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Chicken Pasanda Recipe

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★★★★★

4.7 from 105 reviews

Chicken Pasanda is a rich and creamy North Indian dish featuring tender chicken breasts cooked in a fragrant blend of spices, yogurt, cream, and ground almonds. This comforting curry is enhanced with garlic, ginger, and cardamom pods, delivering a delicate yet flavorful profile, perfect when served with boiled rice or chapati.

Ingredients

Scale

Cooking Base

  • 2 tbsp ghee (or sunflower oil)
  • 1 onion, peeled and finely chopped

Chicken and Spices

  • 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

Dairy and Nuts

  • 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

Garnish and Serving

  • 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 and shimmering to create a flavorful base for the dish.
  2. Sauté the onion: Add the finely chopped onion and cook for about 5 minutes, stirring frequently, until softened and translucent for a sweet, aromatic foundation.
  3. Cook the chicken and cardamom: Introduce the bite-sized chicken pieces and 3 cardamom pods to the pan. Cook for 5 minutes, stirring occasionally, until the chicken is sealed and beginning to brown.
  4. Add garlic, ginger, and spices: Stir in the minced garlic, ginger, ground cumin, coriander, garam masala, mild chili powder, turmeric, salt, and black pepper. Cook for 2 minutes to release the spices’ fragrant oils and coat the chicken thoroughly.
  5. Add dairy and almonds: Mix in the full-fat yogurt, heavy cream, and ground almonds. Bring the mixture gently to a boil, then reduce the heat to a simmer.
  6. Simmer the curry: Allow the curry to simmer gently for 6-8 minutes, stirring occasionally, ensuring the chicken is cooked through and the sauce is thickened.
  7. Finish with fresh coriander: Stir in freshly chopped coriander (cilantro) to infuse freshness throughout the dish.
  8. Serve: Spoon the Chicken Pasanda onto serving plates, topping with toasted almond flakes and a sprinkle of extra fresh coriander. Accompany with boiled rice and/or chapati for a complete meal.

Notes

  • For a milder version, omit the mild chili powder.
  • Ghee can be substituted with sunflower or vegetable oil for a different flavor profile.
  • Use bone-in chicken pieces if preferred; just increase cooking time slightly to ensure thorough cooking.
  • Ground almonds help thicken the sauce while adding a nutty richness.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To make it gluten-free, serve with rice instead of chapati.

Keywords: Chicken Pasanda, Indian chicken curry, creamy chicken curry, Indian recipe, Pasanda curry, spiced chicken dish

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