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Chicken Pasanda
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Chicken Pasanda
Chicken Pasanda is a creamy, mildly spiced curry. Boneless chicken is marinated in yoghurt and spices and cooked in a curry sauce with roasted and ground almonds mixed with water to make a roasted almond milk.
Originally, made with lamb, but chicken pasanda is usually requested so here is the recipe, please enjoy.
Pasanda means everybody’s favourite from young to old.
Serving Size
1 portion
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1/2 Tablespoon Cooking oil
- 1 Onion, finely chopped
- 1 Teaspoon ginger/garlic paste
- 2 Tablespoons yoghurt, plain
- 1 Tablespoon tomato puree
- 1 Tablespoon Curry Masala Buy Here
- 1/2 Teaspoon salt
- a Pinches sugar
- 3 Chicken breasts
- 4 Tablespoons ground almonds
- 1 Tablespoon coriander, washed and chopped
- 1 Tablespoon Flaked almonds, for garnish
Instructions
- Cut the chicken breast into inch sized cubes and place the chicken in a bowl with the yoghurt, salt, and curry spices, marinade for 30 minutes.
- Heat some oil in a pan and fry the onions until golden, add the ginger/garlic paste and cook for a few minutes, adding water to ensure the pan doesn’t burn, add the tomato puree to the pan and cook for 5 minutes.
- Carefully, toast the ground almonds in a smaller pan, just until they are golden and pop these into a mug which is half full of water, this is your almond milk, give it a good stir.
- Add the marinated chicken and almond milk to the onion mix and stir in 1/2 a cup of boiling water, simmer until the chicken is cooked through (30-35 minutes), keep an eye on it and stir to ensure the curry doesn’t stick.
- When the curry is cooked, little bubbles of oil will float to the top, indicating the sauce has a good flavour and the chicken is cooked.
- Check the seasoning of the pasanda and garnish with almonds and coriander.
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