Creamy Chicken Pasanda is traditionally made wih lamb. However, as chicken is very popular, I have made it with chicken very successfully, and I am sure you will enjoy it too. Although I have used a whole chicken, you can use boneless chicken pieces if you wish.
Creamy Chicken Pasanda
Ingredients
Instructions
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Place the chicken pieces in a large bowl. In a separate bowl, beat together the Greek yogurt, tomato purée, ground almonds, ground coconut, ground coriander, garam masala, ginger, garlic, chili powder, salt, and lemon juice.
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Blend the spice mixture into the chicken pieces, cover, and leave to marinate for about 2 hours.
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Heat the corn oil in a large saucepan. Add the cardamoms, cinnamon stick, peppercorns, and black cumin seeds and fry for about 30 seconds. Add the onions and fry until golden brown.
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Add the chicken pieces and stir-fry for 3—5 minutes over high heat. Lower the heat, stir in the water, and cook, covered, for about 15 minutes, stirring at least once.
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When the chicken is cooked, stir the mixture a few times, then stir in the
cream and half of the fresh coriander and green chilies, if using. Transfer to a serving dish, and garnish with the remaining fresh coriander, green chilies, and diced tomato.
