Fri 18 Sep 2009
Chicken Pasanda is one dish that just oozes flavor and with a name like that it just sounds complicated. Watch, learn and unfold the mysteries of an awesome dish that will have you licking your fingers! A perfect party dish that just for the family, it’s perfect in every way.
Prep Time: 6 hours (including marination)
Cook Time: 30 min
Serves: 4-6
Ingredients:
Skinless Chicken – 2lb (approx 1kg)
Vinegar – 1.5 Tbsp
Yogurt – 1 cup
Salt – to taste
Garam Masala – 2 tsp
Paprika/Degi Mirch – 1 tsp
Red Chili Powder – 1 tsp or to taste
Oil – 2 Tbsp
Ginger Paste – 1.5 Tbsp
Garlic Paste – 2 Tbsp
Crushed Tomatoes – 1.5 cups
Water – as needed for desired consistency
Fried Onions – 1 cup, crushed
Cilantro – for garnish
Method:
1. Poke holes in the chicken and and mix White Vinegar into it.
2. Mix well and set aside for 15-20 min.
3. Mix the following with the chicken: Yogurt, Salt, Red Chili Powder, Paprika and Garam Masala.
4. Mix well, set aside and allow it to marinate in the refrigerator for 5-6 hours or better still, overnight.
5. In a flat bottomed pan, heat the Oil.
6. Add in the Ginger and Garlic and lower the heat, allow them to get a little color.
7. Add in the Crushed Tomatoes and let the moisture evaporate.
8. Cover and cook till the Oil separates from the Tomatoes.
9. Once the Oil separates, add in the Chicken.
10. Mix well and add in some water if needed.
11. Mix again and cover and allow it to cook 3/4th of the way.
12. Crush the Fried Onions and add them to the Chicken.
13. Mix again and cover and cook till the Chicken is cooked all the way through.
14. Once done, garnish with Cilantro and it’s ready to serve.
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40 Responses to “Chicken Pasanda”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
September 18th, 2009 at 3:40 am
[...] Chicken Pasande Recipe [...]
September 18th, 2009 at 3:49 am
Beautiful recipe! Thanks to you mom, Anuja
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September 18th, 2009 at 1:06 pm
Line 12 should read ” Crush the Fried Onions and ADD them to the Chicken,” the word “add” is left out.
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anuja Reply:
September 18th, 2009 at 1:21 pm
Thanks Pinal! It’s fixed:)
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September 18th, 2009 at 6:20 pm
Beautiful recipe!! Love u guys for awesome recipes
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September 18th, 2009 at 11:27 pm
hi,
mouthwatering recipe,will try it soon.can paneer or soya nuggets be used instead of chicken?
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anuja Reply:
September 24th, 2009 at 9:12 pm
Yes, Paneer, Potatoes or Soy Nuggets will taste fantastic!
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October 11th, 2009 at 4:14 pm
Than you very much for the recipe that i was looking for.
From Kathmandu Nepal
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October 15th, 2009 at 6:46 am
hi Anuja, I loved this recipe. This weeked sure I will try at home. Thx a lot 4 ur recipes.
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October 19th, 2009 at 1:42 am
very easy recipe with good taste!
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October 19th, 2009 at 5:16 pm
Hi,
Will the vinegar make the dish sour? If yes can we skip the step?
Thanks.
[Reply]
anuja Reply:
October 19th, 2009 at 5:36 pm
Hi Tina,
The vinegar does 2 things, one is that it does give it a little sour taste but the other important thing is that it acts as a marinade and makes the chicken soft. I would not suggest you eliminate the vinegar but reduce it.
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Tina Reply:
October 19th, 2009 at 5:40 pm
Thanks a lot for your prompt reply! I will surely try this recipe. Looks yum!
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October 20th, 2009 at 2:12 pm
Hi Anuja and Hetal
I am an ardent fan of your recipes and check the site everymorning to check for new recipes.Thanks for all the wonderful recipes.
In every video you are using black colored kadhais(deep and round) and skillets and they seem very sturdy with heavy base which is good for Indian cooking.Can you please give me an idea of the brand which you are using and i can look around.
Thanks in advance!!
[Reply]
anuja Reply:
October 20th, 2009 at 3:49 pm
Hi Seena,
We have 2 favorites pans that we use, one is a smaller one that is available at our Kitchen Store:
http://showmethecurry.com/catalog/product_info.php/cPath/27/products_id/66
and the other is a little bigger and is available at Bed Bath & Beyond. It is ‘Invitation’ brand.
[Reply]
seena Reply:
October 20th, 2009 at 6:17 pm
Thanks a lot..really sweet of you
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October 20th, 2009 at 8:50 pm
Hi Hetal & Anuja,
can I use tomato puree instead of crushed tomatoes?
I tried this recipe with fresh tomatoes pureed in mixie.It was too sour.Please suggest alternatives.
Thanks,
Shakuntala
[Reply]
October 20th, 2009 at 8:54 pm
I forgot to add,with the fresh tomatoes,I did not get that color,so I added 2tbsp.tomato paste.That might be the reason for the sour taste.
I’ll try it again.Please suggest the quantity of tomato puree if I can use that.
Thanks,
Shakuntala
[Reply]
anuja Reply:
October 21st, 2009 at 2:41 am
Hi Shakuntala,
You can use the same amount of canned tomato puree. The advantage of using the ‘crushed tomatoes’ over the puree is that they have more texture and body and ‘tomato puree’ tends to be smoother sauce. See if you can get your hands on ‘crushed tomatoes’ otherwise use the puree.
Tomato Paste is the concentrated version and I am sure that made your dish sour. Also, be careful not to over do the vinegar, that is another souring agent in this dish.
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October 22nd, 2009 at 11:47 pm
I tried this recipe, taste to good.
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November 1st, 2009 at 4:08 pm
Hi Anuja & Hetal,
I noticed this website recently.I tried the butter chicken recipe exactly how u explained and it turned out to be a great hit.Now i really want to try this recipe but have some doubts
1. If i use a pinch of tandoori masala instead of peprika will it alter the taste?
2.If u could make the ‘Fried onions ‘ part clear..how did u make it?
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November 11th, 2009 at 4:43 am
what is paprika?
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hetal Reply:
November 13th, 2009 at 4:43 am
Hi Roshan,
Paprika is dried red bell pepper powder. It provides color without the heat of red chili powder.
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November 21st, 2009 at 4:27 pm
how many tomatos should i use to get 1.5 cups? pls advice..
thanks
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hetal Reply:
November 22nd, 2009 at 10:50 pm
Hi Divye,
There is no standard size tomato so you’d have estimate (keep some extra on hand)
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January 25th, 2010 at 2:39 am
hi hetal ,anuja..
i’ve a question, when i boil boneless breast chicken with water it becomes so flaky and kind of white mass like fat is floating…pl do correct me were i’m wrong ..shouldn’ we boil chicken directly .
waiting for ur reply..
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February 24th, 2010 at 3:24 am
hi
thanx for ur beautiful recipe. I have a question. how do I make fried onions?
[Reply]
hetal Reply:
February 24th, 2010 at 4:52 pm
Hi Manti,
We usually buy our fried onions from the Indian store. Though you can make them at home, it is an extremely time consuming process and the texture never comes out like the store bought ones.
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April 3rd, 2010 at 5:02 am
Anuja & Hetal,
My mom made the Chicken Pasanda recipe, and I can certainly say, our whole family simply enjoyed every bite, just bursting with flavor and aroma!
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April 6th, 2010 at 8:19 pm
Hi Anuja & Hetal
I am still continuing to watch ur cooking clips…Those are all mouth watering type receipes… Just a suggestion for the Vinegar: I usuall use Apple cider Vinegar for all my cooking it’s good 4 ur health too and little bit spicy too..give it a try..Sometimes if I don’t vinegar, I use Perry Brand Worcestershire sauce for my marination..Very nice presentations. How do u sell the aprons??and where those available??I could not find in ur website. How much do u charge for AirMail postage to OZ??
Thx
Pushpa
Brisbane-AUSTRALIA
[Reply]
anuja Reply:
April 7th, 2010 at 3:38 pm
Interesting, Pushpa…will definitely try it out. Thanks for sharing
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April 23rd, 2010 at 7:32 pm
hello dear
in Indian store, where i get fried onions? is it in frozen section/normal?
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May 4th, 2010 at 5:32 pm
I liked the texture and the thickness of the gravy. But,, this came out too “tomatoey” for me. But the kadai chicken recipe is a keeper.
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anuja Reply:
May 5th, 2010 at 4:05 am
Hi Anne,
Looks like the onions were too less for the dish. This one is a little on the sour side but has a fabulous flavor…love Kadhai Chicken too
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June 9th, 2010 at 2:43 pm
Hi
I have to say this recepi is the ultimate. I have been trying out so many from the net but this is too good!!! Keep up the good wrk!!
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June 16th, 2010 at 8:15 pm
Hi I am a student, and of late I have started watching and following recipes from show me the curry, because I am staying far away from home…but I must say I am learning a lot and my mom couldn’t be more pleasantly surprised.
Ans Mrs Hetal and Mrs Anuja both look very beautiful
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anuja Reply:
June 19th, 2010 at 1:44 am
Hi Anirban,
!
That is excellent news and we are very proud of you
Keep it up!
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June 19th, 2010 at 9:50 pm
hey guys .. really a big fan of u guys.. hope u remember me ? najah i had requested for chicken 65 recipe
not yet come
i know u guys must be really busy too.. ok 1 doubt regarding this recipe i dont get canned or crushed tomatoes here .. what can i substitute that with ? waiting for ur reply and keep cooking Ladies …
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anuja Reply:
June 23rd, 2010 at 9:18 pm
Hi Najah,
…and we will get to it, we promise 
!
Sorry, we have not got to Chicken 65 yet, please have a little more patience
For this recipe, take fresh tomatoes and put them in a Food Processor, pulse them a few times and you are good to go
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July 8th, 2010 at 6:39 pm
Dear Hetal & Anuja,
Thank you for the recipe cuz this is a total keeper (my plump Indian aunty shared your recipe with some of her friends and they love how fast it is to make and how good it turned out =D =D)
With the help of my readily available Punjabi masala (why is it called Pujabi masala anyway? Is there a Gujrati masala? =P =P) on the freezer, this dish is whipped up in about 15 minutes and it’s craazy. LOL.
Anyway, thank you so very much for this wonderful recipe and I would continue to advocate your cooking cult to the rest of my community =D
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