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Creamy chicken pasanda recipe
Creamy chicken pasanda recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy chicken pasanda curry with tangy yogurt and a rich sauce. Perfect for a quick and delicious meal or let the flavors develop for even more deliciousness.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 20.00 ml finely grated ginger
  • 3 cardamom pods, bruised
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 1 tsp ground turmeric
  • 0.63 gm ground cinnamon
  • 1/4 tsp chilli powder
  • 1kg chicken thigh fillets, trimmed, cut into 3-4cm pieces
  • 200g plain natural yoghurt
  • 125ml (1/2 cup) thickened cream
  • 20.00 gm almond meal
  • Steamed rice, to serve
  • Toasted flaked almonds, to serve
  • Coriander leaves, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, heat oil. Add onion and cook for 10 minutes until soft and golden, stirring occasionally. Stir in garlic, ginger, and spices. Cook for 30 seconds until fragrant, stirring continuously.
  • Place the chicken in the pan and mix well to coat with the aromatic spices. Incorporate 60ml (1/4 cup) water, yogurt, cream, and almond meal. Cover the pan partially, allowing it to simmer. Lower the heat to medium-low. Cook and stir for 20 minutes until the chicken is fully cooked and the sauce has slightly thickened.
  • Uncover and simmer for an additional 5 minutes to thicken the sauce. Season generously with salt and freshly ground black pepper.
  • Serve the dish over a bed of fragrant steamed rice, and garnish with flaked almonds and fresh coriander.

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