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Recipe for :

Balti Chicken Pasanda

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

Originating from the region of Baltistan, authentic Balti cuisine is highly aromatic with a more subtle use of spices than other parts of India.


For the Marinade:
1" Cinnamon Bark
4 Green Cardamom Pods
6 Black Peppercorns
1/2 tsp Black Cumin Seeds
4 tbsp Greek Yoghurt
2 tsp Balti Garam Masala
1 tbsp Almonds Ground
1 Garlic Clove
1/2" Crushed Fresh Root Ginger
1 tsp Cayenne Chilli
1 tsp Sea Salt

675g / 1 1/2 lb Chicken Cubed
5 tbsp Corn Oil
2 Onions
3 Chopped Fresh Green Chillies
2 tbsp Chopped Fresh Coriander
120ml / 4fl oz Single Cream

  • Dry-roast the cinnamon, cardamoms and black peppercorns over a medium to high heat, adding the black cumin seeds towards the end.
  • Allow to cool.
  • Mix the yoghurt with the Balti Garam Masala, ground almonds, garlic, ginger, cayenne chilli, salt plus the dry-roasted whole spices.
  • Thoroughly mix in and coat the chicken pieces, cover and leave to marinate for at least a couple of hours.
  • Heat the oil in a karahi and stir-fry the onions for 2 - 3 minutes.
  • Throw in the marinated chicken mix, give a good stir and cook on a medium heat until the chicken is cooked and the sauce thickened, up to about 15 minutes.
  • Mix in the chopped green chillies and coriander and pour in the cream.
  • Keep stirring, bring just to the boil and serve.

Serves 4

Seasoned Pioneers
Seasoned Pioneers