Pasanda - Chicken Pasanda


Hi, now lets come and discuss some more preparations that will help us to understand the indian cuisine.
My comming post would be focused on different types of preparations...

Pasanda
Excerpts from the Book - Simplifying Indian Cuisine - Shakesh Singh/Aman Publication
The word Pasanda is a variation of the Hindi word "pasand," that means "the favorite one,”It is traditionally made with thinly sliced and marinated lamb fillets. It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title. Today pasanda is usually quite mild and contains ground almonds, cardamon pods, puréed tomatoes and cream.

Chicken Pasanda

This could be described as a "Royal" dish. It is spicy, but not hot, rich and creamy.

Ingredients

Chicken breasts 800 gm

Vegetable oil/Ghee 100 gm

Onion - finely chopped 100gm

Cinnamon 2 inch

Green cardamon 2

Ginger garlic paste 1 tbsp

Turmeric powder 1 tsp

Coriander powder 2 tsp

Red chilli powder 1 tsp

Curd 50 gm

Salt to taste

Tomato Puree 2 tbsp

Almonds flaked 2 tbsp

Chopped fresh coriander leaf to garnish

Preparation

Clean and cut the chicken brests, Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white

Heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and set aside to cool. When cool, crush them up with your fingers into smallish pieces.

Cooking

Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes .Add the cinnamon stick and cardamons, stir a little then turn the heat down to low.

Add the ginger and garlic paste, stir and cook for another 10 minutes on low heat stirring now and to make sure nothing browns or burns.

Add the turmeric, coriander and chilli powder and fry gently for a minute

Add curd, stir Now add the tomato purée and stir in. The colour of the dish should be a rich orangy yellow .Stir in some hot water - enough to make the gravy.

Bring to the boil and simmer, stirring occasionally. Add salt to taste

Add the chicken and almonds to the sauce and simmer gently for another 20-30 minutes or until the chicken is cooked.

Dishing Technique

Portion it in a shallow, sprinkle some green coriander and serve with your choice of Indian bread.



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