Chicken Pasanda Recipe

Serving for - 2-3

Ingredients

Chicken - 500 gm

Onions - 2 (Thinly sliced)

Tomato - 1 (pureed)

Cloves of garlic - 4

Ginger - 1 inch piece

Yogurt - 1/2 cup

Paprika - 1/2 tsp

Oil - 2 tbsp

Salt to taste

Spices to dry roast and grind

Coriander seeds - 2 tbsp

Cumin seeds - 1 tbsp

Dried red chilies - 5

Cinnamon stick - 1 inch

Black peppercorns - 10-12

Cloves - 4

Green cardamom - 4

Bay leaves - 2

Procedure

• Deep fry the onions till nice brown color. 

• Transfer them onto paper towel. Let them cool down completely.

• Dry roast all spices mentioned above and grind them coarsely.

• Cut the chicken into medium sized pieces and wash into warm water. Add yogurt and ground spices powder. Mix well and let the chicken marinate for 1 hour in a refrigerator.

• Make the ginger garlic paste.

• Put the fried onions in a zip lock bag and crush them using rolling pin. Keep it aside.

• Heat oil in a pan. Add ginger garlic paste and pinch of asafoetida. Saute till raw smell goes away.Add pureed tomato and cook till moisture evaporates. Add marinated chicken and mix well.

• Add paprika, 3 cups of water and salt to taste. Mix well and cover the pan. Let the chicken cook for 10-15 minutes. Keep stirring in between.
• Add crushed fried onions and cook for 4-5 minutes. Fried onion will make the gravy thick. Add some water if required to adjust the consistency. Then reduce the heat and allow curry to simmer on low heat for about 5 minutes.
• Serve hot with any Indian flat bread or rice.