North Indian meat dish- "Chicken Pasanda"

 

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