Chicken pasanda indian (recipe)
| Chicken pasanda indian (recipe) | |
|---|---|
| Name | Chicken pasanda (indian) |
| Ingredients | Canola oil • Ghee • Onion • Cinnamon sticks • Green cardamom pods • Fresh ginger • Garlic cloves • Turmeric powder • Coriander powder • Chili powder • Yoghurt • Tomato puree • Salt • Skinless chicken breasts • Skinless chicken thighs • Fresh coriander • Water |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 264.1 |
| Fat | 14.2 |
| Protein | 28.9 |
| Carbohydrate | 4.4 |
| Fiber | 0.9 |
| Net carbohydrates | 3.5 |
| Sugar | 1.9 |
| Saturated fat | 1.7 |
| Cholesterol (mg) | 70.9 |
| Sodium | 674 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chicken pasanda indian (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
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- Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
- Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes.
- Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns.
- Add the turmeric, coriander and chili powder and fry gently for a minute.
- Add 1 tablespoon 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).
- When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before.
- Repeat until all the yoghurt is incorporated.
- Add the tomato purv e and stir.
- Stir in hot water - enough to make the mixture very fluid.
- Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
- Add salt to taste.
- 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 blend in a mixi with a little water to make paste.
- Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
- Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
- 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!).
-
Serve, garnished with chopped fresh coriander (cilantro) leaves.
Food tags
Asian, Indian,
Chicken pasanda indian (recipe) details
Time:
Prep Time in Hours and Mins:45M
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Contributors: Prab R. Tumpati, MD
