Pasanda is a popular North Indian dish known for its rich and creamy sauce and tender meat. The name "Pasanda" is derived from the Urdu word "pasande," which means "favorite" or "liked by all." Traditionally, Pasanda is made with either lamb or beef, but you can also use chicken or paneer (Indian cottage cheese) as a substitute. Here's a delicious recipe for Chicken Pasanda:
chicken pasanda
Ingredients:
For the Chicken Marinade:
- >> 500 grams boneless chicken, cut into thin strips or flattened
- >> 1/2 cup thick yogurt
- >> 1 tablespoon ginger-garlic paste
- >> 1 teaspoon red chili powder
- >> 1/2 teaspoon turmeric powder
- >> 1 teaspoon garam masala
- >> 1 tablespoon lemon juice
- >> Salt, to taste
For the Pasanda Sauce:
- >> 2 tablespoons ghee (clarified butter) or vegetable oil
- >> 1 large onion, finely chopped
- >> 2-3 green chilies, slit (adjust to your spice preference)
- >> 1 tablespoon ginger-garlic paste
- >> 1/2 cup tomato puree or 2 large tomatoes, pureed
- >> 1/4 cup cashew nuts, soaked in warm water
- >> 1/4 cup fresh cream
- >> 1 teaspoon cumin powder
- >> 1 teaspoon coriander powder
- >> 1/2 teaspoon turmeric powder
- >> 1 teaspoon garam masala
- >> 1/2 teaspoon dried fenugreek leaves (kasuri methi)
- >> Salt, to taste
- >> Chopped coriander leaves, for garnish
Instructions:
1. In a bowl, combine the chicken strips with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix everything well, ensuring the chicken is evenly coated with the marinade. Cover the bowl and let it marinate for at least 2 hours, preferably in the refrigerator.
2. In a blender, make a smooth paste of soaked cashew nuts by adding a little water. Set aside.
3. Heat ghee or oil in a deep skillet or pan over medium heat. Add chopped onions and green chilies. Sauté until the onions turn golden brown.
4. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add the marinated chicken to the pan and cook until it is lightly browned on all sides.
6. Stir in the tomato puree (or pureed tomatoes) and cook until the oil starts to separate from the masala.
7. Now, add the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for a few more minutes.
8. Pour in the cashew nut paste and fresh cream, stirring to combine everything thoroughly. Reduce the heat to low and let the chicken simmer in the sauce until it becomes tender and fully cooked.
9. Crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle them over the Pasanda sauce. The fenugreek leaves add a unique aroma and flavor to the dish.
10. Check for seasoning and adjust salt and spices if needed.
11. Garnish the Chicken Pasanda with chopped coriander leaves.
Serve the delicious Chicken Pasanda hot with Indian bread like naan, roti, or rice pulao for a delightful meal that will be loved by all!
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