Punjabi Chicken Pasanda in Cashew Cream
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 650 g chicken breast fillets, sliced
- 100 g natural yoghurt
- 50 g cashew nuts
- 100 ml double cream
- 1 onion, finely chopped
- 3 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground coriander
- 1 tsp garam masala
- 4 green cardamom pods
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 474 kcal
- Protein
- 42.3 g
- Carbohydrate
- 10.5 g
- of which sugars
- 5.6 g
- Fat
- 29.2 g
- of which saturates
- 10.4 g
- Fibre
- 1.5 g
- Salt
- 0.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts in 100ml hot water for 15 minutes, then blend to a smooth paste.
- 2
Heat the vegetable oil in a pan and fry the green cardamom pods for 30 seconds, then add the chopped onion and cook for 7 minutes until soft.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground coriander and garam masala.
- 4
Add the sliced chicken breast and cook over medium heat for 5 minutes, turning, until lightly coloured on all sides.
- 5
Stir in the cashew paste and natural yoghurt, then simmer gently for 12 minutes until the chicken is cooked through with no pink remaining.
- 6
Stir in the double cream, warm through for 2 minutes without boiling hard, and serve with rice or warm bread.
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