Bharwan Chicken Pasanda

Bharwan Chicken Pasanda

This one’s a winner on the table. Chicken breasts stuffed with a rich khoya-cheese mixture and drizzled with a luscious coconut-cashew sauce. An array of flavors!
-> 4 chicken breasts
-> 1 1/2 tsp ginger paste
-> 2 tsp garlic paste
-> 1/2 tsp yellow chilly powder
-> Salt to taste
-> 1/2 tsp cumin seed

For the Filling:
-> 1/2 cup khoya
-> 1/2 cup cheese, grated
-> 1/2 cup finely chopped onions
-> A handful of peeled pomegranate seeds
-> 2 Tbsp chopped coriander leaves
-> 1 Tbsp chopped chillies
-> 1/2 tsp of ginger
-> Juice of 1/2 lemon
-> Salt to taste

To cook the Chicken:
-> 1 Tbsp ghee
-> Few black cardamoms
-> 4-5 green cardamoms
-> Some cinnamon
-> Tiny piece of mace
-> A tiny handful of black pepper

For the Sauce:
-> 1/2 cup cashew nuts
-> 1/2 cup dessicated coconut powder
-> 1 Tbsp ghee
-> 1 cup onions, chopped fine
-> 2 tsp garlic paste
-> 1 tsp ginger paste
-> 1/2 cup whipped yogurt
-> Salt to taste
-> 1/2 tsp fennel powder
-> 1/2 tsp choti elaichi powder
-> 1 tsp yellow chilly powder
-> A pinch mace powder
-> A pinch nutmeg powder
-> 1/2 tsp black cardamom powder

Method :

-> Remove all the fat from the chicken breast. Now take a knife and beat it across. Use the blunt end of the knife to flatten the breast out. This is to be done only on the inside of the breast.
-> Mix in all the spices to marinate the chicken.
-> Coat the chicken well with the marinade.
-> Leave it to marinate for about 10 minutes.
-> Now in another bowl add the filling ingredients
-> Mix all well.
-> Now layout the chicken breasts on a flat surface and stuff it with the mixture.
-> Place the mixture at one end and tightly roll the chicken breast.

To cook the Chicken:
-> In a pan heat some ghee.
-> Add to it some black cardamom, green cardamom and all the other spices.
-> Once the spices begin to splutter add some water. (Just a little bit maybe a cup or so)
-> Gently lower the chicken pieces into this liquid, on the folded side so that it doesn’t open.
-> Cover it with foil paper and let it cook for a couple of minutes.
-> While the chicken is cooking you can make the sauce.

Bharwan Chicken Pasanda
For the Sauce:
-> In the meanwhile dry roast the coconut and cashew nuts.
-> Once done add it in a blender with some water and make a nice paste.
-> Heat some ghee in a pan, add the onions to it and let them brown.
-> Add the ginger-garlic paste and let it brown.
-> Once done add the yogurt and salt.
-> Once the yogurt starts to roast and the separation of fat happens, its time to add the cashew and coconut paste.
-> While this roasts add all the other spices and mix well.
-> Add about 1/2 cup water to adjust the consistency.
-> While this is simmering check on the chicken.
-> Add about 2 Tbsp of the chicken liquid into the sauce.
-> Once the chicken is cooked take it out on a plate
-> Once the curry gains the right thickness take it off the heat and pour it over the chicken.

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