Chicken Pasanda Recipe

Indulging in the vibrant flavors of Mughlai cuisine, Chicken Pasanda is a delightful dish that promises to transport you to the grand kitchens of the Mughal era. This rich and aromatic curry, featuring tender chicken marinated in a symphony of spices, is perfect for a weeknight dinner or a special gathering with loved ones. Paired beautifully with Whole Wheat Palak Naan and Burani Raita, this recipe is not only a feast for the palate but also a celebration of culinary heritage.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

| Servings | 4 |

Cuisine

| Cuisine | Mughlai |

Course

| Course | Lunch/Dinner |

Diet

| Diet | Non-Vegetarian |

Instructions

1. Prepare the Chicken: Start by thoroughly washing and cleaning the chicken breasts to ensure they are free from any impurities. This step is crucial for achieving the best flavor and texture in your dish.

2. Make the Spice Mix: Heat a skillet over low flame and add the whole spices: cumin seeds, black peppercorns, cinnamon stick, cardamom pods, bay leaf, and dry red chillies. Roast these spices for a few minutes until they release their aromatic fragrance, taking care not to burn them. Once roasted, turn off the flame and let them cool. Transfer the cooled spices into a mixer-grinder and grind them into a fine powder. This freshly ground spice mix will form the backbone of your curry’s flavor.

3. Marinate the Chicken: In a large mixing bowl, combine the curd, freshly ground spice mix, and the finely chopped ginger and garlic. Add the cleaned chicken breasts to this mixture, ensuring each piece is generously coated with the spicy yogurt blend. Allow the chicken to marinate for at least 30 minutes; this step is essential as it tenderizes the chicken and infuses it with incredible flavors.

4. Cook the Onions: Heat a heavy-bottomed pan over medium flame and add the sunflower oil. Once the oil is hot, add the sliced onions. Fry the onions until they turn golden brown, which should take about 4-6 minutes. This caramelization process adds depth and sweetness to the dish.

5. Add the Tomatoes and Seasoning: After the onions are perfectly browned, introduce the chopped tomatoes to the pan. Sprinkle in some salt and turmeric powder, then give everything a good toss to combine. Cover the pan and let it cook for a few minutes until the tomatoes become mushy and blend seamlessly into the sauce.

6. Cook the Chicken: Once the tomatoes have softened, add the marinated chicken pieces to the pan. Stir all the ingredients well, ensuring that the chicken is coated with the onion-tomato mixture. Adjust the salt to your taste, cover the pan with a lid, and let it cook for an additional 10 minutes. The chicken will become tender and absorb all the lovely flavors of the spices.

7. Serve: Once the cooking time is complete, check the chicken for doneness. The meat should be tender and fully cooked through. Serve the Chicken Pasanda hot, garnished with fresh herbs if desired, alongside Whole Wheat Palak Naan and Burani Raita. This meal is sure to impress your family and friends with its delightful flavors and rich history.

Pairing Suggestions

• Whole Wheat Palak Naan: This deliciously soft and nutritious naan complements the Chicken Pasanda beautifully, offering a perfect vehicle for the rich curry.
• Burani Raita: A refreshing yogurt-based side dish that helps balance the spices of the Chicken Pasanda, making it an ideal accompaniment.

Enjoy the delightful experience of making and sharing Chicken Pasanda, a true culinary gem that brings together tradition and flavor in every bite!