Learn how to make Special Mughlai Cuisine 'Chicken Pasanda' with our chef Varun Inamdar.<br /><br />Chicken Pasanda, also known as Pasanda, Murgh Pasanda, Pasanday is a popular Chicken dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. You can have it with Naan or Tandoori Roti<br /><br />Ingredients For Paste:<br />(Serves 4)<br />- 1/4 Ginger(chopped)<br />- 1/4 cup Garlic<br />- 1 tbsp Dessicated Coconut <br />- 1 tbsp White Poppy Seeds <br />- 2 tbsp Split Bengal Gram(roasted)<br />- Water<br /><br />Ingredients For Chicken Pasanda:<br />- 2 tbsp Oil<br />- 2 Onions(sliced)<br />- 1 tsp Cumin Seeds <br />- 1 inch Cinnamon Stick<br />- 2-3 Green Cardamoms<br />- 1 Bay Leaf<br />- 1/2 cup Curd<br />- Paste <br />- 1 tsp Turmeric Powder<br />- 1 tsp Red Chilli Powder<br />- 500 gms Chicken Breasts(escalope)<br />- Water <br />- Salt<br />- 1 tsp Coriander Seeds<br />- 1 tsp Black Peppercorns<br /><br />Method:<br />1. Grind chopped ginger, garlic, dessicated coconut, white poppy seeds, roasted split bengal gram, and add water, and grind it again <br />2. Heat oil on a high flame in a medium-sized pan, add sliced onions, cumin seeds, cinnamon stick, green cardamoms, bay leaf <br />3. Mix it and let onions turn gold-brown in color<br />4. Now, add in whipped curd and the paste which was made earlier<br />5. Add turmeric powder, red chilli powder; mix it and allow it to cook, till the oil starts separating<br />6. Now add in chicken breasts(escalope), water and salt <br />7. Crush coriander seeds, black peppercorns together and add it to the pan<br />8. Mix it and let it cook for 10-12 minutes, till the chicken is cooked <br />9. Now, turn off the flame and serve it
