Chicken Pasanda

• natural yogurt↗200g g
• ground turmeric½ tsp tsp
• chili powder↗½ tsp tsp
• garlic cloves↗4

  grated

• ginger↗2½ cm piece of

  peeled and grated

• boneless, skinless chicken thighs8

  cut into bite-sized pieces

• corianderhandful of

  finely chopped

• toasted sliced almondshandful of
• cooked rice

  or naan, for serving

• blanched almonds↗50g g
• whole or almond milk100ml ml
• sunflower oil↗4 tbsp tbsp
• cardamom pods4
• cinnamon stick↗1
• onion↗4

  finely chopped

• зубчики часнику↗4

  натертий

• імбир↗2½ cm piece of

  очищений і натертий

• червоний чилі↗1

  тонко нарізаний, плюс додатковий для подачі (за бажанням)

• мелена куркума½ tsp
• мелений коріандр↗2 tsp
• гарам масала↗1 tsp
• подвійні вершки↗2 tbsp

Step-by-step instructions

1. 1

   Place the yogurt, spices, garlic, ginger and ½ tsp salt in a large bowl and mix well. Add the chicken, ensuring it is well coated. Cover and let marinate for 30 minutes while you prepare the curry sauce.

2. 2

   Transfer the blanched almonds to a heat‑proof bowl and pour over the milk. Heat in the microwave for 1 minute, then set aside for 30 minutes.

3. 3

   Heat the oil in a pan over medium heat and toast the cardamom pods and cinnamon stick for a few seconds before adding the onion. Cook over low‑medium heat for 5‑6 minutes until the onion turns lightly golden. Add garlic, ginger and chili, cook for 1 minute, then add the spices and ½ tsp salt. Cook for 2 minutes, stirring, until fragrant.

4. 4

   Blend the almond‑milk mixture into a paste using a food processor or hand blender. Add it to the onion mixture and pour in 300 ml water. Cook for 1 minute until heated through, then add the marinated chicken. Bring to a boil, cover and simmer for 15‑20 minutes until the chicken is cooked. Reduce heat to minimum and stir in the cream and most of the coriander, mixing well. Heat for another minute. Sprinkle with toasted almonds, extra chili (if desired) and coriander, and serve with rice or naan.