Chiken PAsanda 1 hour marinate

Recipe Ingredients

• Chicken Breasts 8 pieces
• Onions (chopped) 1 large
• Butter 7 tbsp
• Tomatoes chopped2
• Yogurt 1 cup
• Ginger Garlic Paste 3 tbsp
• Green Cardamom5
• Almonds (sliced)10
• Red Chili Powder1 tsp
• Black Pepper½ tsp
• Saffron a pinch
• Green Coriander hand full
• Mace Powder½ tsp
• Cloves 5
• Chicken stock 5 cup
• Flour 2 tsp
• Salt to taste

Recipe Method

1. First sauté the almonds in butter (1 tbsp) till they turn brown. Keep them aside.
2. Clean and flatten the chicken breast pieces till about 3 cm thick. Rub the ginger garlic paste over the chicken breasts.
3. Take a bowl and whisk the yogurt, add salt, red chili powder and rub this marinate mixture on chicken breast and keep aside for 1 hour.
4. After 1 hour heat the butter (3 tbsp) on a griddle and place the chicken breasts in it and cook turning over once until half done. Remove from heat and keep aside.
5. Add remaining butter to the pan and sauté green cardamoms and cloves till they crackle. Then add onions and sauté till they turn little brown. Add tomatoes, flour, black pepper, cloves and chicken stock. Cook on medium flame till gravy becomes rich and thick.
6. Place the chicken breasts in the gravy and cook, turning it over repeatedly for 10 minutes. Add mace powder and saffron dissolved in warm milk.
7. Serve hot after garnishing with almonds and green coriander