Pasanda is a traditional and popular north Indian dish similar to Korma but a bit more fruity. It was originally made with lamb or mutton steaks which were cut into strips and flattened, marinated, then fried in a dish with various spices. But this version of the Chicken Pasanda dish is made with chicken breasts that are tenderised in yoghurt, chillies, crushed coriander seeds, peppercorns, and garam masala, then cooked in the creamy pasanda sauce made with roasted almonds.
Chicken Pasanda Ingredients
Marinade4 chicken breasts, skinless
1 tbsp coriander seeds
6 peppercorns
1 tsp chilli powder
1 tsp garam masala
½ tsp turmeric
1 tsp salt
5 tbsp yoghurt
1 tbsp gram flour (optional)
Sauce1-2 tbsp ghee (clarified butter)
4cm stick of cassia bark
2-3 green cardamom pods
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tomato, blended to a puree
3cm piece fresh ginger, grated
1 tsp salt
3 tbsp sliced almonds (plus 1 tsp to serve)
Handful of fresh coriander, chopped
6 peppercorns
Chicken Pasanda Method- Place the chicken between cling film and using a rolling pin bash it out to flatten it. You can also just cut it into chunks if you prefer.
Marinade- Add the coriander seeds and peppercorns to a pestle and mortar and crush the seeds. Then put them into a large bowl to mix the marinade in.
- To the bowl add turmeric, chilli powder, garam masala, salt and the yoghurt.
- Mix through and add the flattened chicken breasts.
- Massage the marinade into the meat and leave for 30 minutes.
Sauce- Heat the ghee in a large heavy pan, add the cassia bark and cardamoms, stir until fragrant then add the chopped onion and cook for a few minutes.
- Add the ginger and garlic, stir and cook for another 5 minutes on low heat, stirring now and again to make sure nothing browns or burns.
- Add the tomato puree and stir through. Leave to cook on a gentle heat for about 5 minutes.
- In a small frying pan toast the almond slices until they just turn a brown colour. Once browned remove and blend them.
- Add a little water to make an almond paste, add this to the sauce and stir. Let this thicken for a few minutes.
- Then add the marinated chicken and leave it to simmer gently for 15-20 minutes or until the chicken is cooked through.
- If the sauce gets too thick just add a little hot water – you should end up with a thick, creamy sauce.
- To finish sprinkle with some fresh coriander and some sliced almonds, then serve.