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Today i made chicken pasanda which is very popular in North India.Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same.The process is simple marinating chicken with curd,chili and garam masala over night and cooking with tomato puree,ginger garlic paste and fried onions.We had it with ghee rice and it gone delicious.
Chicken-1kg(medium size pieces)
Garam masala pwd-1tsp
Ginger garlic paste-1tsp
Chopped coriander leaves
Salt to taste
Take a bowl,add cleaned and cut chicken pieces,add vinegar and mix well.Keep aside for 10mints.
In the same bowl,add curd,chili,paprika and garam masala pwd.Mix well and marinate it overnight in fridge.
Remove the marinated mixture from fridge just 5mints before cooking.
Heat a nonstick pan with oil,add ginger garlic paste and fry till it changes its colour.Add tomato puree and fry on medium flame till it separates from oil.
Now add the marinated chicken mixture and mix well so that it nicely mixed with the tomato puree.cook with closed lid for 5mints.
If required add water.Add fried onions and mix well so that the chicken pieces are nicely coated with the mixture.
Cook with closed lid on medium till the chicken pieces are nicely coated with the mixture.Stir occasionally in order to prevent burning at the bottom.
Once the chicken pieces are cooked and nicely coated add chopped coriander leaves and remove from the hob.
Transfer into the serving bowl and enjoy the tasty chicken pasanda with ghee rice/rotis.
“Food palette Series”