Sunday, 28 April 2013

Chicken Passanda


5 tbsp natural yogurt
0.5 tsp black cumin seeds
4 cardamom pods
0.5 tsp ground black pepper
2 tsp garam masala
2.5 cm / 1 inch cinnamon stick
1 tablespoon ground almonds
1 teaspoon garlic pulp or 1 clove fresh Garlic
1 teaspoon fresh ginger, chopped
1 teaspoon chili powder
675g / 1.5 lb chicken (boned and cubed)
5 tablespoon corn oil or Ghee
2 medium onions (diced)
3 fresh green chillies (chopped) (OPTIONAL)
3 tablespoons chopped fresh coriander
150ml single cream


1. Mix the yogurt and the spices in a large mixing bowl. Add the chicken pieces and leave to marinate for 2 hours minimum. This is better if left overnight in the fridge.
2. Heat the oil or Ghee in a deep frying pan and fry the onions until golden brown.
3. Pour in the chicken mixture and stir to blend in the onions. Cook over a medium heat until the chicken is cooked through and the sauce has thickened.
4. Add the chillies (Optional), fresh coriander and cream. Boil briefly and serve immediately garnished with more coriander.

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