110min 2 ppl
Chicken Pasanda
60 minutes
2 people
Medium
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
540 kcalper person
Protein 52g
Carbs 16g
Fats 32g
About this dish
Tender strips of chicken braised in a velvety, almond-thickened cream sauce, subtly spiced with cardamom, coriander, and a touch of sultanas for sweetness. Pasanda is richer and creamier than korma, with a beautiful ivory-gold colour.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)1.5
- Fresh Gingerfinely grated (for marinade)10 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2
- Fresh Gingerfinely grated (for sauce)10 g
- Fresh Corianderto serve
Meat & Poultry
- Chicken Breastboneless, skinless, cut into 2cm strips400 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Full-Fat Coconut Milk50 ml
Dried Goods
- Ground Almonds30 g
- Sultanas1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoasted, to serve
Spices & Seasonings
- Garam Masalafor marinade0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.25 tsp
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.25 tsp
- White Pepper0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
Utensils
- large heavy pan
- mixing bowl
- small bowl
- fine grater
- chef's knife
- cutting board
- wooden spoon
- meat thermometer
- measuring spoons
Method
1
Cut the chicken breasts into 2cm strips. Mince the garlic and finely grate the ginger for both the marinade and the sauce. Finely dice the onion. Lightly crush the cardamom pods.
Approx. 10 minutes
2
In a bowl, mix the yogurt, lemon juice, 1.5 minced garlic cloves, 10g grated ginger, 0.5 tsp garam masala, turmeric, and 0.25 tsp salt. Add the chicken strips, coat well, cover, and refrigerate for at least 1 hour.
Approx. 60 minutes
3
Mix the ground almonds with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
4
Melt the ghee in a large heavy pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes, stirring occasionally, until very soft and pale golden. Do not let the onion brown.
Approx. 12 minutes
5
Add the 2 minced garlic cloves and 10g grated ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
6
Add the ground cumin, ground coriander, 0.25 tsp garam masala, and white pepper. Stir for 1 minute.
Approx. 1 minutes
7
Add the marinated chicken and all its marinade. Cook for 5 minutes, stirring, until the chicken turns opaque.
Approx. 5 minutes
8
Pour in the almond paste and coconut milk. Stir well and bring to a gentle simmer.
Approx. 2 minutes
9
Cover and cook on low heat for 15 minutes, stirring occasionally, until the chicken is cooked through. Check internal temperature reaches 74°C using a meat thermometer.
Approx. 15 minutes
10
Stir in the double cream, sultanas, and sugar. Season with salt. Simmer uncovered for 8 minutes until the sauce is thick and creamy.
Approx. 8 minutes
11
Remove the whole spices. Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
