chicken pasanda recipe | how to make chicken pasanda recipe | tasty and easy 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.

Finely chop 3 medium-sized onions.

In a bowl, add chicken and marinate with 1.5 teaspoons ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and let it sit for 10-15 minutes.

In a kadhai, add cashews and roast until lightly colored, then remove to a plate.

Add grated coconut to the kadhai and roast until lightly browned, then remove to a plate.

Once the roasted ingredients cool, add them to a grinder without water and grind until fine.

Add yogurt to the ground mixture and blend until smooth, then set aside.

In the kadhai, heat 1 cup of oil until hot. Add the chopped onions and fry until they turn red.

Remove some fried onions to a plate, leaving some in the kadhai.

Add the reserved ginger-garlic paste to the kadhai and cook until the raw smell disappears.

Add the ground spice and yogurt mixture to the kadhai and mix well, adding a little water to clean the grinder jar.

Cook on medium to high flame until the oil starts to separate from the mixture.

Add the marinated chicken to the kadhai and mix well.

Add half a glass of water to the chicken mixture and mix again.

Cover and cook on medium flame for 10-15 minutes, stirring occasionally.

Check if the chicken is cooked; if not, cover and cook for another 5-7 minutes.

Once the chicken is cooked, add the juice of one lemon and some chopped cilantro and mint.

Add the reserved fried onions to the chicken mixture and mix well.

If you want a thinner gravy, add more water; otherwise, keep it thick.

Cover and cook for an additional 2-3 minutes on medium flame.

Serve hot with rice or roti.

Cooking Techniques

Equipment Needed

Spice Level:

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