Chicken Pasanda
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Cooking Tips:
When this is served in the traditional way, all the dinners tear off naan bread and scoop out some of the mixture from the karahi.
Serves:
Cook Time:
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Cooking Ingredients:
4 Cardamon pods
1/2 cinnamon stick
1/2 cumin seeds
2 tsp garam massala
1 tsp chilli powder
1 tsp grated fresh root ginger
1 garlic clove, very finely chopped
4 tbsp thick natural yogurt
pinch of salt
675 g/1 ib 8 oz skinless, boneless chicken diced
5 tbsp groundnut oil
2 onions, finely chopped
125 ml/4 fl oz single cream
fresh coriander sprigs, to garnish
Cooking Method:
1) Place the cardamon pods into a non-metalic dish with the peppercorns, cinnamon, cumin, garam masala, chilli powder, ginger, yogurt and salt. Add the chicken pices and stir well to coat. Cover and leave to marinate in the refridgeerator for 2-3 hours.
2) Heat the oil in a preheated wok or karahi. add the onions and cook over a low heat, stirring occasionally, for 5 minutes, of until softened, then add the chicken pices and marinade and cook over amedium heat, stirring , for 15 minutes, or until the chicken is cooked through
3) Stir in the fresh chilles and corriander and pour in th ecream. Heat through gently, but do not let it boil. Garnish with fresh coriander and server imediatly.
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