Chicken Pasanda Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is dairy-free and adds a unique flavor.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and flavor.

cashews

🥗Healthier: tofu

💰Cheaper: peanuts

Tofu can mimic creaminess while peanuts are more affordable.

Flatten the chicken breast using a rolling pin to make them nice and thin.

Marinate the chicken in yogurt, adding coriander seeds, chili powder, turmeric, salt, black peppercorns, and garam masala. Mix well and let it sit for about 30 minutes.

In a wide base pan, heat ghee and add cracked cardamom pods and roughly broken cassia bark. Toast for a couple of minutes until bubbling.

Add finely chopped onion to the pan and cook until translucent without adding color.

Add chopped ginger and garlic to the onions and mix well.

Blend tomatoes in a blender and pour into the sauce. Cook for a couple of minutes to thicken slightly.

Toast three tablespoons of almonds in a dry frying pan, then blend with water to make an almond paste. Add this to the sauce.

Check the marinade chicken after 30 minutes and place it into the sauce. Cook for a couple of minutes, then turn the chicken over.

Once the sauce starts to simmer, reduce the heat to the lowest setting, cover the pan, and cook for about 15 minutes.

Check if the chicken is cooked and the sauce is creamy. Garnish with fresh coriander and a few almonds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens