Murgh Pasanda

Murgh Pasanda is a chicken steak dish with almonds. Make it a rich dish by using saffron and yogurt along with almonds and marinating the chicken with other spices.

Recipe Ingredients

* Chicken Breasts - 8 pieces
* Onions (chopped) - 1 Big
* Butter - 7 tbsp
* Tomatoes (cut to pieces) - 2
* Yogurt - 1 cup
* Ginger Garlic Paste - 3 tbsp
* Green Cardamom - 5
* Almonds (sliced) - 10
* Red Chilli Powder - 1 tsp
* Black Pepper - 1/2 tsp
* Saffron - a pinch
* Green Coriander - hand full
* Mace (javitri) Powder - 1/2 tsp
* Cloves - 5
* Chicken stock - 5 cups
* Flour (Maida) - 2 tsp
* Salt to taste

Preparation

First sauté the almonds in butter(1 tbsp) till they turn brown. Keep them aside.

Clean and flatten the chicken breast pieces till about 3 cm thick. Rub the ginger garlic paste over the chicken breasts.

Take a bowl and whisk the yogurt, add salt, red chilli powder and rub this marinate mixture on chicken breast and keep aside for 1 hour.

After 1 hour heat the butter(3 tbsp) on a griddle and place the chicken breasts in it and cook turning over once until half done. Remove from heat and keep aside.

Add remaining butter to the pan and sauté green cardamoms and cloves till they crackle. Then add onions and sauté till they turn little brown. Add tomatoes, flour, black pepper, cloves and chicken stock. Cook on medium flame till gravy becomes rich and thick.

Place the chicken breasts in the gravy and cook, turning it over repeatedly for 10 minutes. Add mace powder and saffron dissolved in warm milk.

Serve hot after garnishing with almonds and green coriander.

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