CHICKEN PASANDA

Chicken pasanda goes excellent with Naan,chapati or even with rice.You can make it with or without gravy to your taste. I like this dish with thick rich gravy.If you don't prefer more gravy you can reduce the amount of cashew,onion and tomato paste to half.


INGREDIENTS


Chicken--------------------0.45 lb(boneless preferably)
Onion-----------------------2 cups,chopped finely
Tomato---------------------2 medium size
Cashews--------------------1/8 cup
Ginger garlic paste------1 1/2 tbsp
Green chilly----------------1 large,slit length wise
Cinnamon------------------1 cm piece
Cardamom-----------------2
Cloves---------------------- 2
Saunf------------------------a pinch
Red chilly powder--------1/2 tsp
Coriander powder-------1 tsp
Garam masala powder--1/4 tsp
Oil----------------------------1 tbsp or as needed
Salt to taste
Cilantro/coriander leaves to garnish
Mint leaves to garnish

For marination

Yogurt/curd----------------1/2 cup

Red chilly powder---------2 tsp

Coriander powder---------1 tbsp

Turmeric powder----------1/4 tsp

Garam masala powder----1/2 tsp

Lemon/lime juice-----------1 tbsp

Salt as needed

METHOD

1. Marinate chicken with all the marinating ingredients and keep in refrigerator for overnight.
2. Now in a medium heat pan add oil and saute onions till slightly brown and let it cool.(You can also fry the onions or use the store bought fried onions if you prefer.Traditionally,fried onions are used for this preparation).
3. Now grind this onion to a smooth paste and keep it aside.
4. Next,grind tomato to a paste and keep it aside.
5. Then grind,dry roasted cashews to a smooth paste with little water in it.Keep this aside.
6. Now medium heat the above pan and add a tsp of oil and saute cinnamon, cardamom,cloves and saunf till a nice aroma comes.
7. Then add ginger garlic paste and saute till the raw smell goes.
8. Next add red chilly powder, coriander powder and garam masala powder.
9. Then add tomato paste,onion paste and cashew paste to it. 
10. Then add chicken to it.Check the seasoning and adjust accordingly.
11. Cover and cook chicken till done. Option:You can also half pressure cook chicken first and then add the cooked chicken to the gravy and slow cook it.
12. Once chicken is fully done,cook uncovered and make it to the consistency of your choice.

chopped onion,tomato paste,ginger garlic paste

Onion paste

Cashew paste

Step 6 to 7

Step 8 to 9

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Srivalli, Priya,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena,Usha and Gayathri 

EGG BHURJI /SCRAMBLED EGGS

For last few days I am having severe cold and so my hubby dear prepared this simple scrambled eggs as side dish of kanji for our dinner.He usually prepares this whenever I am sick. He will usually add almost all veggies(grated carrot,zucchini/cucumber,bell pepper,potato etc) in the refrigerator to it.This time he did with only onion and tomato.


INGREDIENTS


Egg------------------------3
Onion----------------------1/2 cup,chopped finely
Tomato--------------------1/2 of medium sized,chopped finely
Green chilly--------------1,chopped finely
Turmeric powder-------1/4 tsp
Cumin seeds--------------a pinch
Mustard seeds-----------1/8 tsp
Curry leaves--------------1 or 2,chopped
Olive oil--------------------2 tsp
Salt as needed


METHOD

1. In a medium heat pan add oil and splutter mustard seeds,cumin seeds and curry leaves.Then saute onion,tomatoes and green chilly one by one till soft.
2. Then add turmeric powder and beaten eggs.Add needed salt and keep mixing it till egg is cooked and scrambled.

Check out other blogging marathon buddies:
Srivalli, Priya,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena,Usha and Gayathri