1. So pandhra can be made with mutton or with chicken but today I am going to make it with chicken.
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2. Heat five tablespoons of ghee In a deep non-stick frying pan.
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3. Once this ghee has melted we are going to add a few cloves, cinnamon, and some black cumin seeds or we can call it shahi jeera.
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4. And now I am going to add onion I have finely chopped 1 large onion over here.
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5. To saute these onions till they become nice and translucent we don’t have to make them brown onions have become nice and pink.
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6. Then add ginger, garlic, and green chili paste I have ground 1 inch of ginger, 10 pods of garlic, and about 10 pieces of green chilies. saute for a minute till all the raw flavors score now to this.
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7. Then add 1 kg of chicken and saute this well.
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8. Add 1 tbsp salt and 1 cup of water in it and now cover and cook this.
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9. So while the chicken is getting cooked I am going to grind 1 cup of grated dry coconut and 1 cup of grated wet coconut I have soaked 1 tablespoon of poppy seeds and 20 almonds I am going to add that also and I am going to grind this to a nice fine paste. we need to add some water to make a nice fine paste.
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10. After making the paste add it to the chicken and mix it well.
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11. Then add extracted ½ liter of thick coconut milk here which we need to add to our curry now.
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12. Now is bring the curry to a boil.
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13. To finish this curry, heat a tablespoon of gain and I’m going to add some red chilies to this dry red chili.
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14. Lastly, add this to the curry and our Pandhra rassa is ready to be served.
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