We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Cuts of chicken
- Chicken breast
A rich creamy dish cooked in a spiced yoghurt that's flavoured with toasted almonds to give a gorgeously thick delicious sauce. And if that doesn’t sound delicious enough then wait until you try it!
Surrey, England, UK
209 people made this
- 4 chicken breast fillets
- 1 tablespoon coriander seeds
- 6 peppercorns
- 1/2 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 5 tablespoons yoghurt
- 1 to 2 tablespoons ghee (clarified butter)
- 4cm stick cassia bark
- 2 to 3 green cardamom pods
- 1 small onion, finely chopped
- 1 tablespoon gram flour (optional)
- 1 (3cm) piece fresh root ginger, grated
- 2 garlic cloves, finely chopped
- 1 tomato, blended to a puree
- 3 tablespoons sliced almonds (plus 1 teaspoon to serve)
- 1 handful fresh coriander, chopped
MethodPrep:25min ›Cook:45min ›Extra time:30min marinating › Ready in:1hr40min
- Place the chicken between cling film and using a rolling pin bash it out to flatten it. You can also just cut it into chunks if you prefer.
- Add the coriander seeds and peppercorns to a pestle and mortar and crush the seeds. Then put them into a large bowl to mix the marinade in.
- To the bowl add turmeric, chilli powder, garam masala, salt and the yoghurt. Mix through and add the flattened chicken breasts. Massage the marinade into the meat and leave for 30 minutes.
- Heat the ghee in a large heavy pan, add cassia and cardamoms, stir until fragrant then add the chopped onion, gram flour if using and cook for a few minutes.
- Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the tomato puree and stir through. Leave to cook on a gentle heat for about 5 minutes.
- In a small frying pan toast the almond slices until they just turn a brown colour, (or you can use ground almonds). Once browned remove and blend them. Add a little water to make an almond paste, add this to the sauce and stir. Let this thicken for a few minutes.
- Then add the marinated chicken and leave it to simmer gently for 15 to 20 minutes or until the chicken is cooked through and no longer pink in the centre. If the sauce gets too thick just add a little hot water - you should end up with a thick, creamy sauce.
- To finish sprinkle with some fresh coriander and some sliced almonds then serve.
See it on my blog
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Chicken Pasanda Recipe
The Chicken Pasanda is one of the staple dishes of the Philippines. It originated from early Philippines that is why the name chicken is given as the first food from the said country.
In fact, this dish can be traced back to when Spaniards first settled in the Philippines, and as such, has been adapted into their own unique flavor and cuisine. If you are looking for a quick yet filling meal, then this is one of the best choices that you can make in your kitchen.
If you are looking for a simple yet mouthwatering Filipino recipe that everyone will love, Chicken Pasanda is it. It is a famous Filipino dish that has been made and served since time immemorial.
While chicken is one of the most widely used ingredients in the preparation of Chicken Pasanda, pork, vegetables and rice are also included to give it that authentic Filipino feel. Traditionally, this dish is made using left over meat from the daily meal and chicken that the family could get before going to bed.
This way, no one goes home empty handed especially if you want to celebrate a special event or meal. Chicken Pasanda is a well-known traditional dish of the Philippines, based on a Filipino story.
It involves the giving and taking of favors by the elders to young children. It is believed that the giving of a treasure is an expression of love and respect.
This traditional Filipino dish is now offered at more than one hundred and twenty-six restaurants in the United States alone. If you want to experience this wonderful authentic Filipino dish, I highly recommend you try it yourself!
Chicken Pasanda Recipe | Chicken Pasande Recipe | How To Make Chicken Pasanda
Chicken pasanda has got this particular name because once you taste it, it indeed becomes your pasandida (favourite) recipe. Chicken pasanda can be cooked exactly like mutton pasanda. So if you prefer mutton, try the same recipe for mutton pasanda.
Chicken pasanda gets its unique flavour quotients from the nutty paste and the blend of ground spices, which lend this dish a stunning flavour platter and makes it stand far apart from the regular chicken recipes that we usually cook. For any festival or an exciting family dinner, this creamy and delicious chicken recipe is a must!
Though chicken pasanda or chicken pasande requires a number of ingredients and a few crucial steps, making this dish is not a fussy task. The most important step of this recipe is marinating the chicken for 8-9 hours. By marinating it in curd and ginger garlic paste, we allow the chicken pieces to be extremely tender and soak the goodness of curd. Another vital step for this recipe is to carefully roast the dry spices and almonds. Grinding all the important spices will give it the essential flavours of chicken pasanda and make it mouth-wateringly tasty!
Before we jump into the details of this mouth-salivating chicken recipe, let's learn a few quick facts about this recipe. Chicken pasanda originally roots from the authentic recipe journals of the Mughals. It is said that this particular recipe was one of the favourites for Mughal emperors, hence it acquired the name pasanda or pasande, which means favourite.
Now let's quickly take a look at the chicken pasanda recipe and do not forget to watch the video with the volume on!
Tag us! What's cooking, good looking? We love going through your recipe pictures, so keep sharing your recipe pictures with us with the hashtag #cookingwithboldskyliving or #boldskyliving. You can simply tag us or mention us @boldskyliving on Instagram and Facebook. Keep the recipe videos and pictures coming. We will share our favourite ones soon with our dear readers.
Recipe Chicken Pasanda
If you order Chicken Pasanda in a UK Indian restaurant, you would expect a mild creamy curry, thickened with almonds. In fact you can make the curry as spicy as you like and it will take quite a lot of chilli because the almonds tend to temper the heat. Here I used black peppercorns as well as ground chilli and green chillies. The result is subtle layers of flavour with a kick of warm heat in reserve. Serve with naan bread or rice. This curry (like many curries) will benefit from being left overnight and reheated.
Ingredients (serves 2)
2 x skinless, medium boneless chicken breasts cut into chunks.
150 ml almond milk
1 tbsp of ghee or oil
1 onion, chopped
1 tbsp grated fresh ginger
1 tbsp grated or minced garlic
½ tsp each of cumin seeds, coriander seeds, black peppercorns
Seeds from 10 green cardamom pods
½ tsp of ground turmeric
1 tsp hot chill powder (or to taste)
2 tbsp ground almonds
2 tbsp plain yoghurt
Chopped green chillies
Salt to taste
Toasted flaked almonds to garnish
'Pasanda' - 2 Article Result(s)
Most traditional dishes reveal far more than just their taste, if we have the patience to examine them in deeper ways than mere consumption allows us to. A bite of the pasanda can be fairly .
Paneer Pasanda Recipe: This rich, loaded and decadent gravy dish is a celebration of paneer and the rustic spices that go into making it.
Ingredients of Kali Mirch Pasanda
- 500 gm mutton
- 2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon ginger paste
- 200 gm yoghurt (curd)
- salt as required
- 2 onion
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 tablespoon garlic paste
- 1/2 cup virgin olive oil
- water as required
How to make Kali Mirch Pasanda
Take a medium pan, add oil and heat it over medium flame. When oil is hot enough, add ginger and garlic paste in pan. Add black pepper powder, garam masala and coriander powder in the pan. Stir to mix the ingredients well and simmer for a minute or two.
Sprinkle salt and pour little water in pan. Ensure the masala doesn&rsquot stick to the bottom of the pan. Cook the masala for a minute or two. Chop mutton into small pieces and add them in the prepared masala. Toss the pan to mix the masala well with mutton pieces.
Cook for another 10 minutes on high flame. When the oil starts to leave the sides of pan, add a cup of water for gravy.Cover the pan with a lid and cook for 5 minutes on medium flame.
Meanwhile take a mixer jar and blend onion with curd to form a puree. Reduce the flame and add curd puree in pasanda. Stir to mix the ingredients well. Cook on low flame for few minutes or till pasanda is aromatic and tender. Serve hot with roomali roti or paratha.
Pasanda is another dish from the famed Mughal-era, when dishes were rich and luxurious. Traditionally the dish is cooked with goat or lamb meat that is flattened, marinated then cooked in aromatic spices. This recipe uses chicken. Using a whole chicken breast makes a nice change from the bite-sized chunks found in most curry dishes and no-one can dispute that the yoghurt, nuts and pepper combination create a dish worthy of the famous royal courts from the 17th century.
What you need…
• 4 chicken breasts
• 2 Tablespoons lemon juice
• 3 Tablespoons ghee
• 2 cardamons, cracked
• 2 cloves
• 1 cinnamon stick 5cm long
• 1 onion, pureed
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cream
• 3 Tablespoons roasted sliced almonds (crush up 2 Tablespoons to be added to the curry and keep 1 Tablespoon for garnish)
• Salt to taste
• Few coriander leaves for garnish
• 150g yoghurt
• 1 teaspoon garam masala
• 1.5 teaspoon black pepper
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt
How to make it…
1. Use a meat tenderiser or roller to flatten the chicken breasts so they are as even in thickness as possible (but don’t beat it to a pulp!).
2. Rub the lemon juice on the chicken breasts and leave for 15 minutes. This will remove the grease so the chicken absorbs the marinade fully.
3. Mix all the marinade ingredients well and cover the chicken breasts. Leave for at least 1 hour and up to 24 hours.
4. Remove the chicken breasts and shake off the excess marinade.
5. Heat the ghee to a medium heat and fry the chicken breasts for 5 minutes on each side. Set aside. Add the cardamons, cloves and cinnamon stick to the pan and fry for 30 seconds.
6. Add the rest of the ghee to the pan, then add the onion and cook for 5 minutes.
7. Add the garlic paste and ginger paste and cook for 2 minutes.
8. Add the rest of the marinade, the crushed almonds and salt, and when everything has mixed fully add the chicken, cover the pan and cook gently until the chicken breasts are cooked through fully.
9. Garnish with almonds and coriander, then add the cream on top in a swirl just before serving.
If you like this you should try our…An almond walks into a bar with his friend and asks for 10 beers, 6 shots and a bottle of vodka. … “Are you nuts?” asks the barman.
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
- 1 cup plain yogurt
- 1 teaspoon ginger garlic paste
- 2 teaspoons crushed red pepper flakes
- ½ teaspoon ground black cumin
- ½ teaspoon ground cloves
- ¼ teaspoon ground turmeric
- 2 teaspoons salt
- 2 pounds round steak, cut into pieces
- ¾ cup vegetable oil
- 1 medium onion, thinly sliced
- 1 ½ tablespoons lemon juice
- 1 bunch fresh cilantro, for garnish
- 4 fresh green chilies, for garnish
In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.
Recipe for Soya Mutter Pasanda
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Soya Mutter Pasanda Recipe from India that’s not only quick but, can be easily made at home. The Soya Mutter Pasanda recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Soya Mutter Pasanda recipe at home is an easy way to get a delicious meal.
Here is the Authentic Soya Mutter Pasanda Recipe:
Soya Mutter Pasanda
1 tbsp Soya oil
1/2 tsp Cumin seeds (jeera)
1 tsp Ginger-garlic (adrak-lehsun) paste
1/4 cup boiled onion paste
1/4 cup fresh tomato puree
1/2 tsp Turmeric powder (haldi)
1 tsp Chilli powder
1/2 tsp garam masala
1/2 tsp Sugar
1/2 cup boiled green peas
1/4 cup soaked and roughly chopped soya nuggets
1 tbsp fresh cream
2 tbsp chopped coriander (dhania) for garnishing
Salt to taste
1. Heat the soya oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the ginger-garlic paste and boiled onion paste and saute till it turns golden brown in colour.
3. Lower the flame, add the tomato puree and saute till the mixture leaves oil.
4. Add the turmeric powder, chilli powder, garam masala, sugar, salt and 2 tablespoons water and simmer for another 5 to 7 minutes while stirring continuously.
5. Add the green peas and soya chunks, mix well and cook for another 5 minutes.
6. Add the cream and mix well.
7. Serve hot garnished with coriander.
Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).
When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.
Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)
When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.