Chicken pasanda

                                         

                                   Chicken Pasanda

Chicken pasanda is a very popular Indian dish and is made in different styles. I researched various recipes and made this version which fits to my family's taste and heat level. My creative instinct also played here a significant part ! End result...family verdict was in my favor. They super liked this pasanda.

Ingredients:

1. Boneless skinless chicken breast tenders 4 pieces (you can use any kind of piece).
2. Yogurt half cup (Greek or thick).
3. Onions 2,fried and blended with a little water.
4. Ginger-garlic-green chilli paste 1 tbsp. + 1 tsp. yogurt for marination.
5. tomato 1 large or 2 medium (Made into paste).
6. Cashew and almond 1=1 tsp.(Dry roast on tawa and grind with spices).
7. Roasted coriander powder 1 tsp.
8. Chilli Powder (I used 2 1/2 tsp. chilli powder soaked in little water).
9. Salt.
10. Cilantro leaves for garnishing.
11. Water 1/4 cup for gravy.
12. Ghee or butter (i cooked in butter) .
13. Orange color 1 pinch
14. Green cardamon 2-3,cinnamon stick 1/2 (I grind these with cashew almond).

Procedure:

• Wash and marinate chicken in 1 tsp. yogurt,salt and ginger-garlic-green chilli paste.
• Heat butter or ghee in a vessel and fry sliced onions till pink,don't brown them.
• Keep aside this fried onion till cold,then blend it with a little water to make a smooth paste. 
• Now in the leftover butter,saute onion paste.
• When it starts separating oil add ginger garlic paste and stir.
• Now add marinated chicken and seal it.
• Now add soaked red chilli paste,roasted coriander powder and color, cover the lid. Cook it on low heat till oil starts separating again.
• After 7-8 minutes add thick yogurt and tomato with nut spice mix, cook it for approx. 10 minutes on low flame.
• When masala is all cooked and oil is separate,add water.
•  Give it a boil.Check if chicken is completely done,turn off the heat and sprinkle cilantro leaves and serve with chapati or naan or rice.