Chicken Pasanda Balti Style

2 lbs. chickens, cubed
5 tablespoons plain yogurt
1 teaspoon cumin seeds
4 green cardamom pods, split open
6 whole black peppercorns
2 teaspoons garam masala
1/2 inch cinnamon sticks
2 garlic cloves, crushed
1 teaspoon fresh ginger, chopped
1 teaspoon salt
6 tablespoons oil
2 onions, sliced
2 fresh green chilies, chopped
4 fluid ounces fresh single cream

Mix the yogurt together with the cumin seeds, cardamoms, peppercorns, garam masala,cinnamon, ground almonds, garlic, ginger, chilli powder, and salt. Stir in the cubed ckicken and allow to marinate for a couple of hours.

Heat the oil in a wok and fry the onions for 3 minutes.

Stir in the chicken and the spices it was marinated in and cook till the chicken is tender and the sauce thickens a little.

Add the chopped chillies and the cream, bring to the boil and turn the heat off.

Serve with plain boiled rice and garnished with coriander if liked.

Recipe source