Chicken Pasanda Indian Recipes
CHICKEN PASANDA
Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that's packed full of flavour.
Provided by Michelle Minnaar
Categories Curry
Time 30m
Number Of Ingredients 10
Steps:
- Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
- Heat the oil in the same saucepan.
- When it starts to sizzle, add the ground almonds and sugar.
- Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
- Add the creamed coconut and stir until it's melted into the sauce.
- Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
- Pour in the single cream and add the garam masala.
- Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!
Nutrition Facts : Calories 2220 calories, Sugar 92.8 g, Sodium 2494.9 mg, Fat 87.6 g, SaturatedFat 59.7 g, TransFat 0.1 g, Carbohydrate 172.6 g, Fiber 20.6 g, Protein 23.4 g, Cholesterol 35.3 mg
CHICKEN PASANDA (INDIAN)
Make and share this Chicken Pasanda (Indian) recipe from Food.com.
Provided by HeatherDawn._
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
- Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 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 turmeric, coriander and chili powder and fry gently for a minute.
- Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don't worry, it won't split if you've used full cream yoghurt).
- When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
- Repeat until all the yoghurt is incorporated.
- Add the tomato purée and stir.
- Stir in hot water - enough to make the mixture very fluid.
- Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
- Add salt to taste.
- While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and blend in a mixi with a little water to make paste.
- Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
- Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!).
- Serve, garnished with chopped fresh coriander (cilantro) leaves.
BALTI CHICKEN PASANDA
This dish is very popular in Pakistan and becoming increasingly so in the West. I truly love it. I like it with plain basmati rice and a cucumber-tomato salad.
Provided by with_an_el
Time 2h40m
Yield 4
Number Of Ingredients 17
Steps:
- Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
- Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
- Garnish servings with more fresh cilantro.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 22.1 g, Cholesterol 132.7 mg, Fat 44 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 13.3 g, Sodium 927.7 mg, Sugar 4.7 g
25-MINUTE CHICKEN KORMA (DAIRY FREE!)
If you love Indian cuisine, but feel a little intimidating making it - this homestyle recipe for chicken korma is for you. For convenience, the entire korma sauce is prepped in the blender in minutes to make an easy, healthy and delicious dish. Pieces of chicken breast are sauteed in a dash of olive oil and simmered in a simple thick and creamy sauce made with onions, garlic, ginger, plain yogurt and cashew nuts-that's mildly spiced with cumin, cardamom garam masala and fresh cilantro. The best part? It's on your table in 25 minutes!
Provided by Shahzadi Devje
Categories Main
Time 25m
Number Of Ingredients 12
Steps:
- In a blender or food processor add yogurt, cashew nuts, onions, garlic, ginger, cardamom, salt and green chilli (optional) and blend until creamy. Set the korma sauce aside.
- In a large pan, add the chicken and saute for a couple of minutes on medium-high heat.
- Reduce the heat to low and pour the korma sauce over the chicken. Stir, cover to tightly seal and cook for 20 minutes or until the chicken is cooked through - stirring occasionally so that the chicken doesn't stick to the bottom of the pan. Add more water if needed but not too much.
- Add chopped cilantro, and garam masala and then serve with rice, quinoa, roti, paratha or naan. Toasted cashews on tip are optional!
Nutrition Facts : Calories 251 kcal, Carbohydrate 12 g, Protein 32 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 90 mg, Sodium 559 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- Place the cashews and raisins in a pestle and mortar or a spice grinder with a little water and blend to a smooth paste. Set aside.
- Now heat the vegetable oil. When hot, fry the sliced onion half until brown and crispy. Remove to a paper towel to dry and retain the oil for another use.
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- Begin by toasting your almond flakes in a dry pan and set aside for the end of the dish, keep an eye on them it is very easy to burn nuts.
- Now add the cooking oil to the pan over a medium high heat and fry off the cardamom pods for 30 seconds before adding in the onions and cooking until they just start to brown which should take around 5 minutes.
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- Preparing the necessary ingredients before making the Pasanda curry. Cut the chicken breast into required sized and place in a bowl. You can use boneless chicken or breast for best results. set aside.
- Into a small frying pan add the almonds(1/4 cup) and toast them for 1-2 minutes over low-medium fire. Once the almonds cool, add them to the spice grinder, pulse until you have a powdery consistency to the almonds. Wipe down the same spice grinder and add peppercorns(2 tsp) and coriander seeds(1 and 1/2 tbs). Pulse to grind them into a coarse powder. Add the crushed coriander+pepper powder, turmeric(1 tsp), red chillie powder(1 tsp), garam masala(1 tsp, add 1/2 more if needed), plain yogurt(1/4 cup). Set aside or refrigerate for 1 hour or more. the marinated chicken should also be at room temp before it’s added to the pasanda curry sauce. For this reason, make sure the meat is removed from the refrigerator at least 1 hour before cooking time. Chop the tomatoes and puree or you can simply chop the tomatoes into smaller pieces. set aside.
- HOW TO MAKETHE ALMONDCURRY SAUCEFOR THE PASANDA. Place a large cooking pan over low fire. Heat a pan and then add oil or ghee(2 tbs), onion(1 large sliced fine), cinnamon(2″ piece), ginger-garlic paste(1 tbs), cardamom(3). Cook until onions are soft and slightly turn brown, avoid burning the spiced as you do this over a low-medium fire. Add the pureed or finely chopped tomatoes into the cooking onions and spices. Combine and cook for 2-3 minutes. Reduce fire to low and add the powdered almond to the cooking ingredients. Stir and make sure the almond powder does not stick to the pan. the almond powder tends to settle in the bottom if not stirred regularly. Once you cook the almond/badam powder into the tomato curry, the result would be a thick paste-like consistency. Add the chicken parts which should be at room temperature into to the almond curry sauce. Maintaining low flame and continue to cook the chicken curry with the almond sauce.
- Again make sure to stir as the almond powder tends to stick to the bottom of the pan. If you feel the chicken needs more time to cook without the curry sauce burning. Add 1/3 cup water and continue to cook. Make sure to taste the curry and season with salt as needed. Once cooked, transfer to a serving bowl, garnish with a few slivers of almond and coriander leaves. Serve warm
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Estimated Reading Time 1 min
- Heat oil in a large pan and gently cook onion for 10min, until softened. Add garlic and chicken and cook for a further 10min, stirring occasionally, until chicken is cooked through.
- Meanwhile, bash open the cardamom pods with a pestle in a mortar. Peel off and discard the husks. Pound the cardamom and coriander seeds until ground. Add these, along with the rest of the spices, tomato purée and 1tsp fine salt to the chicken pan. Cook for a further 1min.
- Stir through yogurt, heat for 2min, thinning with a little water if needed. Check seasoning. Sprinkle over almonds and chopped coriander and serve with steamed basmati rice, if you like.
CHICKEN PASANDA - NICKY'S KITCHEN SANCTUARY
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- Add the chicken breast pieces and 3 cardamom and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
- Add the 2 cloves garlic, 2 tsp minced ginger, 1 tsp cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp garam masala, 1/2 tsp mild chilli powder, 1/2 tsp turmeric, 1/4 tsp salt and 1/4 tsp pepper.
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- Lay your chicken breasts on a shallow plate or keep them in a zipper bag. Add spices and coat chicken breasts with the spices. Allow this marinated chicken to sit at room temperature for 30-minutes on the countertop.
- In a blender jar combine the ingredients for "Masala" Paste. Add water as per requirement. Open the lid and scrape the sides with a spoon. Blend until it is smooth and creamy.
- Heat a skillet with ghee. Add green cardamom, broken cinnamon sticks, and cloves. Allow these three whole spices to sizzle for 30-seconds.
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- Peel and finely chop the onion. Peel and grate the garlic and ginger. Split the cardamom pods open with a back of a knife. Boil the measured water and dissolve the stock cube in it.
- Heat a large pan over a medium heat with a drizzle of oil. Add the onion and cook with a pinch of salt for 5 min until translucent. Once translucent, add the garlic, ginger, cardamom pods, garam masala, coriander, cumin, chilli (spicy!), turmeric and black pepper. Cook for 2 min further.
- Add the chicken breasts and the chicken stock to the pan. Cover the pan with a lid and simmer over a low heat for 10-15 min or until the chicken breasts have cooked through. Flip the chicken breasts half way through their cooking time.
- Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until golden (see pro tip). Transfer them to a plate and set aside.
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