Chicken pasanda

Chicken pasanda is a rich creamy curry based chicken. Enjoy this mughlai delicacy right from your kitchen. The aroma of spices in marinade is surely gonna make you hungry.

INGREDIENTS

• 4 Cardamom pods
• 6 Black pepper
• 1/2 cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon kasoori methi
• 2 teaspoon garam masala
• 1 teaspoon kashimiri chilli powder
• 1 teaspoon grated fresh ginger
• 1 finely chopped garlic clove
• 3 tablespoon thick curd (hung curd)
• 700 gms boneless chicken
• 5 tablespoon olive oil or refined oil
• 2 finely chopped onions
• 1 pureed tomato
• 1 deseeded and finely chopped green chilly
• 2 tablespoon chopped fresh coriander
• 100 ml fresh cream
• salt to taste

STEPS

1. Mix cardamom, black pepper, cinammon, cumin, kasoori methi, garam masala, chilli powder, ginger, garlic and salt with curd in a bowl. 
2. Add chicken pieces to it and mix well so that the chicken pieces are well coated. Marinate in refrigerator for 2-3 hours.
3. Heat oil in a wok/kadhai and add onions. Cook over low heat till the onions are softened. Add tomato puree and little salt to it. Cook till the mixture leaves oil.
4. Add chicken pieces and marinade and cook over medium flame for 15-20 mins or till the chicken is cooked through.
5. Add fresh cream, coriander and chopped green chilli and cook on low flame for a few minutes. Do not let it boil.
6. Serve it piping hot with naans.