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Chicken Pasanda

This could be described as a Royal dish. It is spicy; but not hot; rich and creamy. The addition of the nuts makes my version rather special.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 120 Minutes

May contain milk May contain nuts

Ingredients
1/2 teaspoon vegetable Oil
1 Onion finely chopped
4cm piece cassia bark (or cinnamon)
2 green cardamom pods
3cm piece fresh ginger very finely chopped
2 cloves garlic very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
1/2 teaspoon chilli powder
5 tablespoons Greek yoghurt
1 teaspoon concentrated tomato puree
Salt to taste
3 chicken breasts skinned and cut into 3cm pieces
3 tablespoons flaked almonds prepared as in Method
Chopped fresh coriander leaf to garnish
Method
Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the cassia bark and cardamoms stir a little then turn the heat down to low and cook for 10 minutes.
Add the ginger and garlic stir and cook for another 10 minutes on low heat stirring now and then.
Add the turmeric coriander and chilli powder and fry gently for a minute
Add 1 tablespoon of yoghurt stir round and turn the heat up so the yoghurt sizzles in the oil. When the yoghurt has lost a lot of its moisture add another tablespoon.
Stir and fry as before.
Repeat until all the yoghurt is incorporated.
Add the tomato puree and stir in.
Stir in plenty of hot water enough to make the mixture very fluid.
Bring to the boil and simmer stirring occasionally for 20 minutes.
Add salt to taste.
While the sauce is cooking heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour.
Remove from pan and set aside to cool.
When cool crush.
Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white.
Add the chicken and almonds to the sauce and simmer gently for another 20-30 minutes or until the chicken is cooked.
Stir from time to time. If the sauce gets too dry add a little hot water.
Serve garnished with chopped fresh coriander leaf.