Pakistani Chicken Pasanda

Pakistani Chicken Pasanda

A dish from pakistan. The chicken is tenderised by marinating in yogurt, the yogurt is also used as a cooking sauce. This is my brother's favourite curry. Ravi Kumar KS, my cook, taught me to cook this and it is wonderful. He also make it with Mutton,but here I used Chicken. The word Pasanda is a deviation of the Urde word 'pasande' which means 'the favourite one', describing a dish prepared from good quality meat. Pasanda is a well-liked Pakistani and North Indian meat serving derived from a meal provided in the Court of the Moghul Emperors. 

Preparation Time: 10min

Cooking Time: 7 min

Serves:2

Shelf life:1day

Serving Suggestion : This curry is best when mixed with hot steamed rice or hot phulkas!!

 Ingredients: 

1 lb chicken, in 1-inch cubes
1 1/2 teaspoons salt
1/2 pint yogurt
8 ounces ghee
2 onions, sliced
2 ounces fresh ginger
4 garlic cloves, finely chopped
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon ground red chili pepper
2 teaspoons paprika
1/2 teaspoon ground cumin
2 teaspoons turmeric

Directions:

1. Rub the salt into the meat. In a bowl marinate the meat in the yogurt for 24 hours in the fridge

2. In a heavy pan melt the ghee and fry the onions till golden. 3. Add the garlic and ginger and all of the spices, stir and cook for 5 mins over low heat.
4. Add the meat and the yogurt mix and cook till the meat is tender about 50 minutes.
5. Serve with a side dish of curried okra and boiled rice.