Chicken Pasanda
Yoghurt-based curry.
Ingredients
For
three:
4
tablespoons of vegetable oil
1 large onion, chopped
1/4 onion seeds (kalonji)
2 green chilli, chopped
2 garlic cloves, crushed
1 cm ginger, finely chopped
2 tbsp Pasanda masala powder *
2 chicken breasts or thighs, in 2 cm pieces
1
dl Turkish yoghurt
1 large tomato, chopped
0.5 dl frozen peas (optional)
1 dl of water
*
You can find Pasanda Masala in many Asian stores. As a substitute
you can have 0.5 tsp black cumin seeds, 0.5 tsp crushed black
pepper, 4 green cardamon pods, 2,5 cm cassia bark, 1 tbsp finely
crushed almond, 1 tsp chilli powder, 2 tsp garam masala, 0.5
tsp salt.
Instructions
1. Mix the following ingredients: green chili, garlic, ginger,
pasanda masala powder, yoghurt and the chicken.
2.
Heat 4 tablespoons of oil in a frying pan. Add onion and the
kalonji seeds and fry until the onion is golden brown.
3.
Add the tomatoes and fry for a few minutes.
4.
Add the chicken with their marinades, heat to boiling, and lower
the heat. Cover with a lid and let it simmer for 20 minutes
or until the chicken is cooked and the consistency is as desidered.
(Optionally, you can also add some frozen peas.) Stir occasionally
and add water as needed.
5.
Garnish with fresh coriander and serve with rice.
