Chicken Pasanday
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.
Ingredients
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- Chicken fillets2
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- Cream1 cup
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- Cumin powder1 teaspoon
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- Saltto taste
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- Cardamom pods2-3
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- Red Chili Powder1 teaspoon
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- Cloves6 - 7
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- Ginger Paste1 teaspoon
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- Garlic Paste1 teaspoon
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- Butter¼ stick
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- Oil½ cup
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- Green Chiliesfor garnish
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- Gingerfor garnish
Preparation
- 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.
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