Recipe: Pasanda Badam Curry
- Details Category: Chicken Based Curry Published on Wednesday, 17 October 2012 20:04 Written by ethel :
Preparation Time: 30 minutes. Cooking Time: 1 hour 20 minutes. Serves: 4-6
Pasanda is a classic north Indian dish where the meat is cut into thin slices and cooked in a rich sauce containing saffron, yogurt and cream.
- 900g/2lbs boned chicken leg
- 2.5cm/1-inch cube root ginger, coarsely chopped
- 4-6 cloves garlic, coarsely chopped
- 2 fresh green chillies, seeded and coarsely chopped
- 4 tablespoons natural yogurt
- 2oz ghee or unsalted butter
- 3 medium-sized onions, finely sliced
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 2 tsps ground coriander
- ½ tsp ground nutmeg
- ¼ - ½ tsp chilli powder
- 200ml/ 1/3 pint warm water
- 1 ¼ teaspoons salt or to taste
- 150ml/5 fl oz single cream
- 1 tsp garam masala or ground mixed spice
- 2 tbsps rosewater
- ½ tsp paprika
- Put the ginger, garlic, green chillies and yogurt into a liquidizer and blend until smooth.
- Melt the ghee or butter over medium heat and fry the onions for 6-8 minutes until they are lightly browned.
- Add the turmeric, cumin, coriander, nutmeg and chilli powder; adjust heat to low, stir and fry for 2-3 minutes.
- Add the meat and fry it over high heat for 3-4 minutes or until it changes colour.
- Add about 2 tbsps of the liquidized ingredients and cook for 1-2 minutes, stirring frequently. Repeat this process until all the yogurt mixture is used up.
- Fry over medium heat for 4-5 minutes stirring frequently. When the fat begins to seep through the thick spice paste and floats on the surface, add the water, bring to the boil, cover the pan and simmer for about 60 minutes until the meat is tender, stirring occasionally.
- Add the salt, cream and let it simmer without the lid for 5-6 minutes.
- Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle the paprika on top.