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.
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.