June 16, 2017 bharwan chicken pasanda recipe

Bharwan Chicken Pasanda Recipe | Indian Cuisine | Chicken Recipe

This Bharwan Chicken Pasanda Recipe is a mouth watering dish on the table. Perhaps, very rich and delicious cuisine made of chicken breasts stuffed with khoya-cheese mixed with flavorsome coconut-cashew sauce. I bet you would enjoy making and eating this delicious food.


  • chicken breasts –  4
  • ginger paste –  1 1/2 tsp
  • chilly powder – 1/2 tsp yellow
  • garlic paste – 2 tsp
  • cumin seed – 1/2 tsp
  • salt to taste

    For the Filling:

  • khoya – 1/2 cup
  • cheese, grated –  1/2 cup
  • finely chopped onions – 1/2 cup
  • coriander leaves – 2 tbsp (chopped)
  • A handful of pomegranate seeds
  • chopped chillies – 1 Tbsp
  • ginger – 1/2 tsp
  • 1/2 lemon juice
  • Salt to taste

    To cook the Chicken:

  •  ghee – 1 Tbsp
  • black cardamoms – 3 -4
  • green cardamoms – 4-5
  • Some cinnamon
  •  mace – Tiny piece
  • A tiny handful of black pepper

     For the Sauce:

  • cashew nuts – 1/2 cup
  • desiccated coconut powder – 1/2 cup
  • ghee – 1 Tbsp
  • onions, chopped fine – 1 cup
  • fennel powder – 1/2 tsp (saunf)
  • Choti elaichi powder – 1/2 tsp
  •  chilly powder -1 tsp (yellow)
  • garlic paste – 2 tsp
  • 1 tsp ginger paste
  • yogurt – 1/2 cup whipped
  •  mace powder (javitri) – A pinch
  • nutmeg powder (jaiphal) – A pinch
  • black cardamom powder – 1/2 tsp
  • Salt to taste

   Bharwan chicken pasanda recipe Process:

  1. Bharwan Chicken breast without fat.  With a knife cut across. With the blunt end of the knife flatten the breast. This is to be done on the inside of the breast only.
  2. Marinate the chicken by mixing all the spices too.
  3. Coat the chicken well.
  4. Marination time about 10 minutes.
  5. Take another bowl and add all the filling ingredient. Mix all well.
  6. Now lay out the chicken breasts on a flat surface and stuff it with the mixture.
  7. Put the mixture at one end and roll the chicken breast tightly.

     To cook the Chicken:

  1. Heat some ghee in a pan.
  2. Into it add some black cardamom, green cardamom, and all other spices.
  3. As the spices begin to splutter add some water. (maybe a cup or so)
  4. Now slowly put the chicken pieces into this liquid. Put it on the folded side so that it doesn’t open.
  5. Cover the pan with foil paper tightly and let it cook for a couple of minutes.

You can make the sauce while the chicken cooks.

    For the Sauce:

  1. Dry roast the coconut and cashew nuts.
  2. In a blender add coconut and cashew nuts with some water and make a nice paste.
  3. In a pan, heat some ghee add onions and cook them until brown.
  4. Ginger-garlic paste needs to be added, cooked until brown.
  5. Now add the yogurt and salt.
  6. Slowly yogurt starts to roast and the fat gets separated, now it’s time to add cashew and coconut paste.
  7. Once this roasts, add all the other spices and stir well.
  8.  To adjust the consistency add 1/2 cup water(accordingly)
  9. At the same time check on the chicken.
  10. About 2 Tbsp of the chicken liquid should be added to the sauce.
  11. Once the chicken is cooked take it out on a serving plate
  12. Once the curry is at the right thickness remove it from the flames and pour it over the chicken.
  13. Serve hot Bharwan Chicken Pasanda Recipe!

It should taste slurp !!

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