Indian 45 min

Chicken Pasanda

Name: Chicken Pasanda
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs boneless chicken thighs, thinly sliced and flattened; 3 tablespoons ghee; 1 large onion, thinly sliced; 5 cloves garlic, minced; 1.5-inch ginger, grated; 1/2 cup plain yogurt; 1/4 cup ground almonds; 1 teaspoon garam masala; 1 teaspoon coriander powder; 1/2 teaspoon cardamom powder; 1/4 teaspoon white pepper; 1/2 cup heavy cream; 1 tablespoon rose water; Salt to taste

high-proteingluten-freecomfort-food

Ingredientsfor 2

500

Cal

44g

Protein

12g

Carbs

32g

Fat

12 lbs boneless chicken thighs, thinly sliced and flattened
23 tablespoons ghee
31 large onion, thinly sliced
45 cloves garlic, minced
51.5-inch ginger, grated
61/2 cup plain yogurt
71/4 cup ground almonds
81 teaspoon garam masala
91 teaspoon coriander powder
101/2 teaspoon cardamom powder
111/4 teaspoon white pepper
121/2 cup heavy cream
131 tablespoon rose water
14Salt to taste

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Instructions

1
Marinate chicken in yogurt, garam masala, coriander, cardamom, and salt for 1 hour. Heat ghee and fry onions for 15 minutes until deep golden. Remove half for garnish.
2
Add garlic and ginger to remaining onions. Cook 2 minutes. Add ground almonds and cook 3 minutes until golden. Reduce heat to low. Add marinated chicken and stir. Cover and cook 15 minutes.
3
Add cream and white pepper. Simmer gently for 15 more minutes until chicken is tender and sauce is velvety. Stir in rose water and season with salt. Garnish with reserved fried onions. Serve with naan or basmati rice.