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Bharwan Chicken Pasanda


Bharwan Chicken Pasanda

Bharwan Chicken Pasanda



Recipe 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


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.

Mix in all the spices to marinate the chicken.

Coat the chicken well with the marinade.

Leave it to marinate for about 10 minutes.

Now in another bowl add the filling ingredients

Mix all well.

Now layout the chicken breasts on a flat surface and stuff it with the mixture.

Place the mixture at one end and tightly roll the chicken breast.

To cook the Chicken:

In a pan heat some ghee.

Add to it some black cardamom, green cardamom and all the other spices.

Once the spices begin to splutter add some water. (Just a little bit maybe a cup or so)

Gently lower the chicken pieces into this liquid, on the folded side so that it doesn't open.

Cover it with foil paper and let it cook for a couple of minutes.

While the chicken is cooking you can make the sauce.

For the Sauce:

In the meanwhile dry roast the coconut and cashew nuts.

Once done add it in a blender with some water and make a nice paste.

Heat some ghee in a pan, add the onions to it and let them brown.

Add the ginger-garlic paste and let it brown.

Once done add the yogurt and salt.

Once the yogurt starts to roast and the separation of fat happens, its time to add the cashew and coconut paste.

While this roasts add all the other spices and mix well.

Add about 1/2 cup water to adjust the consistency.

While this is simmering check on the chicken.

Add about 2 Tbsp of the chicken liquid into the sauce.

Once the chicken is cooked take it out on a plate

Once the curry gains the right thickness take it off the heat and pour it over the chicken.

Serve hot!

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Key Ingredients: Chicken, ginger, garlic, yellow chillies, salt, cumin seeds, khoya, onion, pomegranate, coriander leaves, green chillies, lemon juice, clarified butter, green cardamom, black cardamom, cinnamon, mace, black pepper, cashew nuts, desiccated coconut, c