650 gr chicken breast, cubed
2 onions sliced
1 tsp ginger
1 tsp salt
2 green chillies chopped
2 tbsp chopped coriander
½ cup fresh cream
1 chopped fresh tomato
4 tbsp Greek yoghurt
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 garlic clove crushed
1 tsp chili powder
5 tbsp oil
Mix yoghurt, cumin seeds, cardamom pods, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chili powder and salt in a medium bowl. Add chicken cubes. Cover and marinate for 2 hours.
Heat oil in a pan and fry onion for 2-3 minutes. Add chicken and stir till well combined with onions. Cook over moderate heat for 12-15 minutes or until sauce has thickened and chicken cooked through.
Add green chillies and fresh coriander, pour in fresh cream and bring to the boil. Serve with more fresh coriander
Original Eshana Suleman
2 cups flour
3 teaspoons sugar
1 teaspoon fine salt
1 teaspoon baking powder
1 cup milk (lukewarm)
2 tablespoons cooking oil
A few tablespoons sesame or poppy seeds
2 tablespoons crushed garlic
¼ cup finely chopped spring onion
4 TB finely chopped mixed herbs (parsley, rosemary, coriander) optional)
Place crushed garlic and butter into pan. Bring to boil, add black pepper and herbs. Remove from stove and add spring onion. Set aside
Sift together all the dry ingredients: Mix the oil and milk together and add a little at a time to flour mix. Make a soft, pliable dough. If too sticky add a little more flour. Knead well about 5 to 8 minutes.
Place in a greased bowl, cover with cling wrap and leave to rest about 10 to 15 minutes.
Preheat oven grill. Place baking sheet pan and brush with olive oil cooking spray. Heat. Divide dough into 8 pieces. Roll each out into oval shape (about 2mm thick). Cover generously with garlic butter mix and sprinkle with sesame seeds.
Place naan onto hot oven pan and grill about 3 to 5 minutes or until just lightly golden. Repeat with the rest of the dough.
Prepred, tried and tested by Melanie Kramar
Comments by Melanie Kramar: This is a recipe that I’ve had for years but only tried it recently. A decadent creamy chicken dish from Balti, aptly named Balti Pasanda Chicken. I served it with garlic naan. I had nothing to compare it to, as I had never eaten it before but based on the tantalising ingredients and hearsay I had to give it a bash. It was delicious and a thumbs up with the family