A traditional dish in our signature way. Make painda today and enjoy. #HappyCookingToYou

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  • Badi elaichi (Black cardamom) 2
  • Hari elaichi (Green cardamom) 3
  • Zeera (Cumin seeds) ½ tbs
  • Lehsan (Garlic) 5-6 cloves
  • Adrak (Ginger) 1 inch piece
  • Hari mirch (Green chillies) 3-4
  • Pani (Water) 1/4 Cup or as required
  • Dhania powder (Coriander powder) 2 tbs
  • Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
  • Haldee powder (Turmeric powder) ½ tsp
  • Garam masala powder 1 tsp
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Cooking oil 3/4 Cup
  • Pyaz (Onion) sliced 2 medium
  • Chicken 1 kg
  • Namak (Salt) 1 & ½ tsp or to taste
  • Tamatar (Tomatoes) pureed 2 medium
  • Nestle milkpak yogurt ½ Cup
  • Garam pani (Hot water) 1 litre or as required
  • Aloo (Potatoes) cubes 300g
  • Hara dhania (Fresh coriander) chopped 1/4 Cup
  • Roti


In spice mixer,add black cardamom,green cardamom,cumin seeds and grind well.

Add garlic,ginger,green chillies,water and grind to make a paste & set aside.

In bowl,add coriander powder,Kashmiri red chilli powder,turmeric powder,garam masala powder,red chilli powder,mix well & set aside.

In pot,add cooking oil,onion and fry until light golden.

Add chicken and mix well.

Add salt and mix well until changes color.

Now add spices & chilli paste,mix well and cook for 2-3 minutes.

Add pureed tomatoes,mix well and cook on high flame for 6-8 minutes.

In bowl,add yogurt and whisk well.

In pot,add yogurt and mix well.

Now add prepared spice mix,mix well and cook until oil separates.

Add hot water,mix and bring it to boil.

Add potatoes and mix.

Cover partially and cook on low flame for 12-15 minutes.

Switch off the flame,cover and let it rest for 5 minutes.

Take out tarri (oil) and add it in fresh coriander.

In serving bowl,add roti,gravy and mix.

Add chicken pieces and pour tarri.

Garnish with onion rings,tomato,lemon slices & serve!


Recipe By: Seema Hanif

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