Name: Chicken Pasanda Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp ghee (or sunflower oil); 1 onion, peeled and finely chopped; 3 chicken breasts (approx. 525g / 1.1lbs), chopped into bite-size chunks; 3 cardamom pods; 2 cloves garlic, peeled and minced; 2 tsp minced ginger; 1 tsp ground cumin; 1 ½ tsp ground coriander; 1.5 tsp garam masala; ½ tsp mild chilli powder (optional, leave it out for no heat); ½ tsp turmeric; ¼ tsp salt; ¼ tsp black pepper; 240 ml (1 cup) full-fat plain yogurt; 60 ml (1/4 cup) double (heavy) cream; 3 tbsp ground almonds (almond meal); 2 tbsp freshly chopped coriander (cilantro); 2 tbsp toasted almond flakes; 2 tbsp freshly chopped coriander (cilantro); Boiled rice and/or chapati

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Introduction

Chicken Pasanda is a deliciously creamy and mildly spiced Indian curry, perfect for a comforting meal. This recipe combines tender chicken with aromatic spices, yogurt, and almonds for a rich and flavorful dish that’s easy to make at home.

A round white plate holds a serving of white rice on the right side, with individual grains visible and topped with small green herb pieces and light brown almond slices. On the left side, the plate contains a yellow creamy curry with visible chunks of chicken, garnished with more green herbs and a few almond slices, showing a rich and smooth texture. Two pieces of slightly charred flatbread are partially tucked under the curry on the left side of the plate. The plate is placed on a white marbled surface with some scattered almond slices and herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp ghee (or sunflower oil)
1 onion, peeled and finely chopped
3 chicken breasts (approx. 525g / 1.1 lbs), chopped into bite-size chunks
3 cardamom pods
2 cloves garlic, peeled and minced
2 tsp minced ginger
1 tsp ground cumin
1 ½ tsp ground coriander
1.5 tsp garam masala
½ tsp mild chilli powder (optional, omit for no heat)
½ tsp turmeric
¼ tsp salt
¼ tsp black pepper
240 ml (1 cup) full-fat plain yogurt
60 ml (1/4 cup) double (heavy) cream
3 tbsp ground almonds (almond meal)
2 tbsp freshly chopped coriander (cilantro)

To Serve:

2 tbsp toasted almond flakes
2 tbsp freshly chopped coriander (cilantro)
Boiled rice and/or chapati

Instructions

Step 1: Heat the ghee in a large frying pan over medium heat until hot.
Step 2: Add the chopped onion and cook for 5 minutes, stirring often, until softened.
Step 3: Add the chicken pieces and cardamom pods. Cook for 5 minutes, stirring occasionally, until the chicken is sealed on all sides.
Step 4: Stir in the minced garlic, ginger, cumin, ground coriander, garam masala, mild chilli powder, turmeric, salt, and black pepper.
Step 5: Cook for 2 minutes, stirring regularly, until the chicken is well coated with the spices.
Step 6: Add the yogurt, cream, and ground almonds. Bring to a gentle boil, then reduce the heat and simmer for 6–8 minutes until the chicken is cooked through and the sauce has thickened.
Step 7: Stir in the freshly chopped coriander, then remove from heat.
Step 8: Serve the pasanda topped with toasted almond flakes and more fresh coriander. Accompany with boiled rice and/or chapati.

Tips & Variations

Use full-fat yogurt and cream to prevent the sauce from curdling and to achieve a rich texture.
For extra heat, add a pinch of cayenne pepper or increase the mild chilli powder.
Ground cashews can be substituted for almonds if preferred.
Remove the cardamom pods before serving to avoid biting into them.
Double the recipe for larger gatherings, but allow extra cooking time for the chicken to cook through evenly.

Storage

Store leftover Chicken Pasanda in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over medium heat, stirring occasionally to prevent sticking. The sauce may thicken upon cooling; add a splash of cream or stock when reheating to loosen it. You can also freeze the curry in portions—defrost overnight in the refrigerator and reheat slowly, stirring regularly for best results.

How to Serve

A round white plate shows a meal with three main parts: on the left, there are two folded pieces of flatbread with golden brown char marks; in the middle and right, a bed of white rice with separate grains, sprinkled with almond slices and green herb bits; covering part of the rice and on the plate's left side, there is a thick yellow curry sauce with visible chunks of meat or tofu, topped with more almond slices and chopped green herbs. The plate sits on a white marbled surface, and a fork rests on the right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Pasanda ahead of time?

Yes, you can prepare the curry ahead. After cooking, cool it quickly, cover, and refrigerate for up to a day. Reheat gently over medium heat before serving.

Is freezing Chicken Pasanda a good idea?

Freezing is possible but take care to use full-fat dairy products to avoid curdling. Cool the curry quickly and freeze in portions. Defrost overnight in the refrigerator and reheat slowly on medium heat, stirring occasionally.