CHICKEN PASANDA RECIPE - RESTAURANT STYLE | INDIAN 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.

Marinate 500 grams of chicken with bones in a mixture of 1 large onion, 2 tbsp garlic paste, 2 chopped green chilies, 1 tbsp poppy seed paste, 50 grams yogurt, 1 tsp black pepper powder, and 1 tsp salt.

Add 1 tbsp coriander powder, 0.5 tsp turmeric, and 0.5 tsp cumin to the marinated chicken and mix well to ensure all pieces are coated. Marinate for at least 1 hour, or up to 3-4 hours in the fridge for more flavor.

In a large pan, heat 1 tbsp ghee and 3-4 tbsp vegetable oil over medium heat.

Add 1 bay leaf and whole garam masala (black cardamom, green cardamom, cinnamon sticks, cloves) to the oil and fry for 15-20 seconds to release their aroma.

Add 0.5 tsp cumin seeds and 0.25 tsp fenugreek seeds, frying for a few seconds until aromatic.

Add 1 medium chopped onion and salt to taste, frying until the onion is golden brown, about 10 minutes.

Add the marinated chicken to the pan, ensuring all marinade is included, and mix well.

Cover the pan and cook on low flame for 15 minutes.

After 15 minutes, check the chicken; it should have released some water. Increase the heat and add 1 tsp red chili powder for spiciness, cooking for an additional 5-7 minutes until oil starts to float on top of the gravy.

Add 0.5 cup of water to the pan, mixing well and scraping the bottom to incorporate all flavors. Cook for another 15-20 minutes, stirring occasionally to prevent sticking.

Once the chicken is cooked and the gravy has reached the desired consistency, serve hot with steamed rice, roti, or paratha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens