Recipe - Restaurant Style Chicken Pasanda

If you're craving the rich and aromatic flavors of Indian cuisine, look no further than this exquisite recipe for Restaurant-Style Chicken Pasanda. Pasanda is a popular dish hailing from the Mughlai culinary tradition, known for its creamy texture and harmonious blend of spices. This recipe will guide you through the preparation and cooking process, helping you recreate the authentic taste of a restaurant-quality Chicken Pasanda in the comfort of your own kitchen. So let's get started!

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Ingredients

For the marinade:

500 grams boneless chicken, cut into thin strips
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste

For the sauce:

2 tablespoons ghee (clarified butter) or vegetable oil
2 onions, finely chopped
2 tomatoes, pureed
1/4 cup cashew nuts, soaked in water for 30 minutes
1/4 cup blanched almonds
1 tablespoon poppy seeds, soaked in water for 30 minutes
1 tablespoon melon seeds, soaked in water for 30 minutes
1 teaspoon garam masala
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup heavy cream
Salt to taste
Fresh coriander leaves, for garnish

Method:

Marinating the chicken:

- In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, ground cumin, ground coriander, and salt.
- Add the chicken strips to the marinade and mix well, ensuring each piece is evenly coated.
- Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator. This allows the flavors to infuse into the meat.

Preparing the sauce:

- In a blender, combine the soaked cashew nuts, blanched almonds, poppy seeds, and melon seeds. Blend until you achieve a smooth paste.
- Heat the ghee or vegetable oil in a deep skillet or frying pan over medium heat.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the tomato puree to the pan and cook for a few minutes until the oil separates from the mixture.
- Now, add the prepared nut and seed paste to the pan and stir well.
- Season with garam masala, ground cardamom, ground cinnamon, and salt. Mix everything together, ensuring the spices are well incorporated.
- Cook the sauce for another 5 minutes, allowing the flavors to meld together.

Cooking the Chicken Pasanda:

- Remove the marinated chicken from the refrigerator and add it to the pan with the sauce.
- Stir well to coat the chicken pieces evenly with the sauce.
- Cover the pan and let the chicken cook over low heat for approximately 20-25 minutes or until the chicken is tender and fully cooked, stirring occasionally.
- Once the chicken is cooked, pour in the heavy cream, stirring gently to incorporate it into the sauce.
- Allow the chicken pasanda to simmer for an additional 5 minutes to thicken the sauce.
- Taste and adjust the seasoning if needed.

Serving:
- Transfer the Chicken Pasanda to a serving dish and garnish with fresh coriander leaves.
- Serve this delectable dish hot with steamed rice, naan bread, or roti.