Ingredients
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1 tablespoon Almond Flakestoasted for decoration
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3 tablespoons Vegetable Oil
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1" Cassia Bark (Cinnamon Stick)
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3 Cardamom Pods
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1/2 medium Brown/White Onionsliced fine / approx. 80g per serving
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1 teaspoon Garlic Paste
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1 teaspoon Tomato Paste
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3/4 teaspoon Cumin Powder
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1/2 teaspoon Coriander Powder
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1/4 teaspoon Ground Pepper
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Salt
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3 tablespoons Coconut Milk Powder
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2 tablespoons Ground Almonds
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1 tablespoon Sugar
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thinly sliced Chicken Breastapprox. 250g each
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250 millilitres Water (boiling)
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80ml Single Cream
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1 teaspoon Butter (Salted)
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1 tablespoon Raisins or Saltanas
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1/8 cup Fresh/Chopped Corianderfor decoration only
Directions
Ever wondered how to recreate your favourite Indian restaurant or takeaway pasanda in your ninja speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your ninja speedi
Experience culinary sophistication with my pasanda, a dish that takes inspiration from the regal kitchens of north India. The Pasanda, meaning “favourite” in Urdu, embodies richness and indulgence, promising a dining experience fit for royalty.
In this recipe, succulent chicken slices are luxuriously marinated in a velvety mixture of cream, ground almonds and fragrant spices such as cardamom and cinnamon. This exquisite marinade imparts a tender texture and layers of complex flavours, setting the stage for a truly decadent culinary creation.
The crowning glory of my pasanda is its creamy and mildly spiced sauce. The result is a harmonious fusion of nutty richness and gentle spices that will transport your taste buds to a world of opulence.
Serve my pasanda with saffron-infused basmati rice or alongside warm naan bread to fully appreciate the refined flavours. This dish is an ode to the artistry of Mughlai cuisine, offering a glimpse into the culinary treasures enjoyed by the elite of centuries past.
Prepare to be enchanted by the indulgent charm of my pasanda elegance—a dish that captures the essence of royal kitchens and promises a dining experience that is both sumptuous and unforgettable.
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Steps
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1
Done
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flip the smartswitch to air fry/hob If you want toasted almonds for decoration start by toasting the almonds in the bottom of the pan until they start to go golden and release their fantastic aroma. Transfer to a plate to use for decoration at the end |
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2
Done
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add the oil, cassia bark, cardamom and finely sliced onions and sauté for 7 minutes stirring occasionally to soften |
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3
Done
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add the tomato paste and garlic, stir and sauté for 2 minutes |
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4
Done
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add the cumin, coriander, pepper, turmeric, salt, coconut powder, ground almonds, sugar and around a quarter of the boiling water, stir and sauté for 5 minutes slowly add the remaining boiling water and combine |
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5
Done
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select start/stop to finish cooking pull out the legs on the Cook & Crisp tray, then place the ray in the top position in the pot place the chicken slices on the tray and drizzle over 1 teaspoon of oil pull out the legs on the cook & crisp tray, then place the tray in the top position in the pot |
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6
Done
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close the lid and flip the smartswitch to rapid cooker |
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7
Done
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when the time is up remove the chicken and lift the tray using silicone-tipped tongs add the chicken back into the sauce along with the butter and cream and stir through to combine combine then close the lid |
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8
Done
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flip the SmartSwitch back to AIR FRY/HOB to reduce to a thicker sauce you can open the lid up to allow more water to evaporate sprinkle over the raisins, stir through and serve decorated with the chopped coriander and toasted almond == NOTE== for each additional serving you may need to increase the reduction time by 5 minutes |
