2 skinless chicken breasts chopped into bite size chunks
1 large onion, finely chopped
1 red chilli, deseeded and finely chopped
2 cloves of garlic, peeled and finely grated
2 inch piece of fresh ginger, peeled and finely grated
1 tablespoon of turmeric
1 teaspoons of cumin powder
1 teaspoon of ground coriander
1 tablespoon of tomato puree
2 inch long cinnamon stick
6 cardamon pods
4 tablespoons of natural yoghurt (Note: The recipe doesn't work with fat-free yoghurt)
400ml of boiled water
A knob of unsalted butter
preparation 7 mins • you cook for 10 mins •
Watch a 30 second preview of my cook-along video below
Chicken Pasanda is often overlooked for the more popular Korma, but I hope to show with this recipe that it's really worth a try. Gently flavoured with cardamon and cinnamon, a Pasanda is warming but mild and a great alternative if you find yourself choosing Korma time and time again. This is a two part recipe. In part one we make the curry paste and in part two we cook the chicken and finish everything off.
1 large frying pan/wok to cook everything in
Spoon to stir
Before you start have all your ingredients chopped and ready. Boil your water, put the pan on a high heat and click here!
Nothing to do, just click here!