Pasanda Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into thin strips 500g (1.1 lb) boneless chicken, cut into thin strips
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste) 1/4 teaspoon red chili powder (adjust to taste)
• 1/4 cup (60g) almonds, soaked and peeled 1/4 cup (60g) almonds, soaked and peeled
• 2 tablespoons ghee (clarified butter) or vegetable oil 2 tablespoons ghee (clarified butter) or vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Crushed almonds, for garnish Crushed almonds, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger-garlic paste, cumin powder, coriander powder, cardamom powder, turmeric powder, and red chili powder. Mix well.
2. 2.
   Add the chicken strips to the marinade and coat them evenly. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   In a blender, blend the soaked and peeled almonds with a little water to form a smooth paste. Set aside.
4. 4.
   Heat ghee or vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
5. 5.
   Add the tomato puree to the pan and cook for a few minutes until the oil separates.
6. 6.
   Add the marinated chicken along with the marinade to the pan. Cook for 10-12 minutes, or until the chicken is cooked through.
7. 7.
   Stir in the almond paste and heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste and garnish with fresh coriander leaves and crushed almonds.
9. 9.
   Serve hot with naan bread or basmati rice.

Treat your ingredients with care...

• Almonds — Soak the almonds in water for a few hours or overnight to make them easier to peel. This will result in a smoother almond paste for the curry.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a finely chopped green chili to the marinade.
• To make the dish more aromatic, add a pinch of saffron strands soaked in warm milk to the curry while simmering.
• If you prefer a smoother sauce, you can blend the onion and tomato mixture before adding the chicken.

Serving advice

Serve the Pasanda Curry hot with naan bread or fragrant basmati rice. It pairs well with a side of raita (yogurt dip) and a fresh salad.

Presentation advice

Garnish the Pasanda Curry with a sprinkle of crushed almonds and fresh coriander leaves to add a pop of color and texture. Serve it in a decorative serving dish to enhance its visual appeal.