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Chicken pasanda
Chicken pasanda

Anju Bhatia

Nutri-rating

Nutri-rating

Prep Time

4

Hours
Cooking Time

: 25

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 10.8 g
Sat Fat 3.51 g
Salt 550.0 mg
Sugars 1.66 g
  • Other Items
Ingredients
  1. Boneless Chicken Breasts Cut Into Thick Strips 4
  2. Coriander Seeds Roasted 1 tablespoon
  3. Cumin Seeds Roasted 1 teaspoon
  4. Fennel seeds (saunf) roasted 1 teaspoon
  5. Oil 4 tablespoons
  6. Green Cardamoms 4
  7. Cinnamon 1 inch stick
  8. Onion finely chopped 1 medium
  9. Garlic Paste 2 teaspoon
  10. Ginger Paste 1 teaspoon
  11. Tomatoes chopped 2 medium
  12. Turmeric Powder 1/2 teaspoon
  13. Red Chilli Powder 1 teaspoon
  14. Salt to taste
  15. Yogurt 1 cup
  16. Butter 1/4 cup
  17. Cream 1/8 cup
  18. Garam Masala Powder 2 teaspoons
  19. Fresh Coriander Leaves Chopped 2 tablespoons
  20. milk 0.5 cup
  21. cloves 0.5 tsp
  22. 0.5 tsp poppy seed
Steps
  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.
  2. Add chicken and mix well. Refrigerate overnight or for 2-3 hours to marinate.
  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.
  4. Drizzle cream on top and serve hot.
  5. Serve hot garnished with chopped coriander leaves.