Chicken pasanda
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 200g natural yogurt
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 4 garlic cloves, grated
- 2½ cm piece of ginger, peeled and grated
- 8 boneless, skinless chicken thighs, cut into bite-size pieces
- handful of coriander, finely chopped
- handful of flaked roasted almonds
- cooked rice or naan, to serve
For the curry sauce
- 50g blanched almonds
- 100ml whole or almond milk
- 4 tbsp sunflower oil
- 4 cardamom pods
- 1 cinnamon stick
- 4 onions, finely chopped
- 4 garlic cloves, grated
- 2½ cm piece of ginger, peeled and grated
- 1 red chilli, thinly sliced, plus extra to serve (optional)
- ½ tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp garam masala
- 2 tbsp double cream
Method
- STEP 1
Put the yogurt, spices, garlic, ginger and ½ tsp salt in a large bowl, and mix well. Stir in the chicken, making sure it’s well coated. Cover and leave to marinate for 30 mins while you make the curry sauce.
- STEP 2
Tip the blanched almonds into a heatproof bowl and pour over the milk. Warm it in the microwave for 1 min, then set aside for 30 mins.
- STEP 3
Heat the oil in a pan over a medium heat and sizzle the cardamom and cinnamon for a few seconds before adding the onions. Cook over a low-medium heat for 5-6 mins until lightly golden. Add the garlic, ginger and chilli, and cook for 1 min before adding the spices and ½ tsp salt. Cook for 2 mins, stirring until fragrant.
- STEP 4
Blitz the almond and milk mixture to a paste using a food processor or hand blender. Add this to the onion mixture and pour in 300ml water. Cook for 1 min until heated through, then add the marinated chicken. Bring to the boil, cover and cook for 15-20 mins until the chicken is cooked through. Reduce the heat to low and add the cream and most of the coriander, and mix well. Warm through for 1 min. Sprinkle over the flaked almonds, extra chilli (if using) and coriander, and serve with rice or naan.
