Tuesday, November 15, 2005

Balti Chicken Pasanda

Baltistan is in the center of the Karakoram mountain glaciers, peaks and towers. The Indus river Flow through this land as well as the southern route of the ancient Silk Road and was traveled by merchants from places near and far.
the cuisine here is highly aromatic but is more subtle with the uses of spices. This dish has a nice sauce you can serve over lightly spice rice.

Time: 25 minutes
Preparation Time: 3 hours
Servings: 4

Balti Chicken Pasanda

4 tablepoons Greek-style yoghurt
1/2 tablespoon black cumin seeds
4 cardamom pods
6 whole black peppercorns
2 tablepoons garam masala
1 inch cinnamon stick
1 tablespoon ground almond
1 clove garlic, crushed
1 teaspoon ginger, crushed
1 teaspoon chili powder
1 teaspoon salt
1 1/2 pounds chicken , skinned, boned and cubed
5 tablespoons vegetable oil
2 medium onions, diced
3 fresh green chills, chopped
2 tablespoons fresh coriander(cilantro), chopped
4 ounces light cream

Mix the yogurt, spices and salt in a mixing bowl. Add chicken and marinate for two hours.
Heat oil in l large frying pan . Fry onions for 2 to 3 minutes. Pour in the chicken mixture and stir until it is well blended with the onions. Cook over medium heat for 12 to 15 minutes or until the sauce thickens and the chicken is cooked through.
Add the chilies and coriander (cilantro) and pour in the cream. Bring to boil an and serve garnished with more coriander, if desired.

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