Chicken Pasinda

by PreethiRajkumar
Chicken Pasanda is an exotic Mughlai dish of boneless chicken pieces packed in creamy almond flavored gravy. The dish was very common in the courts of royal Mughal emperors. The name of the dish is actually derived from the term ‘Pasande’ meaning a favorite. Prime boneless cuts are advocated for preparing Chicken Pasanda. Chicken Pasanda is uniquely prepared with the flavors sinking deep into the flesh. Chicken is rich in protein, low in fat and easily digested. You can explore a step wise illustrated Chicken Pasanda dish here that can be easily prepared at home.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Whole garam masala:
  • Green cardamom(Elakka) - 4 nos
  • Cloves(Grambu) - 4 nos
  • Cinnamon(Karugapatta) - 1" piece
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Whole garam masala:
  • Green cardamom(Elakka) - 4 nos
  • Cloves(Grambu) - 4 nos
  • Cinnamon(Karugapatta) - 1" piece
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Chicken Pasanda, first heat oil in a pan.
  2. Add onions and fry them till golden brown and set aside.
  3. Mix together ginger-garlic paste, chilly powder, coriander powder, shahjeera, garam masala powder, turmeric powder, curd, fried onions and whole green chillies.
  4. Rub the above mixture onto the chicken and marinate for atleast 2 hours.
  5. Heat oil in a kadai or a pan.
  6. Add whole garam masala and few mint leaves and stir for a few seconds.
  7. Add the marinated chicken and fry for five minutes.
  8. Add poppy seeds paste and fry for a minute.
  9. Add water & salt and cover kadai to let chicken cook completely. (approximately 15-18 minutes)
  10. Remove the cover and lower the flame to minimum.
  11. Add cashewnut/almond paste and let it simmer, till oil floats.
  12. Garnish with coriander and mint leaves.
  13. :- Serve Chicken Pasanda hot with parathas or basmati rice.
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