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Chicken Pasanda Recipe

Chicken Pasanda is a mild creamy curry made with cream and almonds

Pasanda is normally made with bone-in sirloin of lamb. Here we will use skinless boneless chicken breast.

Ingredients

1. Canola oil: 3 Tablespoons

2. Onion, finely chopped: 1 cup

3. Ginger, peeled fine chop or grated: 3"x1"

4. Lime Juice: ¼ paste

5. Coriander ground: 2 teaspoon

6. Ground Cardamom seeds: ¾ teaspoon

7. Ground Cinnamon: ¾ teaspoon

8. Ground cloves: ¼ teaspoon

9. White pepper ground: ½ teaspoon

10. Fine grain sea-salt: ½ teaspoon

11. Skinless Boneless Chicken breast, cubed 1": 1½ pounds

12. Roasted Cashews: ½ cup

13. Natural regular yogurt: 2 cups

14. Coconut cream: ¼ cup

Method

1. Heat oil in a heavy sauce pan. Add chicken. fry till all pieces are white and seared on all sides and start to turn brown. About 5 minutes. Remove Chicken with slotted spoon and set it aside.

2. Process onions ginger and lime juice in food processor to make a paste.

3. Add onion paste to hot oil. Fry till all the moisture is gone. The onions start to turn brown

4. Add Coriander Cardamom Cinnamon Cloves White-pepper and salt. Fry for 1 minutes

5. Add chicken back-in. Stir fry about 2 minutes.

6. Process Cashews Yogurt to make a smooth paste.

7. Add yogurt paste and coconut cream to chicken. Stir. Cover. Simmer for 20 minutes till chicken is tender. Add water if necessary

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