Easy Chicken Pasanda Food

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.

CHICKEN PASANDA

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!

CHICKEN PASANDA (INDIAN)

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.

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.

BALTI CHICKEN PASANDA

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.

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.