Chicken Pasanda (Indian)
Gently simmered chicken, full cream yoghurt and tomato puree, warmed with cinnamon and cardamom, a British curry-house dish. It's finished with chopped fresh coriander.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 40 min · 45 min total
- medium
- 1
Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
- 2
Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes.
- 3
Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns.
- 4
Add the turmeric, coriander and chili 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 (don't worry, it won't split if you've used full cream yoghurt).
- 5
When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
- 6
Repeat until all the yoghurt is incorporated. Add the tomato purée and stir. Stir in hot water - enough to make the mixture very fluid.
- 7
Bring to the boil and simmer, stirring occasionally for 5-10 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 blend in a mixi with a little water to make paste.
- 8
Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
- 9
Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
- 10
At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top.
- 11
Serve, garnished with chopped fresh coriander (cilantro) leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
