Chicken Pasanda

Ingredients

• For the marinade:
• 900g boneless, skinless chicken thighs
• 150g full-fat Greek yoghurt
• 1 tbsp ginger and garlic paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp vegetable oil
• For the sauce
• 3 medium onions (approximately 450g), finely sliced
• 3 tbsp ghee
• 1 tbsp vegetable oil
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 3 cloves
• 1 bay leaf
• 1 tbsp ginger and garlic paste
• 1½ tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp Kashmiri chilli powder (or sweet paprika)
• 75g ground almonds
• 200ml chicken stock
• Keep aside for finishing later:
• 150ml double cream
• 100g full-fat Greek yoghurt
• 1 tsp garam masala

Method

1. Cut 900g boneless chicken thighs into generous bite-sized pieces.
2. Mix 150g Greek yoghurt, 1 tbsp ginger and garlic paste, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp turmeric, ½ tsp garam masala, 1 tbsp lemon juice, 1 tsp salt and 1 tbsp vegetable oil.
3. Coat the chicken thoroughly in the marinade, cover and refrigerate for at least 4 hours, preferably overnight.
4. Heat 3 tbsp ghee and 1 tbsp vegetable oil in a large, heavy-bottomed saucepan over medium heat.
5. Add 4 lightly crushed green cardamom pods, 1 cinnamon stick, 3 cloves and 1 bay leaf, and fry gently for 60 seconds.
6. Add 3 finely sliced medium onions (approximately 450g) and a pinch of salt.
7. Cook over medium-low heat for 25 to 35 minutes, stirring regularly, until the onions are deeply golden and caramelised.
8. Add 1 tbsp ginger and garlic paste and fry for 2 minutes.
9. Add 1½ tsp ground coriander, 1 tsp ground cumin, ½ tsp turmeric and ½ tsp Kashmiri chilli powder or sweet paprika.
10. Fry the spices for 1 minute, adding a splash of water if necessary to prevent burning.
11. Stir in 75g ground almonds until thoroughly combined.
12. Add 200ml chicken stock, scraping any caramelised residue from the bottom of the pan.
13. Simmer gently for 10 minutes, adding a little extra water if the mixture becomes too thick.
14. Remove the cinnamon stick, cardamom pods, cloves and bay leaf.
15. Allow to cool slightly, then blend the sauce until completely smooth and silky.
16. Preheat the oven grill to high, approximately 240°C if temperature-controlled.
17. Arrange the marinated chicken pieces on a lightly oiled wire rack above a baking tray.
18. Grill for approximately 12 to 18 minutes, turning halfway through, until lightly charred and the internal temperature reaches at least 74°C.
19. Return the blended sauce to a saucepan over low heat.
20. Stir in 150ml double cream until fully incorporated.
21. Mix 100g Greek yoghurt with a few tablespoons of warm sauce in a separate bowl, then gradually stir it into the saucepan.
22. Add 1 tsp garam masala, 1 tsp crushed dried fenugreek leaves (kasuri methi) and 1 tbsp butter.
23. Stir gently until the butter melts and the sauce is smooth, avoiding boiling.
24. Add the grilled chicken pieces and stir until evenly coated.
25. Simmer gently for approximately 5 minutes to bring the flavours together.
26. Adjust the consistency with a little hot chicken stock or water if necessary.