Name: Mughlai special Chicken Pasanda recipe by Reema Veigas at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Ginger- 1- inch; Garlic- 15- pods; Dessicated Coconut- 2- tbsp; Poppy seeds- 1- tbsp; Split bengal gram(roasted)- 2- tbsp; Oil- 2- tbsp; Onions- 2- large; Cumin seeds- 2- tsp; Cinnamon- 1- inch stick; Green cardamom- 3- pods; Bay leaf- 1- leaf; Curd- 500- grms; Turmeric powder- 1- tsp; Red chilli powder- 1- tsp; Chicken breast- 500- grms; Salt- 1- for taste; Coriander seeds- 1- tsp; Black peppercorns- 1- tsp

ABOUT Mughlai special Chicken Pasanda RECIPE

This recipe was served in the time of Mughal emperor. Now it is served in everyone's house, so people feel yourself royal😂😝

Ingredients Serving: 4

Ginger- 1- inch
Garlic- 15- pods
Dessicated Coconut- 2- tbsp
Poppy seeds- 1- tbsp
Split bengal gram(roasted)- 2- tbsp
Oil- 2- tbsp
Onions- 2- large
Cumin seeds- 2- tsp
Cinnamon- 1- inch stick
Green cardamom- 3- pods
Bay leaf- 1- leaf
Curd- 500- grms
Turmeric powder- 1- tsp
Red chilli powder- 1- tsp
Chicken breast- 500- grms
Salt- 1- for taste
Coriander seeds- 1- tsp
Black peppercorns- 1- tsp

Instructions

To make a paste: First you need to grind ginger, garlic, dessicated coconut, white poppy seeds and roasted bengal gram. Then add little water and grind it again. keep aside.
On a kadhai, add oil and heat it. Now add cumin seeds once it crackle add green cardamom, cinnamon stick and bay leaf saute it for few seconds then add finely sliced onions. Mix it and let onions get cooked into golden brown colour (takes 5 min if you are cooking in high flame and please don't burn your onions).
Now add beaten curd (keep the flame low) and paste you made earlier. Saute it well. Add turmeric powder, Red chilli powder, mix it well and let the mixture cook till oil separates out.
Now add washed chicken breast, half cup of water and salt. Give a nice stir. Now you need to crush coriander seeds and pepper corns in a crusher jar/ mortar jar (not finely) and add this to kadhai. Now give a good mix and check if you need salt you can add here. Allow it to boil for about 10-15min or till the chicken is cooked. Now you can serve Mughlai chicken pasanda with naan/ chapati /roti or your favourite paratas.

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