Details: Prep Time = 10 minutes. Cooking Time = 5 – 7 hrs on low Serves=4
Pasanda was a dish I loved as a kid. My Folks would often take me along to Indian restaurants on a thursday night, and this is the dish I progressed to after Tandoori chicken. My love of spice was developed at a very young age, as my folks have been seen regularly on a Thursday night on the balti mile in Birmingham, Since the late 70’s. As a family we still end up there now for birthdays it just cant be beaten.
I served this for the kids and it was a hit with them too. I added chick peas (aka princess beans or dragon eggs). No there not traditional but we all love them.
Traditionally this is served with chopped almonds, we cant do that due to allergy’s but I would recommend it if you can. I served with Pine nuts and sesame seeds toasted.
Over all a great dish for the family, Its not spicy at all and is full of flavor. I will cook this again and again and it will become a family favorite and dairy free of course.
Oh and for the adults I added two chilies on the top so they could be chopped and added to our dish after cooking.
NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.
- 5 Cardamon Pods, Lightly crush them
- 7 black peppercorns.
- 1/2 Cumin seeds. Lightly crushed.
- 2 tsp Garam Masala.
- 1″ of fresh Ginger. Grated or chopped finely.
- 1 tsp Chilli Powder.
- 2 cloves Garlic chopped Finley.
- 200 ml of Yogurt or 4 tbsp (I used Soya Yogurt)
- 2 small onions chopped finely.
- 1 400 g tin chickpeas. rinsed and drained
- 400g chicken breast or thigh. Diced.
- 1/2 a Green Bird eye chilli de-seeded and chopped really fine (don’t leave this out it needs it for freshness and it doesn’t make it hot)
- 2 green bird eye Chilies (Optional) punctured.
- Handful of fresh Coriander (just a guide you can go wrong)
- 50g pine nuts.
- 50g sesame seeds.
Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.
- Pop the Cardamon pods, Black peppercorns, Cumin seeds, Garam masala,Ginger, Chill Powder, Garlic, Yogurt, Onion, Chickpeas, Chicken & Finley chopped chilli into the Slow Cooker – Hot Pot. Season Well and Stir well.
- For those who like a kick add an extra chilli each to the top punctured. For there dish at the end. (optional However this adds freshness even if you dot eat them they give it a fresh taste)
- Turn the slow cooker on to low, cover and leave for 5-7 hrs on low.
- 15 minutes before serving add the fresh coriander.
- Meanwhile dry fry the pine nuts and sesame seeds together with a Little salt in a small pan, until lightly browned.
I serve this with turmeric rice and sprinkle with the Pine nuts and sesame seed mix.
NB: This is posted under Milk/Egg/Tomato/Gluten free.