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
ZWT6. Balti cuisine is all the rage in England these days. It is a style of cooking which is thought to have originated in modern day Northern Pakistan. Balti dishes are very rich and flavorful and are famous for their use of highly aromatic spices. Balti Chicken Pasanda is a delicious simple curry with bold and complex flavors. The term "Balti" refers to the actual cooking vessel in which the food is both made and served. It is a rounded cast iron heavy bottom pot, similar to a wok, but with two handles. Recipe modified from Sadhana Ginde on http://www.bellaonline.com. Recipe has been updated as per JustJanS's review. Thanks!
Provided by UmmBinat
Categories Indian
Time 4h30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
- Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
- In a large deep skillet or wok on medium high heat, add the oil.
- When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
- Next, carefully add the chicken along with the marinade.
- Add the tomato paste and stir well. Add in garam masala and ground almonds.
- Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
- Finish with the cream and garnish with freshly chopped cilantro leaves.
- Serve with fresh naans and fragrant Basmati rice.
Nutrition Facts : Calories 573.7, Fat 41.9, SaturatedFat 12.9, Cholesterol 155.3, Sodium 250.5, Carbohydrate 12.8, Fiber 2, Sugar 6.8, Protein 36.5
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
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