Description
Chicken Pasanda is a rich, creamy, mild Indian curry made with yogurt, cream, spices, and ground almonds. Ready in under 30 minutes, it’s perfect for a quick, indulgent dinner.
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 pieces
- 3 cardamom pods
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1.5 tsp ground coriander
- 1.5 tsp garam masala
- 0.5 tsp mild chili powder (optional)
- 0.5 tsp turmeric
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 cup (240 ml) full-fat plain yogurt
- 1/4 cup (60 ml) double/heavy cream
- 3 tbsp ground almonds (almond meal)
- 2 tbsp freshly chopped coriander (cilantro)
- To serve: 2 tbsp toasted almond flakes, extra coriander, boiled rice and/or chapati
Instructions
- Heat ghee in a large frying pan over medium heat.
- Add onion and cook 5 minutes until softened.
- Add chicken pieces and cardamom, cook 5 minutes until chicken is sealed.
- Add garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, and pepper. Cook 2 minutes until coated.
- Stir in yogurt, cream, and ground almonds. Bring to gentle boil, then simmer 6–8 minutes until chicken is cooked through.
- Stir in fresh coriander. Serve topped with toasted almonds and extra coriander.
- Serve with boiled rice or chapati.
Notes
- Can be made ahead: cool, cover, and refrigerate up to 1 day. Reheat gently, adding cream or stock if sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Curry
- Method: Stovetop / Simmer
- Cuisine: Indian