Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into small pieces
- 1 cup plain yogurt
- 1/2 cup heavy cream
- 1/2 cup ground almonds
- 1/4 cup vegetable oil
- 2 tbsp ginger-garlic paste
- 2 tbsp garam masala
- 2 tbsp coriander powder
- 2 tbsp cumin powder
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together the yogurt, heavy cream, and ground almonds until smooth. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ginger-garlic paste and cook for 1-2 minutes until fragrant.
3. Add the chicken to the skillet and cook for 5-7 minutes until browned on all sides.
4. Add the garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, salt, and black pepper to the skillet. Stir to coat the chicken evenly with the spices.
5. Pour the yogurt mixture into the skillet and stir to combine with the chicken and spices. Reduce the heat to low and let simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
6. Garnish with chopped cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 9g
- Protein: 31g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt
- Cashews or pistachios can be used instead of almonds
- Chicken thighs can be used instead of chicken breast
Variations:
- Lamb or beef can be used instead of chicken
- Add diced onions and bell peppers to the skillet for extra flavor and texture
- Use coconut milk instead of heavy cream for a dairy-free version
Tips and tricks:
- Marinate the chicken in the yogurt mixture for a few hours before cooking for extra tenderness and flavor
- Toast the ground almonds in a dry skillet for a few minutes before blending for extra nuttiness
- Adjust the amount of red chili powder to your desired level of spiciness
Storage instructions:
- Store leftover chicken pasanda in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the chicken pasanda in a skillet over medium heat until heated through
Presentation ideas:
- Serve the chicken pasanda in a large bowl with rice or naan bread on the side
- Garnish with additional chopped cilantro or sliced almonds
Garnishes:
- Chopped fresh cilantro
- Sliced almonds
- Lemon wedges
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Saag paneer
- Aloo gobi
- Chana masala
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, let it simmer for a few more minutes until it thickens
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Chicken pasanda is a popular Indian dish that originated in the Mughal era
Flavor profiles:
- Creamy
- Spicy
- Nutty
- Fragrant
Serving suggestions:
- Serve hot with rice or naan bread
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Region: Indian