Ingredients for Chicken Pasanda Indian
- Canola Oil
- Onion
- Cinnamon Sticks
- Green Cardamom Pods
- Fresh Ginger
- Garlic Cloves
- Turmeric Powder
- Coriander Powder
- Chili Powder
- Yoghurt
- Tomato Puree
- Salt
- Skinless Chicken Breasts
- Sliced Almonds
- Fresh Coriander
- Water
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How to Make Chicken Pasanda Indian
- Marinate the chicken cubes in 1/2 cup of the yogurt, 1/2 tsp turmeric, 1/4 tsp cayenne pepper, and salt for at least 30 minutes.
- Heat the oil in a large pan or pot over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic and grated ginger and sauté for another minute until fragrant.
- Stir in the ground cumin, coriander, and remaining turmeric powder. Cook for 30 seconds until fragrant.
- Add the marinated chicken and cook until browned on all sides.
- Pour in the remaining yogurt and the cashew paste. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the heavy cream and garam masala. Simmer for another 5 minutes.
- Garnish with fresh cilantro and serve hot with cooked rice.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
7g
Fat
8g
Carbs
1g
