili powder (optional for color)
- 2 tablespoons Slivered almonds
- 2 tablespoons Cooking oil or ghee
- 3 Whole cardamom pods
- 1 Cinnamon stick
- 1 Bay leaf
- 2 medium Onions (finely sliced)
- 100 ml Double cream
- to taste Salt
- 2 tablespoons Fresh coriander leaves (for garnish)
- 150 ml Water
Instructions
Cut the boneless chicken into thin strips and set aside.
In a bowl, mix the Greek yogurt, ginger-garlic paste, ground turmeric, cumin powder, coriander powder, garam masala, and Kashmiri chili powder. Add the chicken strips, coat them well, and let them marinate for 15–20 minutes.
Heat the cooking oil or ghee in a Balti pan or a deep skillet over medium heat.
Add the whole cardamom pods, cinnamon stick, and bay leaf. Sauté for 1–2 minutes until fragrant.
Add the sliced onions and cook until golden brown, stirring frequently to prevent burning.
Reduce the heat and add the marinated chicken along with the marinade. Cook for 7–10 minutes, stirring occasionally, until the chicken starts to cook through and is tender.
Add the slivered almonds and water. Simmer the mixture for another 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Stir in the double cream, and cook for an additional 5 minutes. Ensure the sauce achieves a rich and creamy consistency.
Taste and season with salt as needed.
Turn off the heat and garnish with fresh coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 18.1 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2437 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
