First, this has made my “must try” list because I love Indian flavors, especially when I already have all ingredients except the yogurt at home. Second, I completely agree with you regarding garnish and don’t understand unnecessary garnishes on plates, neither in restaurant presentation or photography…
Chicken Passanda
Prep Time : 5 mins
Cook Time : 25 mins
Total Time : 30 mins
- 1 Tbsp Cooking oil.
- 3 Green Cardamom Pods. Bruised with the side of a knife.
- 125 g Onion Finely Diced.
- 15 g Ginger. Grated.
- 3 Clves Garlic. Mashed.
- 1/4 Tsp Ground Cinnamon.
- 3/4 Tsp Ground Coriander.
- 1/2 Tsp Ground Kashmiri Chili Powder.
- 1/2 Tsp Ground Turmeric.
- 1/2 Tsp Ground Cumin.
- 1 Tbsp Ground Almonds.
- 100 g Natural Yoghurt.
- 2 Chicken Breasts. Skinless cut into 4 large pieces each.
- 1/4 Tsp Salt.
- 2 Tbsp Water.
- 10 g Flaked Almonds.
- Fresh Coriander: Roughly chopped and loads of it.
Instructions
- Begin by toasting your almond flakes in a dry pan and set aside for the end of the dish, keep an eye on them it is very easy to burn nuts.
- Now add the cooking oil to the pan over a medium high heat and fry off the cardamom pods for 30 seconds before adding in the onions and cooking until they just start to brown which should take around 5 minutes.
- Add the garlic and ginger and cook on for a further 2 minutes.
- It is now spice time, throw in all of the spice powders, cumin, chili, coriander, turmeric and cinnamon and cook out for 30 seconds, stirring continuously.
- Add the chicken and stir to coat in the spicy mix.
- Now finally add the yoghurt, ground almonds, salt and water then reduce the heat to medium and cook out for 15-20 minutes.
- The sauce should thicken nicely and cling to the chicken.
- Finish the dish with the flaked almonds and the coriander
