Chicken Pasanda



  1. Heat the oil in a large heavy pan then add chopped onion and stir for a few minutes with the heat on high
  2. Add cinnamon & cardamons, stir a little then turn the heat down to low and cook for 10 minutes
  3. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns 
  4. Add the turmeric, coriander and chilli powder and fry gently for a minute 
  5. Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don't worry, it won't split if you've used full cream yoghurt) 
  6. When the yoghurt has lost a lot of its moisture add another tablespoon. Stir and fry as before
  7. Repeat until all the yoghurt is incorporated (the last tbsp won't sizzle but it doesn't matter)
  8. Add the tomato puree and stir in. The dish should now be a rich orangy yellow with red flecks 
  9. Stir in lots of hot water - enough to make the mixture very fluid 
  10. Bring to the boil and simmer, stirring occasionally for 20 minutes 
  11. Add salt to taste 
  12. While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and set aside to cool. When cool, crush them up with your fingers into smallish pieces. 
  13. Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white 
  14. Add the chicken and almonds to the sauce and simmer gently for another 20-30 minutes or until the chicken is cooked. Stir from time to time. If the sauce gets too dry add a little hot water 
  15. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!)
  16. Serve, garnished with chopped fresh coriander leaf