Chicken Pasanda

🛒 Ingredients

• Chicken breast 150 g · 248 kcal
• Plain yogurt 38 g · 23 kcal
• Onions 50 g · 20 kcal
• Ginger-garlic paste 8 g · 6 kcal
• Blanched almonds 13 g · 72 kcal
• Heavy cream 25 g · 85 kcal
• Cooking oil 10 g · 90 kcal
• Ground spices (mixed) 5 g · 15 kcal
• Water 50 g · 0 kcal
• Fresh coriander 3 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken breast into thin fillets, lightly flatten them, and marinate with half the plain yogurt, ginger-garlic paste, and a pinch of salt and red chili powder for at least 30 minutes.
2. Finely chop the onions and fry them in cooking oil over medium heat until golden brown, then drain excess oil and blend with a little water or yogurt to a smooth paste.
3. In the same pan, add a little more oil if needed, then sear the marinated chicken pieces until lightly browned on both sides; remove and set aside.
4. Add the remaining ginger-garlic paste and ground spices to the pan, sauté for a minute until fragrant, then stir in the onion paste and cook for 5-7 minutes.
5. Incorporate the remaining plain yogurt and ground almonds, stirring continuously to prevent curdling, then add water and bring the sauce to a simmer.
6. Return the chicken to the pan, cover, and cook on low heat for 15-20 minutes, or until the chicken is tender and the sauce has thickened. Stir in heavy cream and fresh coriander, cooking for another 2-3 minutes.
7. Garnish with slivered almonds and fresh coriander, then serve hot with naan bread, rice, or roti.