Description
Chicken Pasanda embodies the essence of comfort food with its rich, creamy sauce that lovingly coats tender chunks of chicken. This dish is a celebration of flavors, combining the warmth of traditional Indian spices with the soothing texture of yogurt and cream. Ground almonds add a subtle nuttiness, enhancing the overall depth of the curry.
Ingredients
2 tbsp ghee (or sunflower oil)
1 onion, peeled and finely chopped
3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
3 cardamom pods
2 cloves garlic, peeled and minced
2 tsp minced ginger
1 tsp ground cumin
1 and 1/2 tsp ground coriander
1.5 tsp garam masala
1/2 tsp mild chilli powder (optional)
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
240 ml (1 cup) full-fat plain yogurt
60 ml (¼ cup) double (heavy) cream
3 tbsp ground almonds (almond meal)
2 tbsp freshly chopped coriander (cilantro)
To Serve:
2 tbsp toasted almond flakes
2 tbsp freshly chopped coriander (cilantro)
Boiled rice and/or chapati
Instructions
Heat the ghee in a large frying pan over medium heat until hot.
Add the chopped onion and cook for 5 minutes, stirring often, until softened.
Add the chicken breast pieces and cardamom pods, cooking for 5 minutes, stirring occasionally, until the chicken is sealed.
Incorporate the garlic, ginger, cumin, coriander, garam masala, chilli powder, turmeric, salt, and pepper, cooking for 2 minutes until the chicken is well-coated.
Mix in the yogurt, cream, and ground almonds. Bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
Stir in the fresh coriander, then serve the pasanda topped with toasted almond flakes and more fresh coriander.
Serve with rice and/or chapati.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 382 kcal