Balti chicken pasanda from The Balti Cookbook (Creative Cooking Library Series): Fast, Simple and Delicious Stir-Fry Curries (page 35) by Shehzad Husain
- chilli powder
- cinnamon sticks
- garlic
- fresh ginger
- black cumin seeds
- onions
- Greek yogurt
- black peppercorns
- corn oil
- single cream
- garam masala
- ground almonds
- cardamom pods
- green chillies
- coriander sprigs
- chicken meat
-
EYB Comments
Allow to marinate for 2 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.