Chicken Pasanda Recipe

If you’ve ever wanted to bring the flavors of a restaurant-style Indian curry to your own kitchen, this Chicken Pasanda Recipe is your answer. Rich, creamy, and subtly spiced, Chicken Pasanda is made with yogurt, cream, and ground almonds for a silky sauce that clings to tender chicken pieces. Perfect for weeknight dinners, cozy family meals, or special occasions, this curry is mild enough for kids but still layered with authentic Indian flavor. With just 30 minutes from prep to plate, it’s a quick and impressive meal that everyone will love.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes, perfect for busy nights.
• Rich and creamy: Yogurt, cream, and ground almonds create a luscious sauce.
• Mild yet flavorful: Gentle spices deliver depth without overwhelming heat.
• Family-friendly: Kids and adults alike will enjoy its mild, comforting flavors.
• Versatile serving: Pairs beautifully with rice, naan, or chapati.

Ingredients

For the Curry

• 2 tbsp ghee (or sunflower oil) – adds rich flavor and helps fry the spices.
• 1 onion, finely chopped – creates a sweet, aromatic base.
• 3 chicken breasts (approx. 525g/1.1 lbs), chopped into bite-size pieces – tender and protein-packed.
• 3 cardamom pods – adds a subtle floral fragrance.
• 2 cloves garlic, minced – introduces warmth and depth.
• 2 tsp minced ginger – gives a gentle spice and aroma.
• 1 tsp ground cumin – earthy and nutty flavor.
• 1 ½ tsp ground coriander – complements cumin with mild citrus notes.
• 1.5 tsp garam masala – blends traditional Indian spices.
• ½ tsp mild chili powder (optional) – optional heat.
• ½ tsp turmeric – adds color and a gentle earthy flavor.
• ¼ tsp salt – balances the flavors.
• ¼ tsp black pepper – gentle warmth.
• 240 ml (1 cup) full-fat plain yogurt – creates a creamy, tangy base.
• 60 ml (¼ cup) double cream (heavy cream) – enriches the sauce.
• 3 tbsp ground almonds (almond meal) – thickens the curry and adds nutty flavor.
• 2 tbsp freshly chopped coriander (cilantro) – freshens the dish before serving.

To Serve

• 2 tbsp toasted almond flakes – adds crunch and elegance.
• 2 tbsp freshly chopped coriander – bright, fresh garnish.
• Boiled rice and/or chapati – classic accompaniments.

Equipment Needed

• Large frying pan or skillet
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board

How to Make Chicken Pasanda

Step 1: Heat the Ghee

Heat 2 tablespoons of ghee in a large frying pan over medium heat until hot.

Step 2: Cook the Onion

Add the chopped onion and cook for 5 minutes, stirring often, until softened and fragrant.

Step 3: Cook the Chicken

Add the chicken pieces and cardamom pods. Cook for 5 minutes, stirring occasionally, until the chicken is sealed on all sides.

Step 4: Add Spices

Stir in garlic, ginger, cumin, coriander, garam masala, mild chili powder, turmeric, salt, and black pepper. Cook for 2 minutes, stirring constantly, so the chicken is coated and the spices release their aroma.

Step 5: Add Dairy and Almonds

Add yogurt, cream, and ground almonds. Bring to a gentle boil, then reduce heat and simmer for 6–8 minutes until the chicken is cooked through and the sauce is creamy. Tip: Stir occasionally to prevent curdling.

Step 6: Finish with Fresh Herbs

Stir in fresh coriander (cilantro). Serve the pasanda topped with toasted almond flakes and extra coriander. Pair with boiled rice or chapati for a complete meal.

Tips for Success

• Make ahead: This curry can be prepared in advance and stored in the fridge for up to a day. Reheat gently over medium heat, adding a splash of cream or stock if the sauce thickens.
• Avoid overcooking chicken: Bite-size pieces cook quickly, so simmer until just done for tender results.
• Balance creaminess: If the sauce seems too thick, stir in a little extra cream or yogurt.
• Adjust spice: Leave out chili powder for a mild version or add more for extra heat.

Recipe Variations

• Vegetarian Pasanda: Substitute chicken with paneer or chickpeas for a plant-based version.
• Spicy Pasanda: Add green chilies or extra chili powder for more heat.
• Nut-free version: Replace almonds with sunflower seeds or omit for nut-free.
• Slow cooker: Combine chicken, onion, spices, and yogurt in a slow cooker and cook on low for 4–5 hours, then stir in cream and almonds before serving.

Serving Suggestions

Serve with steamed basmati rice, naan, or chapati. Garnish with toasted almonds and fresh coriander for a restaurant-quality presentation. A side of lightly sautéed vegetables or a cucumber raita complements the creamy curry beautifully.

FAQs

Q: Can I make Chicken Pasanda ahead of time?
A: Yes! Refrigerate for up to a day and gently reheat, adding a splash of cream or stock if needed.

Q: Can I freeze this curry?
A: It’s possible, but the cream and yogurt may separate slightly. Reheat slowly and stir to restore smoothness.

Q: How mild is this curry?
A: Very mild by default, but you can increase heat with chili powder or green chilies.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs remain juicy and flavorful and work beautifully in this recipe.

Q: Is this recipe gluten-free?
A: Yes! All ingredients are naturally gluten-free.

Final Thoughts

This Chicken Pasanda is the ultimate creamy, comforting curry—rich, nutty, and lightly spiced. It’s perfect for a quick weeknight dinner or a special meal to impress family and friends. With tender chicken, a velvety sauce, and fragrant garnishes, every bite is a little taste of Indian culinary magic. Serve with rice or chapati, and enjoy a dish that’s as elegant as it is satisfying.

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