Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into thin strips
- 1 cup plain yogurt
- 1/2 cup ground almonds
- 1/2 cup heavy cream
- 2 tbsp ghee or vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together the yogurt and ground almonds until smooth. Set aside.
2. In a large skillet or wok, heat the ghee or vegetable oil over medium-high heat. Add the onion and cook until softened and lightly browned, about 5-7 minutes.
3. Add the garlic and ginger paste and cook for another minute, stirring constantly.
4. Add the chicken strips and cook until browned on all sides, about 5-7 minutes.
5. Add the coriander, cumin, garam masala, turmeric, salt, and pepper to the skillet and stir to combine.
6. Pour in the almond-yogurt mixture and stir to coat the chicken. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Stir in the heavy cream and cook for another 2-3 minutes.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chicken and onion, low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ground almonds can be substituted with cashews or pistachios.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
Variations:
- Add diced tomatoes or tomato paste for a tomato-based version.
- Add raisins or dried apricots for a sweet and savory twist.
- Add sliced bell peppers or mushrooms for extra vegetables.
Tips and tricks:
- Marinate the chicken in the yogurt-almond mixture for a few hours or overnight for extra flavor.
- Toast the ground almonds in a dry skillet before blending for a nuttier flavor.
- Use a non-stick skillet or wok to prevent the chicken from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, sliced almonds, or chopped scallions.
Pairings:
- Serve with basmati rice or naan bread.
- Pair with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Cucumber raita
- Roasted eggplant with yogurt sauce
- Spiced chickpeas
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pasanda is a popular Indian dish that originated in the Mughal era. It is traditionally made with lamb or beef, but chicken is a popular variation.
Flavor profiles:
Creamy, nutty, and savory with a hint of sweetness.
Serving suggestions:
Serve as a main dish for dinner or lunch.
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Region: Indian