Chicken Pasanda Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add the marinated chicken. Cook until the chicken is browned and cooked through.
• STEP 3.In another pan, heat ghee and add onions. Cook until golden brown.
• STEP 4.Add tomatoes, cashew nuts, and spices to the pan. Cook until the tomatoes are soft and the mixture thickens.
• STEP 5.Blend the mixture to a smooth paste and return it to the pan. Add the cooked chicken and simmer for a few minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Marinating the chicken for at least 30 minutes will help to tenderize the meat and infuse it with flavor.
• To make the sauce creamier, you can add a tablespoon of cream or cashew paste.
• Adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

• Leftover Chicken Pasanda can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Chicken Pasanda with steamed rice, pulao, or naan bread for a complete meal.