[Seventies'Neil]

http://www.gourmetin...=13&image_id=59

Title :: Chicken Pasanda
Author :: Seventies'Neil
Category :: Non Veg
Ingredients ::

• 1cup yogurt.
  
• half t-spoon cumin seeds,
  
• 4 black cardomums,
  
• 6 black peppercorns,
  
• 2 t-spoon garam masala,
  
• 2ins cinnamon stick,
  
• 2 t'ble spoons ground almond,
  
• 1 t-spoon garlic pulp,
  
• 1 t-spoonginger pulp 1t-spoon chilli powder,
  
• 1 t-spoon salt,
  
• 1lb chicken cubed,
  
• 5 t'ble spoons corn oil,
  
• large onion chopped,
  
• green chillies,
  
• fresh coriander,
  
• half cup single cream,

Description ::
A nice blend but not hot creamy chicken dish.

fry the onion, after having mixed all the other ingredients together except the cream, coriander & chillies,
add these ingredients to the lightly browned onion, reduce gradually, add the cream, reduce even more until the sauce thickens, serve garnished with fresh coriander & green chillies.

The picture below is when  I cooked it outside on a bbq ring .

Updated Thu, May 18 2006 5:16 pm

View Recipe

Edited by Seventies'Neil, 18 May 2006 - 09:46 PM.

[Strawberry_Blonde]

Paagla Dashu, on May 17 2006, 12:34 PM, said:

(PS - I edited the title to "Pasanda" from "Pasandra". I hope that's okay with you? )

I got some chicken out so might even give it a whirl tonight!

(Lamb always being my fav choice for this creamy dish!)

JD

Edited by Strawberry_Blonde, 17 May 2006 - 07:31 PM.

[jyotirmoy]

A small addition here. Pasanda actually means thin fillets... after the fillets are sliced the cleaver is used to flatten them to a spongy consistency so that these can absorb the marrinade or the masala.