Pasanda

Pasanda is a popular South Asian curry dish that has its origins in the Mughlai cuisine of the Indian subcontinent. The word "pasanda" is derived from the Urdu word "pasande," which means "favorite" or "liked by all." The dish was traditionally made with tender cuts of meat, such as lamb or beef, marinated in a rich and aromatic sauce.

History and Origins:

Pasanda is believed to have been created during the Mughal era in India, known for its rich and indulgent culinary traditions. It was considered a royal dish and was often served to the kings and nobles. The meat used in pasanda was carefully selected and marinated in a blend of spices and yogurt to enhance its flavor and tenderness. Over time, the dish became popular among the masses and found its way into the regional cuisines of India and Pakistan.

In the UK, pasanda is enjoyed as a flavorful and creamy curry dish. It is often found on the menus of Indian restaurants and is appreciated for its mild and creamy taste. Pasanda has adapted to the British palate, and variations with chicken, paneer (Indian cottage cheese), or vegetables are also available to cater to different dietary preferences.

Recipe for Chicken Pasanda (Metric measurements):

Difficulty: Intermediate

Spice Level: Mild

Cooking Time: 1 hour and 15 minutes

Serves: 4

Ingredients:

- 500g boneless chicken, cut into bite-sized pieces

- 3 tablespoons vegetable oil

- 2 medium onions, finely chopped

- 3 cloves garlic, minced

- 1-inch ginger, grated

- 2 green chilies, finely chopped (adjust to taste)

- 2 tomatoes, chopped

- 1/2 cup plain yogurt

- 1/2 cup heavy cream

- 1 teaspoon cumin seeds

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves, for garnish

- Steamed rice or naan bread, for serving

Instructions:

1. Heat vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter.

2. Add the chopped onions to the pan and sauté until they turn golden brown.

3. Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for a minute until the raw aroma disappears.

4. Add the chopped tomatoes to the pan and cook for 5 minutes until they soften.

5. In a bowl, whisk together the yogurt, heavy cream, ground coriander, ground cumin, turmeric powder, red chili powder, and salt.

6. Add the marinated chicken to the pan and cook for 10 minutes, stirring occasionally, until the chicken is lightly browned.

7. Reduce the heat to low and pour the yogurt and cream mixture over the chicken. Mix well to coat the chicken.

8. Cover the pan and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.

9. Sprinkle garam masala over the curry and mix well.

10. Garnish with fresh coriander leaves.

11. Serve Chicken Pasanda hot with steamed rice or naan bread.

Enjoy the creamy and mild flavors of Chicken Pasanda, a classic South Asian curry dish that is beloved for its rich sauce and tender meat. Adjust the spice level according to your preference and indulge in this delightful dish that combines the flavors of Mughlai cuisine with the British adaptation