Thursday, 17 January 2013

Murgh pasanda

I am sure that you guys would have read this in many restaurant's  menu card.. So, what is this Pasanda??  It is a meal that originated at court of ancient Mughal Emperors. 'Pasanda' name was derived from Pasand, meaning desire in hindi.  This indirectly shows that it should have been emperor's ulitimate/desired dish.  Here, the meat from lamb leg (or chicken pieces) were marinated with yoghurt, chilly powder, other selective spices and were grilled to perfection.  What initially started as a kebab/grilled starter gradually transformed itself into mild creamy sauce with addition of cream, coconut milk and almonds.  Vegetarians can also replace chicken with mixed vegetable to have this dish which is 'full of desires' ;)



So, let us move to recipe

Ingredients required

For marination
  • 4 tsp hung curd/sour cream (you can also replace this with fresh cream)
  • 1/2 tsp salt
  • 1/2 tsp turmeric/haldi
  • 2 dry red chilly
  • 1 tsp whole dhanya
  • 1/2 tsp whole peppercorn
  • 1 tsp whole cumin
  • 1/2 tsp kalpasi/ dagad phool pathar phool/Black stone flower
  • 1-inch piece of cinnamon
  • 5-6 garlic pods
  • 2 green cardamons
  • 2 black cardamon
  • 1 whole star anise

To be roasted and made into paste
  • 1 cup dry coconut powder
  • 1/2 cup milk powder
  • 10 almonds/badam blanched and deskinned
To temper
  • 4 tsp of butter
  • 1 bayleaf, crushed
  • 1-inch cinnamon piece
  • 2-3 cloves
  • 2 green cardamon
  • 1/4 tsp peppercorn
  • 1/2 tsp whole fennel seeds/ sombu
Other
  • 1/2 cup of finely chopped onions
  • 4 tsp of tomato puree
  • 1/2 kg chicken, cut into big pieces
  • 5 tsp finely chopped coriander leaves
  • 4 tsp of ghee roasted badam/almond slices
  • 1 tsp garam masala
  • Salt, to adjust


Initial preparations

First, prepare the marinate, dry roast chilly, dhanya, peppercorn, cumin, kalpasi, cinnamon, garlic, cardamon, star anise till it emits nice aromatic flavour.  Grind into coarse powder.  Combine this powder with hung curd, salt, haldi and chicken pieces.  Let this mixture refrigerate for 5-6 hours.




Then, combine milk powder, coconut powder and almond pieces in kadaai and dry roast them till they are golden brown.  Blend them into paste, keep aside






Method

Melt butter in kadaai, and add ingredients for temper ie whole garam masala




Then add in chopped onions followed by tomato puree.


Now, add in marinated chicken pieces along with masala.  Cook till chicken is 90 percent done.  


Now, add in creamy paste (of coconut-milk-almond mix) Care should be taken that this paste should be added just ten minutes before ending the dish.  If you add it early, paste has chances of coagulating.


Now, throw in coriander leaves, garam masala.  Adjust salt.  Cook in simmer flame for five to ten minutes.  When chicken is 100 percent done, remove and garnish with ghee-roasted almond pieces


This Murgh pasanda can be served with any bread of ur choice.  Hmm.. it is mouth-watery, isn't it??


Enjoy more and more clicks of murgh pasanda!!!!


 :)  :)  :)  :)  :)  :)  :)



So, wat say guys??  I do suggest you prepare this aromatic delicacy as an surprising treat for ur better half @ Valentine's day.  As the best way to reach a guys is through his stomach, isn't it??   :) :) Show him ur delicate luv by preparing this murgh delicasy.....I am planning to make candle-light dinner accompanying my hubby's favourite dishes (of course, Murgh pasanda is one of them !!!!)


I am linking this post to Priya's Valentine Day Recipe Contest




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