Chicken Pasanday

Ingredients
Marinade
100ml of Greek yogurt
2 tsp spice mix
1 small onion, peeled and blended into a paste
1 tsp garlic puree
1 tsp ginger puree
1 tbsp oil
3 tbsp water
2 Chicken breasts cut into large cubes
Method
Combine all ingredients and mix well, then add the Chicken. I put all this into a freezer bag, mix well together, seal the bag and pop in the fridge for 2 days.

Main Recipe
1 tbsp butter or ghee
3 tbsp oil

Whole Spices
2 green cardamom pods cracked
4 cloves
1 x 2 inch piece of cassia bark

Mixed Spices
1 tsp spice mix
1 tsp curry powder
¼ tsp Kashmiri Mirch
½ tsp Methi leaves (grind finely between your fingers)

1 tbsp ground Cashews
1 tbsp ground Almonds
3 tbsp coconut milk powder
150ml double cream
2 tbsp sugar
1 tsp tomato puree
Salt to taste
A handful of sultanas
A handful of toasted Almond flakes
200ml of base sauce
A bunch of freshly chopped coriander
Method
Remove the chicken from the marinade and scrape off as much as you can, leaving the marinade in a bowl.
Mix the coconut powder, sugar and cream together in a jug, add some milk if it becomes a little thick.
Heat a pan to a relatively high heat, add a little oil, then add the chicken and seal. Remove the chicken from the pan and set to one side.
Reduce the heat to low and add the butter and the oil to the pan and the whole spices, cook for around 2 minutes until you can smell the aroma coming from the whole spices, add the mixed spices, stir into the oil and cook for about a minute, then add the ground nuts and mix into a paste. Keep stirring so not to let it burn.
Stir in the tomato puree and 100ml of the base sauce and put the heat up to medium. Let the base sauce cook a little then add the other 100ml of base.
Cook for about a minute, then add the remaining marinade that was kept aside, plus the coconut and cream mixture, and stir in. This should now provide a wonderful creamy nutty sauce.
Add the sealed chicken and cook through for about 8-10 minutes or until the chicken is cooked. Season with salt to taste. Add the sultanas.
Remove the cassia bark.
Serve the Pasanda and sprinkle some freshly toasted almond flakes on top followed by some freshly chopped coriander.