Chicken Pasanda Recipe by shebasrecipes.com

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.

Wash and prepare 1 pound of cut-up chicken.

In a pressure cooker, heat 4-5 tablespoons of olive oil over medium heat.

Add 2 cloves and 2 green cardamom pods to the oil.

Add the cut-up chicken to the pressure cooker.

Stir in 1 teaspoon of ginger garlic paste and fry for a couple of minutes on medium heat.

In a separate frying pan, toast 1 teaspoon of coriander powder and 1/2 teaspoon of chili powder until fragrant.

Add the toasted spices to the chicken in the pressure cooker.

Stir in 1/2 teaspoon of homemade garam masala and 1 teaspoon of salt, coating the chicken well.

Add 2 tablespoons of yogurt to the chicken and stir.

Cook the chicken in yogurt for 5 minutes until tender, adding a little water if necessary.

Crush 2 tablespoons of almonds, 1 teaspoon of poppy seeds, and 3 tablespoons of fried onions in a chopper.

Once the chicken is cooked, add the crushed mixture to the chicken in the pressure cooker.

Cook everything together on low heat without pressure until the dish is dry, ensuring it remains grainy with some oil visible.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens