Tender chicken pieces simmered in a luxurious, creamy gravy made from almonds, cashews, and fragrant spices. A classic Mughlai dish that's rich, mild, and perfect for a special meal, best enjoyed with naan or pulao.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
404cal
33gprotein
12gcarbs
Ingredients
500 g Boneless Skinless Chicken (cut into 2-inch pieces and flattened slightly)
0.5 cup Curd (whisked until smooth)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (for color, not heat)
1.25 tsp Salt (divided)
2 tbsp Cashews
2 tbsp Almonds (blanched and peeled)
1 tbsp White Poppy Seeds (also known as khus khus)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Melt-in-mouth chicken pasanda with flaky warqi paratha – a rich and soul-satisfying dinner.
This mughlai dish is perfect for dinner. With 1009.53 calories and 39.260000000000005g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
3 tbsp Ghee
1 inch stick Cinnamon Stick
3 pods Green Cardamom (lightly crushed)
3 cloves Cloves
1.5 cup Onion (finely chopped or pureed for a smoother gravy)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 cup Water (for the gravy, adjust as needed)
0.25 cup Fresh Cream (heavy or double cream)
0.5 tsp Sugar (optional, to balance flavors)
0.5 tsp Kewra Water (optional, for authentic fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Creamy Nut Paste
In a small bowl, soak the cashews, blanched almonds, and poppy seeds in 1/2 cup of warm water for about 20 minutes. This will soften them for easier grinding.
Transfer the soaked nuts and seeds along with their soaking water to a high-speed blender.
Blend until you have a completely smooth, lump-free paste. Scrape down the sides as needed. Set aside.
3
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped or pureed onion to the pan. Cook for 10-12 minutes, stirring frequently, until the onions are soft, translucent, and have turned a light golden brown.
4
Cook the Chicken
Add the marinated chicken and all of the marinade to the pan with the onions.
Increase the heat to medium-high and cook for 6-8 minutes, stirring occasionally. Continue cooking until the chicken is lightly browned on all sides and the moisture from the curd has mostly evaporated.
5
Build the Gravy
Reduce the heat to low. Add the coriander powder and cook for 1 minute, stirring constantly, to toast the spice.
Pour in the prepared nut paste. Continue to cook on low heat for 3-4 minutes, stirring continuously to prevent it from sticking or burning. Cook until the paste thickens and you see ghee separating at the edges.
Slowly stir in 1 cup of water and the remaining 0.75 tsp of salt. Mix well to combine everything into a smooth gravy.
6
Simmer and Finish
Bring the gravy to a gentle simmer. Cover the pan, keep the heat on low, and let it cook for 10-15 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened to your desired consistency.
Turn off the heat completely. Let it sit for a minute.
Stir in the fresh cream, garam masala, sugar (if using), and kewra water (if using). Mix gently until just combined. Do not boil the curry after adding the cream to prevent it from splitting.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with naan, sheermal, or a fragrant basmati rice pulao.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
