A very passable Passanda. Based on a Rick Stein recipe from his highly recommended India book. Can be made with skinless thighs, which need to be cooked a bit longer. I think the toasted almonds essential. I don’t reduce the sauce too much as I like it.
I’ve also added some mushroom. Not sure it’s very “authentic” for a Passanda, but it is a tasty addition, in my view. Actually, half a teaspoon of sugar to give an unnoticed sweetness also works.
Ingredients
- 3tbsp ghee (I usually just use butter)
- 5cm piece of cinnamon stick
- 2 green cardamom pods lightly pressed till they crack
- 1 small to medium onion finely chopped
- 3cm fresh ginger peeled and grated
- 3 cloves of garlic, crushed
- 100-200g mushrooms, sliced or chopped to a reasonable size, as you prefer.
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder (mirch)
- 4 skinless chicken breasts, cut in half or chopped to your preferred size for quicker cooking
- 200g Greek-style yoghurt
- 2tbsp ground almonds
- 1 tsp salt
- ½ tsp sugar (optional)
- 100ml water
For garnish
- Handful of flaked almonds, toasted in a dry frying pan, you can do this in advance
- Generous handful of chopped fresh coriander leaves
Method
- Heat the ghee or butter in a suitable saute pan
- Fry the cinnamon and cardamom for 30 seconds
- Add the onion and cook for 10-20 minutes or so, till it goes soft and golden
- Add the ginger and garlic for a further 2-3 minutes, stirring to avoid it catching
- Add the mushroom and cook till it’s soft and the liquid that comes off is almost completely reduced
- Add the spices and stir in for a minute or so.
- Add the chicken and stir
- Add the yoghurt, ground almonds, salt and water
- Simmer till the chicken is cooked and the sauce looks ready, shouldn’t take more than about 8-10 minutes
Serve with some basmati rice or breads and sprinkle toasted almonds and coriander for a tasty garnish and texture.