Balti Chicken Pasanda
This authentic Balti Chicken Pasanda brings the vibrant flavors of Pakistan straight to your kitchen. The secret lies in the aromatic spice blend and creamy almond-yogurt marinade that transforms ordinary chicken into something extraordinary. Popular throughout Pakistan and gaining recognition in Western cuisine, this dish pairs beautifully with fluffy basmati rice and a fresh cucumber-tomato salad. The lengthy marinating time allows the spices to penetrate deeply, creating incredibly tender and flavorful chicken that s worth every minute of waiting.
Frequently asked questions
＋ − Can I make this dish without the marinating time?
While you can cook it immediately, the 2-hour minimum marinating time is essential for proper flavor development and tender chicken. For best results, marinate overnight.
＋ − What can I substitute for ground almonds?
You can use cashew powder, ground pistachios, or even a tablespoon of almond butter as alternatives to ground almonds.
＋ − Is this recipe spicy?
The heat level is moderate. You can reduce the chili powder and green chiles for milder heat, or increase them for more spice according to your preference.
＋ − What type of rice pairs best with this dish?
Basmati rice is traditional and perfect, but jasmine rice or even plain long-grain white rice work well to soak up the delicious sauce.
Balti Chicken Pasanda
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
In a medium bowl, combine Greek yogurt, ground almonds, garam masala, minced garlic, grated ginger, chili powder, salt, black cumin seeds, cinnamon stick, cardamom pods, and black peppercorns. Mix thoroughly until a smooth, aromatic paste forms.
- 2
Add the cubed chicken to the spice paste and mix well, ensuring every piece is completely coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor development.
- 3
Heat vegetable oil in a large skillet over medium heat. Add diced onions and cook for 2-3 minutes until they begin to soften and become translucent.
- 4
Add the marinated chicken along with all the marinade to the skillet. Blend well with the onions, ensuring everything is evenly distributed. Cover and simmer over medium heat for 12-15 minutes until the sauce thickens and chicken is cooked through.
- 5
Stir in chopped green chile peppers and 2 tablespoons of cilantro. Pour in the light cream and bring to a boil, then reduce heat and simmer for 1-2 minutes. Garnish with fresh cilantro before serving.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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