Chicken Pasanda - Creamy,Nutty Indian Chicken Dish

Chicken Pasanda

Finally we started our Pujo shopping Last Saturday and it was even more enjoyable because the planned full working day at the office was reduced to half.When work got over, we were almost get-set-go for Pujo shopping. But I had promised a treat to the wife and so, had to do my bidding.We were quite sure that Sunday whole day would be another Pujo shopping day, and outside lunch was going to be the part and parcel of it.So, I had promised to prepare something yummy for Saturday evening.Because it was going to be between only the wife and me, so we tried to keep things simple - Egg Biryani and Boneless Chicken Pasanda. The Egg Biryani recipe is going to come up next, but here is the Chicken Pasanda - a mild,lovely,creamy and nutty chicken dish that always leaves you wanting more.The pairing of the Pasanda along with rice always needed something subtle yet tasty in flavour and hence the Egg Biryani.It goes excellently with Nan also.

Serves:2

Preparation Time:25 mins
Cooking Time: 45-50 mins


Ingredients:

• Boneless Chicken:400 gms from the Chicken breast.Cut into 8-10pcs.
• Onion:150 gms.Half made into a paste.Remaining half cut into longitudinally.
• Ginger:One 1 inch piece.Crushed
• Garlic:5-6 cloves.Crushed finely.
• Cashew Nut Paste: 3 tbsp
• Almond Paste: 3 tbsp
• Fresh Cream(Whisked): 4 tbsp
• Yoghurt(Whisked):65-70 gms.
• vegetable Oil: 3 tb sp.
• Butter: 15 gms.To be added at the end.
• Sugar - 1 tsp
• Salt - To taste

Powdered Spices:

• Turmeric Powder:1.5 tsp
• Coriander Powder:2 tsp

Whole Spices:

1. Green Cardamon - 3-4 nos.
2. Cinnamon Stick - One 1 inch pc.
3. Black Pepper - 5-6.Crushed
4. Cloves - 3-4.

Procedure:
Heat the vegetable oil in a pan and wait until it gets hot.
Reduce the heat to low and add the whole spices at the same time.
Once the whole spices start to crackle and sputter and release their aroma, add the crushed ginger and garlic.
Gradually the ginger and garlic will release their smell,and precisely at that point add the sliced onions.Sprinkle the sugar on the onions for faster caramelization.
It will take approximately 5-6 minutes for the onion to turn brown.
Then add the onion paste and boneless chicken pieces.Add the turmeric and coriander powder over the chicken pieces. Sprinkle some salt depending upon the taste and increase the heat to medium.
Stir the entire mixture until the chicken pieces acquire a brownish colour.
Then, gradually oil will start separating from the mixture.
Introduce around 50 ml of water, cashew nut paste and almond paste and continue stirring for 5-6 mins.When the poured water dries up, add some more water and put a lid on the kadai.Let the chicken cook for 25-30 mins, till it becomes tender.
Once the chicken becomes soft and tender, add whisked yoghurt and fresh cream.Stir the mixture for 5-6 mins.Check for the amount of salt, and add more if required.
When the chicken is done, spread butter over the mixture and give a final stir.
Garnish with Coriander Leaves.

Serve with Pulao/Egg Biryani/Naan.