Chicken Pasanda Recipe

Name: Chicken Pasanda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup roasted cashews; 2 cups plain low-fat yogurt; 1 cup coarsely chopped onion; 1/4 cup fresh lemon juice; 2 tablespoons chopped fresh ginger; 2 jalapeno peppers; 2 1/2 teaspoons ground coriander; 3/4 teaspoon ground cardamom; 3/4 teaspoon ground cinnamon; 1/2 teaspoon black pepper; 1/4 teaspoon ground cloves; 1 teaspoon salt (divided); 24 ounces boneless skinless chicken breast halves (cut into thirds); 2 teaspoons vegetable oil; 1 cup cubed fresh pineapple; 2 tablespoons chopped cashews, roasted; 2 tablespoons chopped fresh cilantro; 24 inches pita bread (each cut into 6 wedges)

Servings: persons

1/2 cup roasted cashews
2 cups plain low-fat yogurt
1 cup coarsely chopped onion
1/4 cup fresh lemon juice
2 tablespoons chopped fresh ginger
2 jalapeno peppers
2 1/2 teaspoons ground coriander
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1 teaspoon salt (divided)
24 ounces boneless skinless chicken breast halves (cut into thirds)
2 teaspoons vegetable oil
1 cup cubed fresh pineapple
2 tablespoons chopped cashews, roasted
2 tablespoons chopped fresh cilantro
24 inches pita bread (each cut into 6 wedges)

1
Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
2
Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
3
Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
4
Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
5
Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
6
Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup roasted cashews, 2 cups plain low-fat yogurt, 1 cup coarsely chopped onion, 1/4 cup fresh lemon juice, and more.

Yes, Chicken Pasanda falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pasanda

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