Pasanda Badam Curry Food
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.
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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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