Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Pasanda Recipe
    Lost? Site Map

    Chicken Pasanda

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    8 mins

    10 mins

    greysangel's Note:

    Cooking light recipe - Yogurt combines with cashew cream to replace heavy cream in this fragrant and traditional Pakistani dish. The spicy chicken is accompanied by refreshing pineapple and the mellow cashew-yogurt sauce. Use the pita wedges to scoop up the remaining sauce.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
    2. 2
      Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
    3. 3
      Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
    4. 4
      Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
    5. 5
      Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
    6. 6
      Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on October 23, 2008

      55

      Excellent recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Pasanda

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 382.0
     
    Calories from Fat 102
    26%
    Total Fat 11.4 g
    17%
    Saturated Fat 2.7 g
    13%
    Cholesterol 70.6 mg
    23%
    Sodium 762.1 mg
    31%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 2.6 g
    10%
    Sugars 10.8 g
    43%
    Protein 35.8 g
    71%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites