Chicken Pasanda

Method

1. Slice the chicken into thin, flat pieces and marinate them in the yogurt for at least 15 minutes to tenderize and infuse flavor.
2. Grind the almonds into a fine paste using a small blender or mortar and pestle, then set aside.
3. Heat a heavy-bottomed pan over medium-high heat and sear the marinated chicken pieces for 3 to 4 minutes per side until golden brown.
4. Reduce the heat to medium and stir in the almond paste along with the cardamom, cooking for 2 minutes to bloom the spices and combine the flavors.
5. Pour in the heavy cream, stirring gently to create a rich, velvety sauce, and simmer over low heat for 8 to 10 minutes until the sauce thickens and the chicken is fully cooked through.
6. Taste and adjust seasoning as needed before serving the pasanda hot.