Print

Chicken Pasanda Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

Chicken Pasanda is a flavorful and creamy Indian curry featuring tender chicken breast pieces cooked in a rich blend of spices, yogurt, cream, and ground almonds. This comforting dish is garnished with toasted almond flakes and fresh coriander, making it perfect to serve with boiled rice or chapati for a wholesome meal.

Ingredients

Scale

For the Pasanda:

  • 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)

To Serve:

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

Instructions

  1. Heat the ghee: Warm 2 tablespoons of ghee in a large frying pan over medium heat until hot.
  2. Sauté the onion: Add the finely chopped onion and cook for 5 minutes, stirring often, until softened and translucent.
  3. Cook the chicken: Add the bite-sized chicken breast pieces and 3 cardamom pods to the pan. Cook for 5 minutes, stirring occasionally, until the chicken is sealed and slightly browned on the outside.
  4. Add spices and aromatics: Stir in 2 cloves minced garlic, 2 teaspoons minced ginger, 1 teaspoon ground cumin, 1 ½ teaspoons ground coriander, 1.5 teaspoons garam masala, ½ teaspoon mild chilli powder (optional), ½ teaspoon turmeric, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 2 minutes, stirring continuously to coat the chicken evenly with the spices.
  5. Add dairy and almonds: Pour in 240 ml (1 cup) full-fat plain yogurt, 60 ml (¼ cup) double cream, and 3 tablespoons ground almonds. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 6-8 minutes until the chicken is thoroughly cooked and the sauce thickens slightly.
  6. Finish with fresh coriander: Stir in 2 tablespoons freshly chopped coriander (cilantro) into the curry. Remove from heat.
  7. Serve: Dish out the Chicken Pasanda and top with 2 tablespoons toasted almond flakes and an additional 2 tablespoons of freshly chopped coriander. Serve alongside boiled rice and/or chapati.

Notes

  • Make Ahead: You can prepare this curry ahead of time. Cool it quickly after cooking, cover, and refrigerate for up to one day. Reheat gently over medium heat, stirring occasionally until piping hot. Add a splash of cream or stock during reheating to loosen the sauce if it thickens too much.
  • Freezing: Full-fat yogurt and cream allow this dish to freeze well without curdling. Cool quickly and freeze in portions as soon as possible after cooking. Defrost overnight in the refrigerator and reheat over medium heat, stirring occasionally until hot throughout.
  • Scaling: You can easily double or halve the recipe by maintaining ingredient ratios. Cooking times may vary slightly with larger quantities, especially for the chicken to cook through.
  • Nutritional info: The nutrition provided is per serving based on 4 servings, excluding rice or chapati.

Keywords: Chicken Pasanda, Indian Chicken Curry, Creamy Chicken Curry, Almond Chicken Curry, Indian Main Dish, Easy Indian Recipe

Find it online: https://tastemadebyclara.com/chicken-pasanda-recipe/