Chicken Pasinda

Mughlai chicken dish flavoured with nuts and spices

Chicken Pasinda | Pachakam

Chicken Pasinda

Mughlai chicken dish flavoured with nuts and spices

Category : Non-Vegetarian, Chicken

By Preethi Rajkumar

Published On: 13 Apr 2004

Rating: 0
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30 Minutes
Served : 4
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Step 1

Heat oil in a pan.

Step 2

Add onions and fry them till golden brown and set aside.

Step 3

Mix together ginger-garlic paste, chilly powder, coriander powder, shahjeera, garam masala powder, turmeric powder, curd, fried onions and whole green chillies.

Step 4

Rub the above mixture onto the chicken and marinate for atleast 2 hours.

Step 5

Heat oil in a kadai or a pan.

Step 6

Add whole garam masala and few mint leaves and stir for a few seconds.

Step 7

Add the marinated chicken and fry for five minutes.

Step 8

Add poppy seeds paste and fry for a minute.

Step 9

Add water & salt and cover kadai to let chicken cook completely. (approximately 15-18 minutes)

Step 10

Remove the cover and lower the flame to minimum.

Step 11

Add cashewnut/almond paste and let it simmer, till oil floats.

Step 12

Garnish with coriander and mint leaves.

Step 13

:- Serve hot with parathas or basmati rice.

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