Creamy Chicken Pasanda
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.
- 1x 7.25 kg (2 1/2 lb) kg chicken cut into 8-10 pieces (cut into bite-size pieces and dried overnight)
- 4 tbsp Greek yogurt
- 1 tbsp tomato purée
- 2 tbsp ground almond
- 1 tbsp ground coconut
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ginger pulp
- 1 tsp garlic pulp
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp lemon juice
- 4-5 tbsp corn oil
- 4 green cardamoms
- 1 cinnamon stick
- 4-6 black peppercorns
- 1/4 tsp black cumin seeds
- 2 onions, finely diced
- 150 ml(1/4 pint) water
- 75 ml (3fl oz) ml single cream
- 2 tbsp chopped fresh coriander
- 2 fresh green chilies, chopped (optional)
- 2 tomatoes, skinned, deseeded and diced
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.
Blend the spice mixture into the chicken pieces, cover, and leave to marinate for about 2 hours.
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.
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.
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.