Chicken pasanda (sp?) recipe?

Question

had a lovely dish at an indian restaurant called chicken pasanda which was a dish made with red wine and cream.

does anybody have this recipe?

appreciate any help

Answer 1

My mom make it every month and i have this recipe:)

1 Kg boneless chicken or meat

3 tbspn of roasted ground poppy seeds

4 tbspn of onion paste(first boil the onions then blend it)

1/2 Kg of yogurt or according to your taste

salt to taste

1.5 tbspn red chili powder

1 tbsn cumin powder

3/4th tbspn of black pepper

2 tbspn ginger paste

1 tbspn garam masala powder

1/2 tbsn nutmeg and mice powder

2 tbspn of ground fried onions (fry onions till brown then dry it and blend with above mentioned yogurt)

Vegetable oil (mustard oil) 4 tbspn

5 tbspn raw papaya paste (in case of beef otherwise 2 tspn )

mix all the ingredients in the meat and leave it for 2-3 hours

then if you can bake it in the oven for 20-30 minutes or cook on stove on a very low flame until or the water of mat has been dried. Delicious pasande is ready to serve,

For more recipes visit myblog www.best-cuisine.blogspot.com

Answer 2

This seems a little different from the one you ate, it doesnt use red wine. But seems pretty easy to prepare. Maybe you'd like to try it out?

There's another link below, with another recipe.

Both recipes have rather similar ingredients, but I like the first one, with pineapples and cashew nuts. Sounds delicious. Check it out! :)

Ingredients

1/2 cup roasted cashews

2 cups plain low-fat yogurt

1 cup coarsely chopped onion

1/4 cup fresh lemon juice

2 tablespoons chopped peeled fresh ginger

2 jalapeño peppers, seeded

2 1/2 teaspoons ground coriander seeds

3/4 teaspoon ground cardamom

3/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

1 teaspoon salt, divided

6 (4-ounce) skinless, boneless chicken breast halves, cut into thirds

2 teaspoons vegetable oil

1 cup cubed fresh pineapple

2 tablespoons chopped cashews, roasted

2 tablespoons chopped fresh cilantro

4 (6-inch) pitas, each cut into 6 wedges

Preparation

Place 1/2 cup cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Add yogurt; process until well blended. Remove from processor; set aside.

Combine onion, juice, ginger, and jalapeño in a blender or food processor; process until finely chopped.

Combine coriander and next 4 ingredients (coriander through cloves) in a large zip-top plastic bag; add 1/2 teaspoon salt and chicken. Seal bag and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat; add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.

Add onion mixture to pan. Reduce heat to medium; cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 teaspoon salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.

Spoon 1/2 cup yogurt mixture onto each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with about 2 1/2 tablespoons pineapple, 1 teaspoon chopped cashews, and 1 teaspoon cilantro. Arrange 4 pita wedges on each plate.

Yield

6 servings

Nutritional Information

CALORIES 368(27% from fat); FAT 11g (sat 2.5g,mono 4.5g,poly 2.5g); PROTEIN 27.7g; CHOLESTEROL 51mg; CALCIUM 206mg; SODIUM 708mg; FIBER 2.9g; IRON 3.2mg; CARBOHYDRATE 40.3g

Answer 3

ROYAL CHICKEN PASANDA

Ingredients:

1/2 teaspoon Ground Coriander

1 teaspoon Garam Masala

2 tablespoons Freshly Chopped Cilantro

3 medium Tomatoes

1 small tub Natural Yoghurt

150ml Good Quality Drinking Red Wine

1 teaspoon Salt

1/2 teaspoon Sugar

4 Chicken Breast Fillets

1/4 cup Cream

3 tablespoons Vegetable Oil

1 teaspoon Chilli Powder

(mild, unless you like it hot)

1 teaspoon Paprika

1 teaspoon Ground Cumin

1 teaspoon Turmeric

1 teaspoon Ground Ginger

4 cloves Garlic

1 medium Onion

3 tablespoons Ground Almonds

INSTRUCTIONS:

1). Preheat the oven to 200°C (gas mk 6, 400°F). Chop the onion and garlic fairly finely. Heat the oil in a saucepan and add the onion, garlic and ground ginger. Fry for about 5 minutes, stirring occasionally.

2. Add the turneric, cumin, paprika, chilli powder and ground coriander. Fry for a further five minutes, stirring to prevent the spices from burning. Empty the mixture into a medium casserole dish.

3. Chop the breast or thigh fillets into about 5 pieces each, and add to the casserole dish. Add the wine, yoghurt, ground almonds and salt, and mix well. Cover and place in the oven for 40 minutes.

4. Quarter the tomatoes, and finely chop the fresh coriander. After the 40 minutes, add the tomatoes, coriander, sugar, cream and garam masala to the casserole, stir, cover and replace in the oven for a further 15 minutes.

5. Check the chicken is cooked through. Serve with rice.