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.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 2 hours.

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