Murgh Pasinde

Murgh Pasinde

Just like Gosht Pasinde which is a classic Hyderabadi meat preparation, I often prepare Murgh Pasinde in my house using the same masalas and the same technique, but just replacing the kind of meat being used. Chicken is easier to cook and mush healthier than mutton or beef. The creamy nutty and spicy gravy of this curry is sure to seduce your taste buds. I serve this curry along with Parathas or Tandoori Naan for a delicious meal.

Murgh Pasinde – Chicken in a Creamy Nutty and Spicy gravy

Ingredients:

Chicken/Murgh – 1 kg, whole, skinned and cut into 12 pieces (you can also use boneless and thinly sliced flat chicken breast meat instead)
Salt – 1 tsp
Turmeric powder – 1/4 tsp
KhusKhus – 1 tbsp
Canola oil – 4 tbsp
Onion – 2 cups, sliced roughly
Dry roasted groundnut paste – 1/2 tbsp
Canned Coconut milk – 2 tbsp
Green chillies, serrano – 3, each split into two
Almonds, Cashew nuts, Chironji nuts – 1 tbsp each, roughly chopped and soaked in 1/2 cup warm milk for 15-30 minutes and then pureed into a smooth paste (optional)
Yogurt – 1 cup
Dry roasted Coriander powder – 1/2 tsp
Cardamom powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Black pepper powder – 1 tsp
Cilantro – 1 tbsp, finely chopped

Ingredients:

1. Marinate the chicken with 1/2 tsp black pepper powder powder, turmeric powder and salt and keep aside.
2. Meanwhile dry roast the khuskhus in a large heavy bottomed non-stick sauce pan for a minute or two. Transfer it to a small cup, pour in 2 tbsp warm water and keep aside.
3. In the same pan pour in oil and add the sliced onions. Stir fry until golden brown in color. Add ginger garlic paste and fry along for a minute. Using a slotted spoon transfer it all to a platter.
4. In the same pan with the remaining oil add the marinating chicken pieces and stir fry for 3-5 minutes until no longer pink. Using a slotted spoon remove the chicken to a platter. Cover and keep aside.
5. In a blender container, add the fried onion+ginger garlic paste, soaking khuskhus along with water, groundnut paste, coconut milk, green chillies and blend into a smooth puree. Add yogurt and blend again into a smooth paste.
6. Pour this paste into the saucepan, along with the nuts puree if using, and cook at medium high heat until bubbling. Lower the heat and half cover with a lid, cook stirring occasionally for about 10-15mins.
7. Later add coriander powder, black pepper to taste, cardamom powder, salt to taste and garam masla powder. Mix well. Pour in 1/2 cup warm water and add the chicken with all its juices. Gently mix. Cover and let cook on simmer for about 20 minutes, until done. The gravy should be fairly thick in consistency. Garnish with cilantro and serve.

Before I sign off for today, many congratulations to Priya of Akshayapatram on winning the Best Indi Foodblog Award 2008 at Indibloggies!

Cheers,
Mona

15 thoughts on “Murgh Pasinde

  1. monajee, assalamu alaykum, monajee i m a bit confused after looking picture and going through the recipe. what surprises me is that how you got so yelloish red colour of the dish when you not used either red chillies or tomatoes. will you pls explain it? or pls correct me if i m wrong.
    thanks.

    Shaikhmohammed, the use of turmeric powder and other spices gives the gravy a yellowish tinge. Black pepper powder and green chillies impart the hotness to the curry. Tomatoes are not used here. ~Mona

  2. This looks really delicious … i want to try it .. but just a quick question … what is KhusKhus when i searched the net it said its white poppy seed … what is its flavor like??

    Laila, Khuskhus are white poppy seeds that are added to gravy curries. They impart a delicious creamy flavor, richness and volume to the gravy. ~Mona

  3. Assalamualaikum Mona

    Well I wd like to know the difference between pasinde and qorma..Usually when I prepare pasinde of mutton i make it a little dry as compared to qorma and sometimes give fumes of burning coal after it is prepared but ingredients-wise i know not of any difference as the same things are used to make even qorma in hyd…do throw some light 🙂

    WaAlaiKumAsSalaam Amena, the masalas for qorma and pasinde are the same, except for perhaps two small differences. One is that black pepper powder and green chillies is used in pasinde (some people totally avoid using red chilli powder in pasinde), whereas in qorma, red chilli powder is used for spice. The other difference is the consistency of the gravy. Pasinde gravy is made thick and clings to the meat, whereas gravy of qorma is thin.
    My Ammi also adds fried binnes ki phalli and thick aloo slices in pasinde, as I have posted in Gosht pasinde recipe. ~Mona

  4. Assalamu-alaikum Mona,
    I know of a Hyderabadi aunty who is trying to get her recipes published….and trust me, she cooks THE most authentic Hyderabadi food I have ever tasted. Hopefully, in the next month or two I’ll be getting my hands on her recipes(she wants me to make them editor-worthy). As soon as I get her recipes, I’m planning to go on a Hyderabadi cuisine marathon 😀
    I’ll be sure to share any successful recipes from the book with you 🙂

    WaAlaiKumAsSalaam Nabeela, thats a very good news. I look forward to them all inshallah. Also do keep me updated about the cookbook in work. Excited and waiting eagerly for the book on Hyderabadi cuisine exclusively after a very long time. ~Mona

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