How to make Chicken Pasanda - Boneless chicken dish bursting with flavour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट),
Cuisine : Indian
Course : Main Course Chicken
Chicken Pasanda Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chicken Pasanda checkout Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken, Chicken in Tamarind Sauce with Jasmine Rice . You can also find more Main Course Chicken recipes like Greek Style Yogurt Chicken, Seekh kabab Masala, Koyla Chicken, One Pot Creamy Mushroom Chicken.
Prep Time : 3.30-4 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Pasanda Recipe
Boneless chicken breasts cut into thick strips 4
Coriander seeds roasted 1 tablespoon
Cumin seeds roasted 1 teaspoon
Fennel seeds (saunf) roasted 1 teaspoon
Oil 4 tablespoons
Green cardamoms 4
Cinnamon 1 inch stick
Onion finely chopped 1 medium
Garlic paste 2 teaspoon
Ginger paste 1 teaspoon
Green chillies slit 2-3
Tomatoes chopped 2 medium
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Yogurt 1 cup
Butter 1/4 cup
Cream 1/8 cup
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Combine yogurt, browned onions, red chilli powder, poppy seeds, cloves, cardamoms, ginger-garlic paste, cumin seeds, salt and ½ cup ghee in a bowl and mix well. Add milk and mix well.
Step 2
Add chicken and mix well. Refrigerate overnight or for 2-3 hours to marinate.
Step 3
Heat remaining ghee in a non-stick pan. Add chicken along with the marinade and stir well. Cover and simmer for 15-20 minutes.
Step 4
Drizzle cream on top and serve hot.
Step 5
Serve hot garnished with chopped coriander leaves.
