Chicken Pasanda is a signature dish of the Mughal legacy; ‘pasanda’ means favourite in Urdu, referring to the prime cuts of the meat. High on aromatic spices and dry fruits, it is also an easy and delicious non-vegetarian main course. Try it if you want to divert from the usual chicken routine and want to go royal for a day! Trust me, you would end up feeling like a king/queen! 😉
Here, the chicken is seeped with rich spices and yogurt and served with cream for that melt-in-the-mouth texture! So check it out for yourself!
600g chicken, medium cut and washed
1 cup yogurt
1/2 tsp cumin seeds
4 green cardamom pods
1/2 tsp black peppercorns
2 tsp garam masala powder
1 small cinnamon stick
1 tbsp ground almonds
1 tsp crushed garlic
1 tsp grated ginger
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp salt
4 tbsp oil + 1 tbsp ghee
3 medium onions, diced
1 cup chopped coriander
1/2 cup whipped cream
10 roasted almonds, sliced for garnishing
Step 1: Mix the yogurt, cumin seeds, green cardamoms, black peppercorns, garam masala powder, cinnamon, ground almonds, garlic, ginger, red chilli powder, turmeric powder, coriander powder and salt in a large bowl. Add the chicken and mix well. Marinate for about 2 hours.
Step 2: Heat oil and ghee in a wok/large pan. Add the onions and sauté till golden brown.
Step 3: Add the marinated chicken and stir on high flame for 2 minutes. Cover and lower the flame and let it cook for about 10 minutes.
Step 4: Stir the chicken and check seasoning. Simmer, stir and cook till the chicken is done.
Step 5: Add the chopped coriander and whipped cream and give is one final stir.
Step 6: Garnish with chopped coriander, roasted almonds and a dollop of cream. Serve hot with parathas or boiled rice!