Variations Poultry or Prawns Place of origin Mughal India Serving temperature Hot | Course Main course Region Pakistan, North India | |
Region or state Indian Subcontinent (North India and Pakistan) Main ingredients Meat, Yogurt, Onions, Coriander, Spices Similar Dopiaza, Dhansak, Jalfrezi, Pathia, Balti | ||
Chicken pasanda recipe
Pasanda (Urdu: پسندہ) is a popular meat dish from the Indian subcontinent, notably North Indian and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.
Contents
Mutton pasanda
Ingredients and preparation
Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with seasoning. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same.
After the meat is cut and flattened, it is placed in a marinade consisting of yogurt, chili powder, and numerous spices and seasonings, which commonly include cumin, peppercorn, cardamom, and garlic. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—onions, coriander, chillies, and sometimes cinnamon or black pepper—then fried for 30 minutes to an hour. The dish may be garnished with tomatoes or almonds (in which case it is known as badaam pasanda). It is often served with white rice or naan bread on the side.
Variants: Kebabs
Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds.
