Comments on: Chicken Pasanda

By: Pooja Mukherjee

Pooja Mukherjee — Thu, 20 Dec 2012 17:37:45 +0000

I made da chicken pasanda recipe for quite a few tyms now without any guilt coz i just loved it. But in my hubbys case he is not so much liking da colour as i use food colour instead of degi mirch and instead of red it becoms pink.
but da taste is just outstanding i just love it and so my hubby.

For christmas we r having a small getoghether and iam making it a point that i make dis chicken pasanda recipe “ONLY” without a second thought, coz its not only tasty but its dam easy and saves tym a lot!!!!

But instead of viniger i prefer to put lime juice tat gvs me a better taste.

Thanx!!

By: Samir B

Samir B — Sun, 07 Oct 2012 22:55:30 +0000

Dear Hetal and Anuja,

Thank you so much for sharing this recipe, and indeed all the others, with us. I have made quite a few of your recipes and keep coming back to this one–it’s my absolute favourite.

Anuja, please tell your mum that she has in me a fan for life! 🙂

Regards,

Samir

By: Abhipsa

Abhipsa — Fri, 05 Oct 2012 05:15:16 +0000

I tried out the recipe, it turned out awesome.Me n my husband have become a fan of ur “chiken pasanda”. I have noted down other recipes n will b trying it soon….thank u so much for all these wonderful recipes!!

By: hetal

hetal — Fri, 22 Jun 2012 10:29:36 +0000

In reply to Rozy. Hi Rozy, Paprika is used mainly for getting a red color without added to much spice with the red chili powder. Tandoori masala has many other spices added so it would not be a good substitute. You can leave it out or add red chili powder to your taste.

By: Rozy

Rozy — Tue, 19 Jun 2012 21:01:51 +0000

Dear Hetal & Anuja !!

it will b first time i am trying any recipe…chicken pasanda sounds very tempting and plaaning to make for weekend… is der any subtitute for paprika or can i use tandoori masala if yes how much ??