Creamy Chicken Pasanda with Almonds
A rich and mild Indian curry featuring tender chicken thighs simmered in a velvety almond and yogurt sauce. Perfectly balanced with aromatic spices, this elegant dish is a crowd-pleaser for those who love creamy, nutty flavors.
Servings4 Portions
Prep Time30 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
4
- boneless, skinless chicken thighs cut into bite-size pieces8
- natural yogurt200 g
- blanched almonds50 g
- onions, finely chopped4
- whole or almond milk100 ml
- sunflower oil4 tbsp
- double cream2 tbsp
- garlic, grated4 clove
- cm piece of ginger peeled and grated1 cm
- red chilli thinly sliced, plus extra to serve1
- ground coriander2 tsp
- garam masala1 tsp
- ground turmeric0.5 tsp
- chilli powder0.5 tsp
- cardamom pods4
- cinnamon stick1
- handful of coriander finely chopped1 handful
- handful of flaked roasted almonds1 handful
- cooked rice or naan, to serve1 serving
Step-by-Step Instructions
01
In a large mixing bowl, combine the natural yogurt, ground turmeric, chilli powder, half of the grated garlic, half of the grated ginger, and 1/2 tsp salt. Add the chicken thigh pieces and stir until every piece is thoroughly coated. Cover the bowl and let the chicken marinate for at least 30 minutes.
02
Place the blanched almonds in a small heatproof bowl and pour the milk over them. Microwave on high for 1 minute, then set aside to soak for 30 minutes. Once the almonds have softened, transfer the mixture to a food processor or use a hand blender to blitz it into a smooth, thick paste.
03
Heat the sunflower oil in a large pan over medium heat. Add the cardamom pods and cinnamon stick, allowing them to sizzle for a few seconds until fragrant. Add the finely chopped onions and cook for 5-6 minutes, stirring occasionally, until they turn a light golden brown. Stir in the remaining garlic, ginger, and sliced red chilli, and cook for another minute.
04
