Chicken Pasanda Recipes

EASY CHICKEN PASANDA

Steps:

• Heat one tablespoon of sunflower oil in a frying pan and fry the onion, garlic, ginger, and cardamom pods for 5 minutes until soft.
• Add in the chicken breast pieces and cook for 5 minutes.
• Stir in the spices, sugar, salt and pepper.
• Stir through plain yogurt, double cream, and ground almonds.
• Simmer for 10 minutes, then serve garnished with the chopped coriander and flaked almonds.

CHICKEN PASANDA

Steps:

• Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
• Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
• Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
• Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
• Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.