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Chicken pasanda

Chicken pasanda in two bowls with white rice

Chicken pasanda

Name: Chicken pasanda
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 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; 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

Chetna Makan

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Serves 4

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4 out of 5.19 ratingsRate

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Enjoy this mild, creamy and aromatic chicken curry. Top with flaked almonds and serve alongside naan and rice. It’s guaranteed to become a family favourite

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal586
fat40g
saturates11g
carbs20g
sugars15g
fibre4g
protein34g
salt2.2g

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.

Recipe from Good Food magazine, October 2023

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A star rating of 4 out of 5.19 ratings

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