Learn how to make Special Mughlai Cuisine 'Chicken Pasanda' with our chef Varun Inamdar.

Chicken Pasanda, also known as Pasanda, Murgh Pasanda, Pasanday is a popular Chicken dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. You can have it with Naan or Tandoori Roti

Ingredients For Paste:
(Serves 4)
- 1/4 Ginger(chopped)
- 1/4 cup Garlic
- 1 tbsp Dessicated Coconut
- 1 tbsp White Poppy Seeds
- 2 tbsp Split Bengal Gram(roasted)
- Water

Ingredients For Chicken Pasanda:
- 2 tbsp Oil
- 2 Onions(sliced)
- 1 tsp Cumin Seeds
- 1 inch Cinnamon Stick
- 2-3 Green Cardamoms
- 1 Bay Leaf
- 1/2 cup Curd
- Paste
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 500 gms Chicken Breasts(escalope)
- Water
- Salt
- 1 tsp Coriander Seeds
- 1 tsp Black Peppercorns

Method:
1. Grind chopped ginger, garlic, dessicated 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 in color
4. Now, add in whipped curd and the paste which was made earlier
5. Add turmeric powder, red chilli powder; mix it and allow it to cook, till the oil starts separating
6. Now add in 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. Now, turn off the flame and serve it