Do not let the long list of ingredients fool You, into think this is a really hard chicken Pasanda recipe to make. It’s actually really simple and most of the time is spent letting the chicken marinate. It will take several hours but the cooking time is less then half an hour, once the meat is marinated. Chicken Pasanda makes a great meal to get ready in the afternoon and cook for dinner.

Ingredients

• 4 green cardamom pods
• 6 black peppercorns
• 1/2 cinnamon stick
• 1/2 teaspoon cumin seeds
• 2 teaspoons garam masala
• 1 teaspoon chilli powder
• 1 teaspoon fresh root ginger (grated)
• 1 garlic clove (finely chopped)
• 4 tablespoons Greek style yogurt
•  pinch of salt
• 1 1/2lb skinless chicken breast fillets (diced)
• 5 tablespoons groundnut oil
• 2 onions (finely chopped)
• 3 fresh green chillies (seeded and chopped)
• 2 tablespoons fresh coriander leaves (chopped)
• 4fl oz single cream

Preparation

First put the cardamom pods in a dish with the peppercorns, cinnamon, cumin, garam Marsala, chilli powder, ginger, garlic, yogurt and salt. The add the chicken and stir well to coat. Cover and leave to marinate in the refrigerator for about two hours.

Then heat the oil in a wok. Now add the onions and cook over a low heat, stirring occasionally, for five minutes, then add the chicken and marinade, and cook over a medium heat, stirring, for 15 minutes. Stir in the chillies and coriander, and pour in the cream. Heat through but do not allow to boil and serve immediately.

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• Winter Chicken Stew
• Cheese and Rice Casserole
• Red Snapper Casserole