Chicken Pasanda Recipe l How To Make Chicken Pasanda l YN Food Affair

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.

Cut chicken breast into 1/2 inch thickness and transfer to a bowl.

Add soya sauce, vinegar, fried onion, and baking soda to the chicken and mix well to marinate for 1 hour.

In a kadai, add cooking oil over low to medium heat.

Add ginger garlic paste and green chili paste, cooking for 2 minutes until fragrant.

Stir in coriander powder, cumin powder, Kashmiri mirch powder, garam masala, and salt, cooking for 1 minute.

Add fried onion and cook for another minute.

Add the marinated chicken and cook on high flame for 5 minutes to create a layer on the chicken.

Cover with a lid and cook for 10 minutes on low flame.

Burn charcoal and after 10 minutes, remove the lid and place the silver foil bowl with the burned charcoal on top, adding a few drops of oil.

Cover for 30-40 seconds, then mix the chicken pasanda and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens