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Creamy Balti Pasanda Chicken with Fresh Garlic Naan
Creamy Balti Pasanda Chicken with homemade garlic naan is the perfect weeknight curry. Easy to make and full of flavor.
Balti Pasanda Chicken is one of those curries that feels like pure comfort. It’s creamy, nutty, spiced just right, and comes together in under an hour once the chicken has marinated. Pair it with fresh garlic naan brushed in buttery garlic and herbs, and you’ve got a dinner that beats takeaway every time.
Why you’ll love Balti Pasanda Chicken with Garlic Naan
- Creamy, flavorful curry with tender chicken.
- Homemade naan that’s soft, garlicky, and golden.
- A restaurant-style dinner without the price tag.
Balti Pasanda Chicken with Garlic Naan is creamy, rich, and full of spice. Try this at home and taste comfort in every bite.
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Balti Pasanda Chicken with Garlic Naan
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4–6 portions depending on size 1x
- Method: Easy
Description
Creamy Balti Pasanda Chicken and Garlic Naan is a rich, flavorful curry you can make at home. Perfect for an easy dinner that beats takeout.
Ingredients
Balti Pasanda Chicken
- 650g chicken breast, cubed
- 2 onions, sliced
- 1 tsp ginger, grated
- 1 garlic clove, crushed
- 1 tsp salt
- 2 green chilies, chopped
- 2 tbsp fresh coriander, chopped
- 1/2 cup fresh cream
- 1 tomato, chopped
- 4 tbsp Greek yogurt
- 1/2 tsp black cumin seeds
- 4 cardamom pods
- 6 whole peppercorns
- 2 tsp garam masala
- 2.5 cm cinnamon stick
- 1 tsp ground almonds
- 1 tsp chili powder (adjust to taste)
- 5 tbsp oil
Garlic Naan
- 2 cups flour
- 3 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 cup lukewarm milk
- 2 tbsp oil
- 2 tbsp sesame or poppy seeds
- 100g butter
- 2 tbsp crushed garlic
- 1/4 cup chopped spring onion
- 4 tbsp chopped herbs (parsley, rosemary, coriander – optional)
Instructions
Balti Pasanda Chicken
- In a bowl, mix yogurt, cumin seeds, cardamom, peppercorns, garam masala, cinnamon, ground almonds, garlic, ginger, chili powder, and salt.
- Add chicken cubes, stir, cover, and marinate for 2 hours.
- Heat oil in a pan and fry onions until lightly golden, about 2–3 minutes.
- Add marinated chicken and cook over moderate heat for 12–15 minutes, stirring often.
- Add 2–3 tbsp water if the sauce is too dry.
- Stir in tomato, then add cream, coriander, and chilies.
- Bring to a gentle boil. Cook another 3 minutes until thick and creamy.
- Serve hot with naan.
Garlic Naan
- Mix flour, sugar, salt, and baking powder.
- Combine oil and milk, then add gradually until a soft dough forms.
- Knead 5–8 minutes until smooth. Rest in a greased bowl for 15 minutes.
- Heat the oven grill and preheat a baking sheet brushed with oil.
- Divide the dough into 8 pieces, roll into thin ovals.
- Melt butter with garlic, add herbs and spring onion, season with black pepper.
- Brush generously over each naan. Sprinkle with sesame seeds.
- Place naan on a hot tray and grill 3–5 minutes per side until golden.
- Serve warm
Notes
Prepared, tried, and tested by Melanie from SA Tasty Recipes, Saffas Daily Recipes
Time reflects the chicken and the naan combined.
Creamy Balti Pasanda Chicken with Garlic Naan made at home. This dish combines tender chicken in a silky sauce with buttery naan baked fresh. It’s a complete meal worth sharing.
Balti Pasanda Chicken with Garlic Naan delivers a creamy, flavorful curry paired with soft, buttery bread that’s perfect for soaking up every drop of sauce. It’s hearty, simple, and exactly the kind of meal people want to cook again and again.
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