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Thanjavur Special Murgh Pasanda
🇮🇳 Indian

Thanjavur Special Murgh Pasanda

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Thanjavur cooking — Thanjavur Special Murgh Pasanda brings a tamarind touch with a classic pasanda finish. About 46 minutes from fridge to table.

Prep 16 min Cook 30 min Serves 4 Hard

Ingredients

  • Chicken500 g, curry cut
  • Saltto taste
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Tamarind Paste2 tbsp

Optional extras

  • Green Chili1-2, slit
  • Lemon1/2

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

  6. 6

    Reduce to coat; finish with herbs or cream if using.

  7. 7

    Serve immediately.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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