### TranslatedIngredients: 1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,2 Dry Red Chillies,1 Bay leaf (tej patta),500 grams Chicken breasts,1/2 cup Curd (Dahi / Yogurt),4 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,2 teaspoons Sunflower Oil,2 Onions - sliced,2 Tomatoes - chopped,1 teaspoon Turmeric powder (Haldi),Salt - as per taste ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Mughlai ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Chicken Pasanda Recipe, thoroughly wash and clean the chicken pieces.For the spice mixHeat a skillet on low flame and add all the whole spices - Cumin seeds, Black Pepper, Cinnamon Stick, Cloves, Cardamom pods, Bay leaves and Dry red chillies and roast them for few minutes until the spices are well roasted and aroma begins to rise. Turn off the flame and allow it to cool. Transfer the spices into a  mixer-grinder and grind it into a powder.To marinate the chickenIn a large bowl, add curd, freshly ground spice mix, finely chopped ginger and garlic. Add the chicken breasts into the mixture, coat the masala onto all the pieces of the chicken and let it marinate for half an hour.Heat a heavy bottom pan on medium flame and add oil. Once the oil is hot, add onions and fry till they turn golden brown. this will take about 4-6 minutes.Now add in the tomatoes, sprinkle salt and turmeric powder and give it a good toss.Cover and cook until the tomatoes turn mushy. Add the marinated chicken pieces and stir all the ingredients well.Adjust salt according to your taste, cover the pan with a lid and cook for another 10 minutes.Serve the Chicken Pasanda Recipe along with Whole Wheat Palak Naan Recipe and Burani Raita for a weeknight dinner. 