23 Responses to “Chicken Pasanda”

1. indian recipe, cooking videos, Chicken Pasanda How- to Video , Indian non-Vegetarian Recips by Show Me The Curry Says:
   September 18th, 2009 at 3:40 am

   [...] Chicken Pasande Recipe [...]

2. Ria Says:
   September 18th, 2009 at 3:49 am

   Beautiful recipe! Thanks to you mom, Anuja

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3. Pinal Says:
   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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4. seena Says:
   September 18th, 2009 at 6:20 pm

   Beautiful recipe!! Love u guys for awesome recipes

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5. shalu Says:
   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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6. Purushottam Says:
   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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7. REVATHY Says:
   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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8. Asma Says:
   October 19th, 2009 at 1:42 am

   very easy recipe with good taste!

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9. Tina Says:
   October 19th, 2009 at 5:16 pm

   Hi,
   Will the vinegar make the dish sour? If yes can we skip the step?
   Thanks.

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   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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10. seena Says:
    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!!

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    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.

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    seena Reply:
    October 20th, 2009 at 6:17 pm

    Thanks a lot..really sweet of you

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11. Shakuntala Says:
    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

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12. Shakuntala Says:
    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

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    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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13. REVATHY Says:
    October 22nd, 2009 at 11:47 pm

    I tried this recipe, taste to good.

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14. Nan Says:
    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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15. Roshan Says:
    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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