Chicken Pasanday by Zubaida Tariq

Ingredients:

• Chicken fillet 1/2 kg
• Yogurt 1 cup
• Onion 1
• Small cardamom 6
• Lemon 4
• Mint leaves 1 bunch
• Green chilies 4
• White cumin 1 tsp
• Turmeric 1 tsp
• Poppy seeds 1 tbsp
• Ginger garlic paste 1 tbsp
• Red chili 1 tbsp
• Black pepper 1 tbsp
• Raw papaya 1 tbsp
• Roasted chickpeas 1 tbsp
• Bihari masala 2 tbsp
• Salt to taste
  

Method:

1. First mash chicken fillet lightly and put yogurt, raw papaya, ginger garlic paste and salt.
2. Now mix poppy seeds, white cumin, roasted chickpeas, small cardamom and black pepper, grind finely and mix in pasanday.
3. Heat oil in pot, don onion golden brown and take it out.
4. After that, put masalay pasanday. Together mix turmeric, bihari masala, red chili and lemon juice, cover it and cook it.
5. When water dries, roast it lightly and keep on simmer.
6. In end, take it out in dish, put fried onion, mint leaves and green chilies and serve with hot naan or parathay.