Skip to main content

North Indian meat dish- "Chicken Pasanda"

By

 


Hello readers,

     Hope you all are good and doing well! Today I am going to share a very famous delicacy with you" chicken Pasanda",this is a very popular North Indian meat dish, derived from a meal served in the court of Mughal Emperor's. The word is a variation on the 'Urdu' word "Pasande"meaning "Favorite",which refers to the prime cut of meat traditionally used within.

       The dish was first prepared and served in the imperial court of " Shahjahan", in the days of the Mughal Empire. As time went by, the descendants of royal cooks started serving the dish in "Chandani Chowk", a famous shopping district in old Delhi and the dish gained much more popularity. Today " Pasanda" ranks best curries in the country. Hope you like the story behind this popular delicacy! 

Ingredients:-

For marination:-

1. Chicken breasts-750g.

2. Yogurt-3/4cup.

3. Garlic- 6 cloves ( finely chopped).

4. Ginger- 1-1/2 inch( finely chopped).

For Spice Mix:-

1. Coriander seeds- 1-1/2 tsp.

2. Cumin seeds- 1-1/2 tsp.

3. Whole Black pepper corns- 1-1/2 tsp.

4. Cinnamon sticks- 1-1/2 inch stick.

5. Green cardamom-2 pods.

6. Dry red chilies- 3( whole).

7. Cloves- 4-5(whole).

8. Bay leaves-2( whole).

For Gravy:-

1. Vegetable oil- 3tsp.

2. Ghee( clarified butter)-  2 tbsp.

3. Onion- 3 medium size (sliced).

4. Tomatoes- 3( chopped).

5. Red chili powder- 3 tbsp.

6. Turmaric Powder- 2 tsp.

7. Salt- To taste.

For Garnishing:-

Almonds- 7-8 ( blanched & peeled).

Preparation Method:-

Step 1- First cut the chicken pieces in chunks, now Clean and wash thoroughly and transfer into a kitchen towel to remove excess water from the chicken, transfer into a large bowl.

For Spice Mix:-

Step 1- Place a large skillet on a medium low flame and add whole spices mentioned above( coriander seeds, Cumin seeds,dry red chilies, whole black pepper corns, green cardamom, cinnemon sticks, cloves, bay leaves) now dry roast them for few minutes until the spices are well roasted and arometic.

Step 2- Turn off the flame and allow spices to cool, once spices will cool down transfer them into a mixer grinder and grind them until getting a fine powder. Transfer into a bowl cover the bowl with lid and set aside.

Marination:-

Step 1- Take the chicken bowl add yogurt, freshly ground spices, chopped ginger, chopped garlic and mix all spices well with chicken, let the marinated chicken rest for 30 -40 minutes.

Step 2- After 30-40 minutes, place a heavy bottom pan on medium flame add oil ,ghee( clarified butter) combine well once it will start heating add onion slices and fry till golden brown.

Step 3- Once onion will became golden brown add chopped tomatoes, salt, chili powder, turmeric powder and mix well until tomatoes became soften and mushy.

Step 4- Now add marinated chicken pieces and stir well so that chicken could combine well with all spices, adjust salt according to taste and cover the pan with a lid cook for 20-25 minutes or until chicken became tender.

Step 5- Garnish chicken Pasanda with almonds and serve hot with Naan & raita.

image credit: source

Labels:

Comments

Post a Comment

Last week's top

Kashmiri Special Mutton Recipe - Aab Gosht (Lamb cooked in milk)

By
  image credit Hello readers,        Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...
Post a Comment
Read more

Amritsari Chole Murg Masala

By
  Hello readers,     Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊 Ingredients:- 1. Chicken -750g. 2. White chickpeas-250g. 3. Onion- 5medium(finely chopped). 4. Garlic paste- 2-1/2tsp. 5. Ginger paste- 2-1/2tsp. 6. Tomato puree- 1cup. 7. Green chilies- 2(chopped). 8. Red chili powder-2 tsp. 9. Cumin powder- 1tbsp. 10. Pomegranate seeds-1tbsp. 11. Kashmir red chili p...
Post a Comment
Read more

Chingri Macher Malai Curry (Lobster Curry in Coconut Milk)

By
image credit Hello readers,       Today I'm going to share with you a famous delicacy of Bengal"Chingri Macher Malai Curry"(Lobster with cream) this is mainly a prawn recipe, very often made in Bengali kitchen. Would you like to know how this dish reach in Bengal? Let me tell you! Some people believe that this a Malaysian influence dish 'Malai' is actually 'Malay', and bought by Malaysian sailors to the 'Bay of Bengal'. Ingredients: 1. Lobster -8 medium size (with the skin over the heads and tails being intact). 2. Mustard oil- 2 tbs. 3. Ghee(clarified butter)- 2 tbs. 4. Cashew paste-2 tsp. 5. Raisin paste-2 tsp. 6. Coconut milk- 1 cup. 7. Fresh cream-3 tbs. Spices: 1. Onion-2 cups (very finely chopped). 2. Garlic paste-1 tsp. 3. Ginger paste-2 tsp. 4. Black mustard seeds paste-3 tsp. 5.Whole cinnamon (cassia bark)-2(one-inch size). 6.Whole green cardamom-5 to 7. 7. Bay leaves-2 8. Cloves-3-4 9. Red chili powder-1 tsp....
Post a Comment
Read more