Pasanda roughly translates to everybody's favorite. So this chicken pasanda recipe is a lovely one to share with all the family.

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Chicken Pasanda
Recipes
Today let's make a simple and classic recipe called murgh
pasanda. This is one of the favorites of the Mughals and
that's where the name comes from, pasanda.
10 mins 15 mins 25 mins
Main Course Indian 4 People 668 kcal
INGREDIENTS
¼ Ginger (chopped)
5 Garlic Cloves
1 tbsp Desiccated Coconut
1 tbsp White Poppy Seeds
2 tbsp Split Bengal Gram (roasted)
2 tbsp Oil
2 Onions (sliced)
1 tsp Cumin Seeds
1 inch Cinnamon Stick
3 Green Cardamoms
1 Bay Leaf
½ cup Curd
1 tsp Turmeric Powder
1 tsp Red Chili Powder
500 gms Chicken Breasts(escalope)
1 tsp Coriander Seeds
1 tsp Black Peppercorns
Water
1 tsp Salt
PREP TIME COOK TIME TOTAL TIME
COURSE CUISINE SERVINGS CALORIES

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INSTRUCTIONS
1. Grind chopped ginger, garlic, desiccated coconut, white poppy seeds, roasted split Bengal
gram, and add water, and grind it again
2. Heat oil on a high flame in a medium-sized pan, add sliced onions, cumin seeds, cinnamon
stick, green cardamoms, bay leaf
3. Mix it and let onions turn gold-brown
4. Add in whipped curd and the paste which was made earlier
5. Add turmeric powder, red chili powder; mix it and allow it to cook, till the oil starts
separating
6. Add in sliced chicken breasts (escalope), water and salt
7. Crush coriander seeds, black peppercorns together and add it to the pan
8. Mix it and let it cook for 10-12 minutes, till the chicken is cooked
9. Turn off the flame and serve
NOTES
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that’s exactly what we’re going to be doing today.

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Chicken PasandaRecipe
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