Chicken Pasanda

Name: Chicken Pasanda
Cuisine: Indian
Ingredients: 4 chicken breasts, skinless; 1 tbsp coriander seeds; 6 peppercorns; half tsp turmeric; 1 tsp chilli powder; 1 tsp garam masala; 1 tsp salt; 5 tbsp yoghurt; 1 tbsp gram flour (optional); 1-2 tbsp ghee (clarified butter); 4cm stick of cassia bark; 2-3 green cardamom pods; 1 small onion, finely chopped; 3cm piece fresh ginger, grated; 2 garlic cloves, finely chopped; 1 tomato, blended to a purée; 3 tbsp sliced almonds (plus 1 tsp to serve); Handful of fresh coriander, chopped

Instructions

Pasanda is a traditional and popular north Indian dish similar to Korma but a bit more fruity. It was originally made with lamb or mutton steaks which were cut into strips and flattened, marinated, then fried in a dish with various spices. But this version of the Chicken Pasanda dish (which means it’s SO much better!) is made with chicken breasts that are tenderised in yoghurt, chillies, crushed coriander seeds, peppercorns, and garam masala, then cooked in the creamy pasanda sauce made with roasted almonds.

Updated at: Thu, 21 Nov 2024 12:26:11 GMT