Chicken Pasanday Recipe | Chicken Pasanda | Authentic Chicken Pasanda Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is dairy-free and adds a unique flavor.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and flavor.

cashews

🥗Healthier: tofu

💰Cheaper: peanuts

Tofu can mimic creaminess while peanuts are more affordable.

Start by cutting 400 grams of chicken into pieces.

Finely chop 2 large onions and fry them until golden brown.

Crush the fried onions by hand or blend them in a mixer without adding water.

In a mixing bowl, whisk 1 cup of yogurt until smooth with no lumps.

Prepare the spice mix: grind 3-4 dried red chilies, 2 teaspoons coriander powder, 1 teaspoon cumin, 1 large cardamom, 2-3 small cardamoms, and 5-6 cloves into a fine powder.

Add the ground spices to the yogurt along with the crushed onions and 1 tablespoon of ginger-garlic paste.

Mix well to combine all ingredients.

Add 167 almonds, 2 teaspoons dried coconut, and 2 teaspoons poppy seeds (or 6-7 cashews) to the mixture and blend into a fine paste.

Coat the chicken pieces with the prepared spice paste and mix well to ensure even coating.

Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour (or minimum 30-40 minutes if short on time).

After marination, heat 1/2 cup of ghee or oil in a pan until hot.

Add the marinated chicken pieces to the hot oil and sauté for 3-4 minutes until browned.

Pour in 1 to 1.5 cups of water and mix well.

Check seasoning and adjust salt and spice levels as needed.

Cover the pan and cook on low flame until the chicken is fully cooked and tender, about 15 minutes.

After 15 minutes, check the chicken for doneness; it should be soft and well-cooked.

Turn off the heat and add finely chopped cilantro, mixing it in.

Garnish with green chilies and lemon before serving with hot roti or paratha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens