May 13, 2012

Chicken Pasanda

The next specialty for the day is this easy but mouth watering Chicken Pasanda. It is a creamy mild flavored dish that goes perfectly well with most of the Indian breads and rice. The traditional recipe calls for boneless chicken but I used a regular medium cut boned chicken pieces. Its completely up to you which you want to use. Either ways, it will not affect the over all flavor of this yogurt based dish. This was a popular dish served in the Court of the Moghul Emperors according to Wikepedia, therefore making it a royal treat.

You will need:
Chicken – 1 kg
Onion – 2, finely sliced
Cardamom – 5
Turmeric Powder – 1 tsp
Cinnamon Powder – 1 tsp
Chilli Powder – 1 tsp
Garlic Cloves – 4
Coriander Seeds – ½ tbsp
Tomato Puree – 2 tbsp
Thick Yoghurt beaten – 500 gms
Flaked almonds – 15 gms
Chopped Coriander leaves – for garnish
Salt to taste
Oil or Ghee – 2 tbsp

Heat oil in a large pan and gently fry the onions over low heat.
Meanwhile, blend together cardamom, turmeric, cinnamon, red chilli powder, coriander seeds and the garlic pods.
Add this blended masala to the sautéed onions and sauté further until the raw smells disappears.
Add the chicken pieces and fry in the masala until it is cooked through.
Add the tomato puree and cook for another 1 minute.
Take off the heat, add the beaten curd and stir well to combine everything together.
Garnish with the flaked almonds and coriander leaves.
Serve hot with the Indian Bread of your choice.

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