Chicken Pasanda (Indian)

Submitted by HeatherDawn._

"A creamy chicken curry"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 44.37 ml canola oil (clarified butter) or 44.37 ml ghee (clarified butter)
• 1 small onion, finely chopped
• 2 inch piece cinnamon sticks (dalchini)
• 2-3 green cardamom pods
• 1 inch piece fresh ginger, very finely chopped
• 2 garlic cloves, very finely chopped
• 4.92 ml turmeric powder
• 4.92 ml coriander powder
• 2.46 ml chili powder
• 73.94 ml full cream yoghurt
• 4.92 ml tomato puree
• 4.92 ml salt
• 2 skinless chicken breasts or 4 skinless chicken thighs, cut into 1 inch pieces
• 29.58 ml sliced almonds, prepared as in method
• chopped fresh coriander, leaf (to garnish, cilantro)
• 473.18 ml water

directions

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.
5. 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).
6. When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
7. Repeat until all the yoghurt is incorporated.
8. Add the tomato purée and stir.
9. Stir in hot water - enough to make the mixture very fluid.
10. Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
11. Add salt to taste.
12. 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.
13. 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.
14. 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.
15. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!).
16. Serve, garnished with chopped fresh coriander (cilantro) leaves.

Reviews

[nedwards2011]

Omg this was truely amazing and Very tastey ! Thank you for posting :)

 

[Mellowpuff]

This was so yummy! I used ground almonds in place of the slivered & added some coconut near the end. The two of us ate this entire dish in one sitting, so next time I'll be doubling it so I have some leftover. Thanks for posting this gem!

 

[Chef Stonebury of S]

Simply amazing! I've made this several times and I get rave reviews from family and coworkers for it. I use half the oil called for and always add a dollop of honey at the end to sweeten up a bit. Oh and the chicken shouldnt have to cook for as long as the recipe calls for. It ALWAYS smells amazing.

 

[swancott.timothy]

Doubled the spices and simmered the chicken in the sauce for 45m. Beautiful. Also used ground almonds instead of flaked.

 

[Rosalind O.]

Amazing, I made an account just to write how delicious it was. Best curry I've ever made. I add thinly sliced potatoes just before I added the chicken (to bulk it up a bit, and also because I love potatoes in a curry). So good!