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

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

Italian Dessert - "Pistachio Panna Cotta"

By
image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...
Post a Comment
Read more

Crispy Chicken Popcorn with Cottage Cheese Dip

By
Hello readers,   Today I came with a recipe which I believe you all love to eat like me "Chicken Popcorn with Cottage Cheese Dip".          Popcorn chicken was invented by food technologist "Gene Gagliardi". It was test marketing in United States of America from March 1992,and had been launched Nationwide by September of the year. It has been periodically available in KFC outlets. It was re-introduced in the US in 1998,and again 2001. Ingredients:- 1.Chicken breasts- 500g.( Boneless). 2. Onion powder-1 tsp. 3. Garlic- 4tsp(minced). 4. Dried oregano- 2tsp. 5. Dried thyme leaves- 2tsp. 6. Rosemary- 2tsp. 7. Cumin powder- 2tsp. 8. Lemon juice- 2tbsp. 9. Garam Masala powder- 2tsp. 10. Red Chili flakes- 2tsp. 11. Whole wheat brown bread- 8(slices). 12. Eggs- 2(raw). 13. Milk- 2tbsp. 14. All purpose flour- 1 cup. 15. Salt- To taste. 16. Vegetable oil- As required ( for deep frying). Preparation Method:- Step 1-  First wash chicken thoroughly. Cut into bite s...
Post a Comment
Read more