Short Introduction: Chicken Pasanda, also known as Murgh Pasanda/Pasanday is a popular Chicken dish served from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
You can have this dish with Naan or Tandoori Roti or simple with plain white rice, whatever you desire.
Honestly, on a personal note, I want to talk so much about this lip-smacking, delicious recipe that we cooked on this weekend. Chicken Pasanda is one of the easiest and straight-forward recipe one can cook without dropping a sweat on the kitchen counter yet this recipe is so delicious and creamy that it will melt in your mouth. Its silky texture comes from all the old Indian spices and curd that we use in the marination process. This chicken recipe comes from the Mughlai cuisine where the boneless chicken pieces are firstly marinated in thick yogurt and some desi spices and then cooked to perfection. It’s so simple!
Ingredients:
| Items | Quantity |
| Boneless Chicken Breasts (cut into thin strips lengthwise) | 500 grams |
| Whisked Curd/Yogurt | 200 ml |
| Cloves | 10 |
| Green Cardamom | 5 |
| Cinnamon Stick | 2 inch |
| Black Peppercorns | 25 |
| Cashew Nut Powder | 3 tbsp |
| Almond Powder | 2 tbsp |
| Poppy Seeds Powder | 2 tbsp |
| White Sesame Seeds (Til) | 1/2 tbsp |
| Cumin seeds | 1/2 tsp |
| Fried Onions | 2 large |
| Milk | 1/2 cup |
| Kashmiri Red Chili Powder | 1 tsp |
| Ginger Shreds | 1 tsp |
| Garlic Shreds | 1 tsp |
| Salt | 1 tsp/ As Per Taste |
| Ghee | 3 tbsp + To Cook |
| Fried Onions | 2 medium For Garnish |
| Mint leaves | 10-12 For Garnish |
How To Marinate:
Step 1: Take yogurt in a large bowl, add fried onion, cloves, green cardamoms, poppy seeds, cumin seeds, ginger-garlic paste, salt, red chili powder, 2 tbsp ghee, and milk and mix well.
Step 2: Add chicken and mix till well combined.
Step 3: (For infusing smoke to get a barbecue flavor) Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
– Place a small bowl in the middle of the marinated chicken pieces.
– Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
– Immediately drop little ghee on the burning charcoal & close the lid immediately and let it rest 12 minutes.
– Discard the charcoal and Set aside to marinate for 1 hours in the refrigerator.
How To Cook:
Step 1: Heat 4 tbsp ghee in a non-stick pan, add the marinated chicken and sauté on medium heat for 3-4 minutes. Reduce the heat to medium, cover & continue to cook for 15 minutes
Step 2: Remove the lid and stir occasionally to avoid sticking or over burning one side. Cover again and cook 20 minutes over medium flame till the chicken is cooked completely.
Step 3: Sprinkle salt as per taste, add slit green chilies, mix well for 5-6 minutes over medium flame.
Step 4: Garnish with fried onions and sprinkle mint leaves, serve hot with roti, naan or rice.
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