Tuesday, March 22, 2011

Chicken Pasanda

Chicken Pasanda

1 1/2 kg chicken , cut into big cubes
3 onions, sliced
1 tbsp ginger-garlic paste
1 tsp each of garam masal and chilli powder
2 tsp dry coconut, grated 6-8 almonds
1 tsp each of white sesame and poppy seeds
2 tbsp oil
coriander leaves for garnishing
salt to taste


1. Mix the curd, ginger-garlic paste, chilli powder and garam masala & salt
2. Apply this on the chicken pieces and leave to marinate for 25-30 minutes
3. Grind the almonds, poppy seeds and sesame seeds to a paste
4. Heat the oil in a wok and fry the onions along with the grated coconut.
    Cook till the onions turn translucent
5. Add the marinated chicken and the marinade
6. Add 1/2 cup water if desired. Lower the flame, cook till done.
   Garnish with the chopped coriander leaves

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