Chicken pasanda

serves 4
ingredients
4 green cardamom pods
6 black peppercorns
1⁄2 cinnamon stick
1⁄2 teaspoon cumin seeds
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon grated fresh root ginger
1 garlic clove, finely chopped
4 tablespoons Greek-style yogurt
pinch of salt
700g/11⁄2lb skinless chicken breast
fillets, diced
5 tablespoons groundnut oil
2 onions, finely chopped
3 fresh green chillies, seeded
and chopped
2 tablespoons chopped fresh
coriander leaves
125ml/4fl oz single cream
• Put the cardamom pods in a dish with the peppercorns, cinnamon,
cumin, garam masala, chilli powder, ginger, garlic, yogurt and salt. Add
the chicken and stir well to coat. Cover and leave to marinate in the
refrigerator for 2 hours.
• Heat the oil in a wok. Add the onions and cook over a low heat, stirring
occasionally, for 5 minutes, then add the chicken and marinade, and
cook over a medium heat, stirring, for 15 minutes.
• Stir in the chillies and coriander, and pour in the cream. Heat through
but do not allow to boil. Serve immediately.