Murg Pasanda

Another chicken dish! I am sure one day I will run out of chicken recipes. But until that day somes let me carry on!
One amazing ingredient in cooking non vegetarian food is Barista. No not the Cafe Coffee Day type. Barista is sliced onions fried golden brown. Just add crushed barista to any dish and se the change in color, flavour and texture. Now you can easily get golden fried onions in bulk packets in supermarkets. And not just one kind. You get fried white onions, fried pink onions, desiccated onions and much more. Who says consumerism is bad.
You can plan this recipe a day prior, keep the marinated chicken in the fridge overnight and cook just before serving. Easy peasy!


Ingredients

1 chicken, cut into pieces
½ cup hung curd
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp chicken masala powder
1 tsp turmeric powder
1 tsp kashmiri chilli powder
 2 tomatoes, pureed
2 green chillies, slit
2 large onions, sliced fine
Salt to taste

Deep fry the sliced onions till they are golden brown. This is your barista, now keep this aside. You can also keep it in an airtight container in the fridge.
Marinate the chicken in hung curd, turmeric powder, chicken masala powder, red chilli powder and salt. Keep it at least 2-3 hours or even overnight.
Heat some oil. Add the ginger and garlic paste. Fry for a minute. Add the tomato puree and cook till the oil separates. Now add the marinated chicken adn cook on high heat for 5 minutes. Crush the barista and add to the chicken. Fry for a minute or two. Now add a cup of water and bring to a boil. Lower heat and simmer till cooked.
Your murg  pasanda is ready.