Passanda Chicken - original
For the marinade
4 tbsp natural yoghurt
1 tsp chilli powder
30g ground almonds
½ tsp salt
1 green chilli chopped
1 tsp cumin powder
2 cloves garlic chopped
1 tsp coriander powder
½ inch ginger finely chopped
For the main
500g marinated chicken
250ml cream
½ tsp garam masala
250g chopped onion
200ml water
2 tbsp oil
Ingredients
Method
Marinade
Take a large bowl and put the chopped chicken, yoghurt, ground almonds, chilli, garlic, ginger, chilli powder, coriander powder, cumin powder and salt in it. Now mix the ingredients thoroughly.
Leave in a cool place for 2 hours or overnight.
Main
Heat oil in pan over medium flame and stir fry the onion until light brown.
Add the marinated chicken and cream then fry until browned.
Add water, stir thoroughly and bring to boil.
Turn heat down and cover.
Simmer for about 30-35 minutes on medium-low heat or until the meat is tender.
Add the garam masala and continue cooking for 5 minutes.