Murgh Pasanda

Chicken cooked in rich Indian gravy. The addition of almonds make it rather special.

Preparation Time 45-50 minutes
Cooking Time 25-30 minutes
Servings 2
Main Ingredients Boneless chicken breasts
Course Main Course-Chicken
Level Of Cooking Medium


  • Boneless chicken breasts  500 grams cut into 4 thick strips
  • Cumin seeds  1 teaspoon
  • Cloves  2
  • Oil  4 tablespoons
  • Black cardamom  1
  • Green cardamoms  2
  • Cinnamon  1 inch stick
  • Almonds finely ground  6-8
  • Onion finely ground  1 medium
  • Garlic paste  2 teaspoon
  • Ginger paste  1 teaspoon
  • Green chillies slit  2
  • Tomatoes ground  1 medium
  • Turmeric powder  1/2 teaspoon
  • Red chilli powder  1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder  2 teaspoons
  • Salt  to taste
  • Natural Yogurt  1 cup
  • Milk  1/4 cup


Step 1
4 Thick strips of boneless chicken breast marinated with oil, garam masala, ginger paste, garlic paste and natural yogurt for min. 45 mins. (for best results marinate chicken and keep in the refrigerator for 6-8 hrs. before cooking). Add salt to the marinade 10-15 mins. before cooking.

Step 2
Grind the onions, tomatoes and almonds (separately each). Set aside.

Step 3
Heat oil in a pressure cooker, add green cardamoms, black cardamoms, cumin seeds and cinnamon and sauté for a minute. Add onion and sauté till browned. Add garlic paste, ginger paste and green chillies and sauté for a minute.

Step 4
Add tomatoes and cook further for five minutes. Add turmeric powder, red chilli powder and coriander powder and mix well. Add salt and chicken and sauté for four-five minutes.

Step 5
Add a cup of water and bring it to a boil. Cover and pressure cook for five minutes till the chicken gets cooked. Add ground almonds and garam masala powder and mix well. Pressure cook for two-three minutes. Add milk and mix well. Remove Cinnamon and Cardamoms (if you find any).

Step 6
Serve hot with steamed rice.

Relish your Palate!

4 responses to “Murgh Pasanda”

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