Balti-Style Chicken Pasanda

1. 1

   In a medium bowl, combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, a cinnamon stick, cardamom pods, and peppercorns; mix until a smooth paste forms.

2. 2

   Add the chicken pieces and toss to coat well, then marinate for at least 2 hours.

3. 3

   Heat oil in a large skillet, add the onions, and cook until softened, 2 to 3 minutes.

4. 4

   Add the chicken and marinade, stirring to blend with the onions.

5. 5

   Cover the skillet and simmer over medium heat until the sauce thickens and the chicken is cooked through, 12 to 15 minutes.

6. 6

   Stir in the chile peppers and 2 tablespoon cilantro, pour in the cream, and bring to a boil.

7. 7

   Reduce the heat and simmer for 1 to 2 minutes.

8. 8

   Garnish each serving with more fresh cilantro.

• Calories 474.15 kcal High
• Protein 43.47 g Good Source
• Carbs 15.14 g Moderate
• Total Fat 27.22 g High
• Saturated Fat 6.0 g High
• Trans Fat 0.19 g High
• Cholesterol 126.12 mg High
• Sodium 219.97 mg Moderate
• Fiber 4.28 g Moderate
• Sugar 2.37 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 77.38 mg Low Source
• Iron 1.68 mg Low Source
• Potassium 311.68 mg Low Source
• Vitamin A 44.88 mcg_rae Low Source
• Vitamin C 14.49 mg Moderate
• Vitamin D 0.34 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Garlic 🧄
• Onions 🧅