Chicken Pasanda | Ramzan Special | Sanjeev Kapoor Khazana

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.

Prepare the marination by combining curd, brown onions, red chili powder, poppy seeds, cloves, green cardamom, ginger garlic paste, cumin seeds, salt, ghee, and milk.

Add the chicken slices to the marination and ensure they are well coated.

Cover and refrigerate the marination for 2 to 3 hours (overnight is ideal).

Heat a pan on the stove and add more ghee once it's hot.

Pour the marinated chicken and all the marinade into the hot pan.

Cover the pan and cook the chicken in its own juices without adding water, stirring occasionally.

Check the chicken after some time; it should be cooked through and the ghee should separate from the gravy.

If desired, remove excess ghee before serving, but note that the flavor lies in it.

Drizzle cream on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens