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Bharwan Chicken Pasanda

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Bharwan Chicken Pasanda
  • Cook Time:
  • This one's a winner on the table. Chicken breasts stuffed with a rich khoya-cheese mixture and drizzled with a luscious coconut-cashew sauce. An array of flavors!


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

  • For the Filling:
  • 1/2 cup khoya
  • 1/2 cup cheese, grated
  • 1/2 cup finely chopped onions
  • A handful of peeled pomegranate seeds
  • 2 Tbsp chopped coriander leaves
  • 1 Tbsp chopped chillies
  • 1/2 tsp of ginger
  • Juice of 1/2 lemon
  • Salt to taste

  • To cook the Chicken:
  • 1 Tbsp ghee
  • Few black cardamoms
  • 4-5 green cardamoms
  • Some cinnamon
  • Tiny piece of mace
  • A tiny handful of black pepper

  • For the Sauce:
  • 1/2 cup cashew nuts
  • 1/2 cup dessicated coconut powder
  • 1 Tbsp ghee
  • 1 cup onions, chopped fine
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 cup whipped yogurt
  • Salt to taste
  • 1/2 tsp fennel powder (saunf)
  • 1/2 tsp choti elaichi powder
  • 1 tsp yellow chilly powder
  • A pinch mace powder (javitri)
  • A pinch nutmeg powder (jaiphal)
  • 1/2 tsp black cardamom powder


  1. Remove all the fat from the chicken breast. Now take a knife and beat it across. Use the blunt end of the knife to flatten the breast out. This is to be done only on the inside of the breast.
  2. Mix in all the spices to marinate the chicken.
  3. Coat the chicken well with the marinade.
  4. Leave it to marinate for about 10 minutes.
  5. Now in another bowl add the filling ingredients
  6. Mix all well.
  7. Now layout the chicken breasts on a flat surface and stuff it with the mixture.
  8. Place the mixture at one end and tightly roll the chicken breast.

  9. To cook the Chicken:
  10. In a pan heat some ghee.
  11. Add to it some black cardamom, green cardamom and all the other spices.
  12. Once the spices begin to splutter add some water. (Just a little bit maybe a cup or so)
  13. Gently lower the chicken pieces into this liquid, on the folded side so that it doesn't open.
  14. Cover it with foil paper and let it cook for a couple of minutes.
  15. While the chicken is cooking you can make the sauce.

  16. For the Sauce:
  17. In the meanwhile dry roast the coconut and cashew nuts.
  18. Once done add it in a blender with some water and make a nice paste.
  19. Heat some ghee in a pan, add the onions to it and let them brown.
  20. Add the ginger-garlic paste and let it brown.
  21. Once done add the yogurt and salt.
  22. Once the yogurt starts to roast and the separation of fat happens, its time to add the cashew and coconut paste.
  23. While this roasts add all the other spices and mix well.
  24. Add about 1/2 cup water to adjust the consistency.
  25. While this is simmering check on the chicken.
  26. Add about 2 Tbsp of the chicken liquid into the sauce.
  27. Once the chicken is cooked take it out on a plate
  28. Once the curry gains the right thickness take it off the heat and pour it over the chicken.
  29. Serve hot!