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Chicken Pasanda Recipe

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Prep Time 10 minutes
Servings: 6
Course: Main
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 750 g Chicken Chopped
  • 400 g Plain Yoghurt - Full Fat
  • 250 g Onion Finely Chopped
  • 80 g Double Cream
  • 40 g Ghee or Sunflower Oil or Rapeseed Oil
  • 40 g Almonds or Cashews Ground
  • 20 g Ginger - Minced (or 10g Powdered)
  • 20 g Garam Masala Ground
  • 10 g Cumin Powdered
  • 10 g Coriander Ground
  • 10 g Turmeric Ground
  • 10 g Chilli Powder / Curry Powder / Ground (Optional)
  • 3 g Salt
  • 3 g Pepper Finely Ground
  • 3 cloves Garlic - Minced (or 10g Powdered)

Equipment

  • 1 Frying Pan Large

Method
 

  1. Add your ghee/oil of choice to a frying pan over a medium heat for one minute or until hot. Add your chopped onion and stir frequently until soft.
  2. Add chicken breast and cardamon. Cook the chicken until it is fully sealed, turning often in the pan.
  3. Add the garlic, cumin, ginger, garam masala, coriander, turmeric, salt and pepper. Also add any spices if you plan to make the curry a spicy one. Cook, turning the chicken often, until the chicken is fully coated with the spice mixture.
  4. Add the ground almonds or cashews, the yoghurt and cream and bring to a gentle simmer until the chicken is fully cooked. (this will depend on the size you have chopped your chicken into - usually anything from 5-10 minutes). Stir well to ensure your curry does not stick to the pan.
  5. Stir in the coriander and serve. Popular serving suggestions are nan bread, chapati, rice and mango chutney.

Notes

Serve Hot.  Not suitable for freezing.