Balti Chicken Pasanda - cooking recipe

Ingredients

1 cup stabilized yogurt
1 teaspoon cumin seed
2 -3 green cardamom pods, crushed
1 cinnamon stick (2 inches in length)
4 -6 whole black peppercorns
1/2 tablespoon red chili powder, to taste
salt
1 1/2 lbs chicken, boneless & skinless, cut into 2 inch size pieces
2 -3 tablespoons canola oil (or vegetable oil)
1 large onion, finely chopped
2 garlic cloves, finely minced
1 piece ginger, peeled & finely minced
2 -3 small thai green chilies, finely chopped
2 tablespoons tomato paste
6 -8 almonds, skinned & ground into a fine powder
1 tablespoon garam masala
1/2 cup light cream
finely chopped cilantro leaf (to garnish)

Preparation

In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
In a large deep skillet or wok on medium high heat, add the oil.
When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
Next, carefully add the chicken along with the marinade.
Add the tomato paste and stir well. Add in garam masala and ground almonds.
Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
Finish with the cream and garnish with freshly chopped cilantro leaves.
Serve with fresh naans and fragrant Basmati rice.