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Home Dish Chicken Pasanda

Chicken Pasanda

Introduce

Chef :

Kumkum Chatterjee

Chicken Pasanda

This is a typical Mughlai cuisine.Normally boneless chicken slices are used to make this recipe.But it can also be done with bite sized curry cut pieces.Normally this recipe gains it's authenticity from the use of aromat spices and curd in marination. Serve pasanda with pulao or any Indian flat bread.

Ingredient

400 gms

chicken

2 tbsp

curd

2 tbsp

tomato puree

1 tsp

jeera/cumin

1 tsp

dhaniya/coriander

7-8

black peppercorns

dry red chilli

cardamoms

cloves

small stick cinnamon

bay leaf

5-6

almonds or cashewnuts

2 tbsp

refined oil

1 tsp

ghee

1 tsp

kashmiri red chilli powder

1/4

th tsp turmeric

1 tbsp

fresh cream

1 tsp

kitchen king masala

1 tbsp

crushed kasoori methi

1 tbsp

chopped coriander

slit green chillies

onions finely chopped

1 tbsp

ginger paste

1 tsp

garlic paste

To taste

salt

1 cup

water

Cooking instructions

* Step 1

Heat a skillet and dry roast all the whole spices and grind it.Add this to the chicken.Add little salt and curd and marinate for an hour.

* Step 2

Heat oil and fry the onion till crispy adding little sugar.Set aside to cool.Dry grind the onion.In the remaining oil lightly fry the marinated chicken.Add the marinated masala,ginger garlic paste,tomato puree,almond paste,red chilli powder,turmeric and salt to taste and toss till oil leaves sides.

* Step 3

Add water for chicken to cook properly in low flame and gravy should be thick.Now add crushed kasoori methi,fried and crushed onion,fresh cream,1 tsp ghee.Garnish with chopped coriander,slit green chillies and few chopped almonds or cashews.

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