Chicken Pasanda

Ingredients :
Boneless chicken breasts - 700 gms (  cubed ) ,
Onion - 2 ( coarsely grated it with the grater ),
Hung curd - 4 tbsp ,
Garam masala pwd - 1 tsp,
Small caradamom - 4 ,
Cumin seeds -  1 tsp ,
Big cardamom - 4 ,
Whole black pepper - 10 ,
Cinnamon stick - 1 ,
Bay leaves -1,
Ground almond  paste - 2 tbsp ( micro wave 10 almonds in a small bowl for 30 seconds and then peel the skin and then grind in the grinder  with few tbsp of water ),
Ginger garlic paste - 2 tsp ,
Kashmiri red chilli pwd  - 1tsp ,
Salt - to taste ,
Canola oil - 2 tbsp ,
Light cream - 2 tbsp ,
Coriander leaves chopped - 2 tbsp,
Green chilli - 2 chopped ,

Warm water - 1/2 cup .

Method :
Except for cream ,green chilli , onion , oil and warm water , mix ginger garlic paste ,red chilli pwd ,garam masala pwd ,cumin seeds ,cardamom big and small ,bay leaves ,pepper corn,  cinnamon stick, hung curd ,almond paste and salt  in a bowl and marinate the chicken for few hours in it .

Heat a non stick kadhai and pour 2 tbsp of oil .As oil heats up add the grated onion and stir fry till they are light in colour .

Lower the heat and put the marinated chicken in the kadhai .

Raise the heat and mix with a spatulla .As the chicken is heated put a cover and lower the heat and let it cook for 15 minutes .

Open the cover after 15 minutes ,add cream ,chopped green chilli ,chopped coriander leaves and 1/2 cup of water.Cover again and let it simmer for 30 minutes on low heat .

Open lid and check the seasoning and thickness of the sauce and adjust according. I added 1/2 cup more warm water to my pasanda as the  sauce was very thick .let it boil once then close the gas.

Chicken pasanda is ready .
You can increase  the  quantity of cream  to 1/2 cup if you like it to be more rich and creamy .

Enjoy with hot lachche paratha .
Serves -5