Chicken Pasanday is a mild creamy curry originated in the royal kitchens of Mughal kings. The chicken is marinated in yogurt and freshly ground spices, and prepared with a delicious gravy. Serve for dinner along with naans or kulchas.
Cumin powder1 teaspoon
Red Chili Powder1 teaspoon
Cloves6 - 7
Ginger Paste1 teaspoon
Garlic Paste1 teaspoon
Green Chiliesfor garnish
Cut chicken fillets into slices, add them in a bowl and add cream.
In a mixing bowl, add chicken fillets pieces, cumin powder, salt, cardamom pods, red chili powder, cloves, ginger paste and garlic paste.
Stir well. Let it marinate for 25 to 30 minutes.
In a pot, heat butter and oil. Add the marinated chicken and mix well for about 5 minutes.
Cover with a lid, and let simmer for 8-10 minutes.
Garnish with coriander, green chilies, and ginger.
Enjoy! Please give us your feedback in the comments below.