Chicken pasanda

Method

1. 01

   We're getting everything ready.

2. 02

   Fillet chickens into pieces.

3. 03

   We prepare everything for marinade: yogurt, kutchup, dry chili and garam masala, salt.

4. 04

   We're all connected.

5. 05

   Stir it up.

6. 06

   And we add some fillet pieces. Leave in the refrigerator for 4 hours to marinate.

7. 07

   Meanwhile, we are preparing a ginger-garlic mixture. We will do this in a blender and in a mortar.

8. 08

   We grind the onions and roast them in a small amount of oil. We take it out and we leave it for a while.

9. 09

   Pour a glass of tomato puree or diluted tomato paste and add ginger-garlic mass. Put out 10 minutes on a slow fire.

10. 10

    Then we put out the pickled fillet.

11. 11

    We keep stewing until the meat is ready. Then we add the roasted onions.

12. 12

    If you like gravy, you can add more water during cooking.