Chicken Passanda

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.
  1. 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.
  2. 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.
  3. Add the garlic and ginger and cook on for a further 2 minutes.
  4. 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.
  5. Add the chicken and stir to coat in the spicy mix.
  6. Now finally add the yoghurt, ground almonds, salt and water then reduce the heat to medium and cook out for 15-20 minutes.
  7. The sauce should thicken nicely and cling to the chicken.
  8. Finish the dish with the flaked almonds and the coriander