Chicken Pasanda || Chicken Recipe || How to make Chicken Pasanda

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.

Marinate 500 grams of chicken with 1/4 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon ginger-garlic paste, and 2 tablespoons red chili powder. Mix well and let it sit for 20 to 30 minutes.

Heat a kadhai (wok) and add 143 grams of finely chopped coconut. Roast until brown spots appear on the coconut.

Add 10 cashews and 3 tablespoons of poppy seeds to the kadhai and sauté on low flame for 1 minute.

Add 4 tablespoons of oil to the kadhai and heat until hot.

Fry 1 sliced onion in the hot oil until golden brown. Once fried, remove half of the onion and set aside.

In the remaining onion, add 1 teaspoon ginger-garlic paste and some whole spices (cinnamon and cardamom) and sauté for about 4 minutes until fragrant.

Add the marinated chicken to the kadhai and sauté on high flame for 5 minutes.

Mix in the roasted coconut and cashew paste until the oil starts to separate from the mixture.

Add 1 glass of water and the fried onions that were set aside earlier. Cover and cook on medium flame for 8 to 10 minutes.

Check if the chicken is cooked through after 8 to 10 minutes.

Add 1/4 teaspoon garam masala, 10-12 mint leaves, and mix well. Cover and cook on low flame for an additional 5 to 6 minutes.

Check the consistency; the oil should be separated and the gravy thickened. Chicken Pasanda is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens