Name: Chicken Pasanda Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 tbsp ghee (or sunflower oil); 1 onion, peeled and finely chopped; 3 chicken breasts (approx. 525g / 1.1 lbs), chopped into bite-sized chunks; 3 cardamom pods; 2 cloves garlic, peeled and minced; 2 tsp minced ginger; 1 tsp ground cumin; 1 1/2 tsp ground coriander; 1.5 tsp garam masala; ½ tsp mild chilli powder (optional); 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 toasted almond flakes; 2 tbsp freshly chopped coriander (cilantro); Boiled rice and/or chapati

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Introduction

Chicken Pasanda is a creamy, mildly spiced Indian curry that combines tender chicken with fragrant spices and a rich almond-based sauce. This comforting dish is perfect for a flavorful weeknight dinner or a special meal with family and friends.

A bowl filled with thick yellow curry containing many chunks of cooked chicken coated in the smooth sauce, topped with toasted sliced almonds and small green cilantro leaves scattered on top, with a silver spoon resting inside the bowl on the right; the bowl is placed on a white marbled texture with some scattered almonds and cilantro leaves around. A plate of round flatbreads with a lightly browned surface sits partially visible in the upper left corner along with a small bowl full of more toasted almond slices on the upper right. 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/1.1lbs, chopped into bite-size chunks)
3 cardamom pods
2 cloves garlic (peeled and minced)
2 tsp minced ginger
1 tsp ground cumin
1 1/2 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
Boiled rice and/or chapati, to serve

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, cooking for 5 minutes while stirring occasionally until the chicken is sealed.
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 continuously, to coat the chicken thoroughly with the spices.
Step 6: Add the yogurt, cream, and ground almonds. Bring the mixture to a gentle boil, then reduce the heat and simmer for 6–8 minutes until the chicken is fully cooked and the sauce thickens slightly.
Step 7: Stir in the fresh coriander, then remove from heat.
Step 8: Serve the pasanda topped with toasted almond flakes and extra fresh coriander alongside boiled rice and/or chapati.

Tips & Variations

For a richer sauce, you can substitute the cream with coconut milk for a subtle variation.
If you prefer less heat, simply omit the chilli powder without affecting the dish’s flavor.
To toast almond flakes evenly, spread them in a dry pan over low heat and stir frequently until golden.
This dish pairs well with fragrant basmati rice or warm, soft chapati for soaking up the sauce.

Storage

Store leftover Chicken Pasanda in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from curdling, stirring occasionally until heated through.

How to Serve

A bowl shows a dish with three parts: on the left, two pieces of round, brownish flatbread with dark char marks and a soft texture resting on the side; in the middle and right side, there is a pile of white rice with individual grains visible and topped with slivered toasted almonds and green chopped herbs; covering part of the rice and flatbread is a thick yellow curry sauce with soft, chunky pieces of meat or tofu, sprinkled with more green herbs and almonds. The bowl is dark blue, set on a white marbled surface with some scattered herbs and almond slices visible. A silver fork is placed on the right side inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless chicken thighs work well for this dish and tend to stay tender and juicy. Just adjust the cooking time slightly if needed.

Is it possible to make this recipe dairy-free?

Absolutely. Replace ghee with a neutral oil, use coconut yogurt instead of plain yogurt, and substitute cream with coconut cream to keep it dairy-free while maintaining creaminess.