CHICKEN PASANDA | MURGH PASANDA | PASANDAY | CHICKEN PASANDAY | RAMZAN SPECIAL RECIPE | MURGH PASANDAY

Chicken Pasanda, also known as Murgh Pasanda/Pasanday is a popular Chicken dish served in the court of the Mughal emperors. Its silky texture comes from all the old Indian spices and curd that we use in the marination process and then cooked to perfection. It’s so simple!

Ingredients:

Boneless Chicken Breasts
(cut into thin strips lengthwise) 500 grams
Whisked Curd/Yogurt 200 ml
Cloves 10
Green Cardamom 5
Cinnamon Stick 2 inch
Black Peppercorns 25
Cashew Nut Powder 3 tbsp
Almond Powder 2 tbsp
Poppy Seeds Powder 2 tbsp
White Sesame Seeds (Til) 1/2 tbsp
Cumin seeds 1/2 tsp
Fried Onions 2 large
Milk 1/2 cup
Kashmiri Red Chili Powder 1 tsp
Ginger Shreds 1 tsp
Garlic Shreds 1 tsp
Salt 1 tsp/ As Per Taste
Ghee 3 tbsp + To Cook

Other Ingredients:
Fried Onions 2 medium For Garnish
Mint leaves 10-12 For Garnish

*tbsp-tablespoon; tsp-teaspoon*

How To Marinate:

Step 1: Take yogurt in a large bowl, add fried onion, cloves, green cardamoms, poppy seeds, cumin seeds, ginger-garlic paste, salt, red chili powder, 2 tbsp ghee, and milk and mix well.

Step 2: Add chicken and mix till well combined.

Step 3: (For infusing smoke to get a barbecue flavor) Fire up a small piece of charcoal directly on the gas stove till it starts glowing.

– Place a small bowl in the middle of the marinated chicken pieces.

– Once the charcoal is ready, hold it with a tong & place it in the steel bowl.

– Immediately drop little ghee on the burning charcoal & close the lid immediately and let it rest 12 minutes.

– Discard the charcoal and Set aside to marinate for 1 hours in the refrigerator.

How To Cook:

Step 1: Heat 4 tbsp ghee in a non-stick pan, add the marinated chicken and sauté on medium heat for 3-4 minutes. Reduce the heat to medium, cover & continue to cook for 15 minutes

Step 2: Remove the lid and stir occasionally to avoid sticking or over burning one side. Cover again and cook 20 minutes over medium flame till the chicken is cooked completely.

Step 3: Sprinkle salt as per taste, add slit green chilies, mix well for 5-6 minutes over medium flame.

Step 4: Garnish with fried onions and sprinkle mint leaves, serve hot with roti, naan or rice.
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