70min 2 ppl
Chicken Tikka Pasanda
65 minutes
2 people
Hard
65 min · 11 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 50g
Carbs 16g
Fats 34g
About this dish
Chicken tikka charred to perfection then simmered in a silky almond cream pasanda sauce — the smoky char of the tikka contrasting beautifully against the mild, creamy, sweetly spiced sauce.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated10 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderto serve
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks400 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Full-Fat Coconut Milk50 ml
Dried Goods
- Ground Almonds30 g
- Sultanas1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoasted, to serve
Spices & Seasonings
- Garam Masala0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Smoked Paprika0.5 tsp
- Ground Turmeric0.25 tsp
- Salt0.5 tsp
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
Utensils
- mixing bowl
- foil-lined tray
- grill
- meat thermometer
- large heavy pan
- wooden spoon
- grater
- chef's knife
- cutting board
Method
1
Cut the chicken thighs into 4cm chunks. Mince the garlic and grate the ginger for both the marinade and sauce. Finely dice the onion. Lightly crush the cardamom pods.
Approx. 10 minutes
2
Mix the yogurt, lemon juice, garlic, ginger, 0.75 tsp garam masala, Kashmiri chilli, smoked paprika, turmeric, and salt in a bowl. Add the chicken, coat well, cover, and refrigerate for at least 3 hours.
Approx. 180 minutes
3
Preheat the grill to high. Arrange the marinated chicken on a foil-lined tray and grill for 14–16 minutes, turning halfway, until charred at the edges. Check internal temperature reaches 74°C using a meat thermometer. Set aside.
Approx. 16 minutes
4
Mix the ground almonds with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
5
Melt the ghee in a large heavy pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes until very soft and pale golden. Do not let the onion brown.
Approx. 12 minutes
6
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Add the ground cumin, ground coriander, and 0.25 tsp garam masala. Stir for 1 minute.
Approx. 1 minutes
8
Pour in the almond paste and coconut milk. Simmer for 8 minutes until the sauce thickens.
Approx. 8 minutes
9
Stir in the double cream, sultanas, and sugar. Season with salt.
Approx. 1 minutes
10
Add the grilled chicken and any resting juices. Simmer gently for 5 minutes.
Approx. 5 minutes
11
Remove the whole spices. Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
