Chicken Pasanda

Chicken Pasanda is a rich and creamy Indian curry made with tender chicken breasts, yogurt, ground almonds, and aromatic spices like garam masala, cardamom, and turmeric. This easy homemade chicken curry recipe delivers authentic flavor with a mild heat, making it perfect for family dinners or meal prep. Serve with basmati rice or chapati for a complete Indian-inspired meal. Ideal for weeknight cooking, this dish is ready in under 30 minutes and packed with warming spices and a smooth, nutty sauce.

This rich and creamy Chicken Pasanda is a mildly spiced Indian dish made with tender chunks of chicken cooked in a fragrant yogurt and almond sauce. Perfect for a comforting family dinner or a special weekend treat.

Ingredients

For the curry:

• 2 tbsp ghee (or sunflower oil)
• 1 onion, peeled and finely chopped
• 3 chicken breasts (approx. 525g/1.1 lbs), cut into bite-sized pieces
• 3 cardamom pods
• 2 garlic cloves, minced
• 2 tsp minced fresh ginger
• 1 tsp ground cumin
• 1½ tsp ground coriander
• 1½ tsp garam masala
• ½ tsp mild chili powder (optional, adjust to taste)
• ½ tsp ground turmeric
• ¼ tsp salt
• ¼ tsp ground black pepper
• 240 ml (1 cup) full-fat plain yogurt
• 60 ml (¼ 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)
• Steamed basmati rice and/or chapati

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Instructions

1. Sauté the onion:
   Heat the ghee in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until softened and lightly golden.
2. Cook the chicken:
   Add the chicken pieces and cardamom pods to the pan. Cook for 5 minutes, stirring occasionally, until the chicken is sealed on all sides.
3. Add aromatics and spices:
   Stir in the garlic, ginger, cumin, ground coriander, garam masala, chili powder (if using), turmeric, salt, and black pepper. Cook for 2 minutes to coat the chicken in the spices.
4. Simmer the sauce:
   Pour in the yogurt, cream, and ground almonds. Stir well and bring to a gentle simmer. Reduce the heat and cook for 6–8 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
5. Finish and garnish:
   Stir in the freshly chopped coriander. Serve the Chicken Pasanda topped with toasted almond flakes and additional coriander.
6. Serve:
   Accompany with steamed rice or warm chapati.

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Tips

• Yogurt: Use full-fat yogurt to prevent curdling and ensure a creamy texture. Let it come to room temperature before adding to the pan.
• Chicken: Boneless chicken thighs can be used instead of breasts for juicier results.
• Cream: Don’t skip the cream—it adds richness and balances the spices.

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Variations and Substitutions

• Nut-free: Omit the ground almonds and use a tablespoon of coconut cream for texture.
• Vegetarian version: Replace chicken with paneer or mushrooms for a meat-free alternative.
• Extra heat: Add a chopped green chili with the spices if you prefer a spicier dish.

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FAQs

Can I make this ahead of time?
Yes! Chicken Pasanda reheats well. Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of water or cream if needed.

Can I freeze it?
Absolutely. Freeze in portions for up to 2 months. Defrost overnight in the fridge before reheating.

Why is my sauce curdling?
This can happen if the yogurt is too cold or added over high heat. Always use room-temperature yogurt and add it slowly, stirring constantly.

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Serving Suggestions

• Rice: Basmati rice or pilau rice is perfect for soaking up the sauce.
• Breads: Serve with chapati, naan, or paratha for a complete meal.
• Sides: Add a cucumber raita or kachumber salad for a refreshing contrast.

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Why You’ll Love This Recipe

• Mild and creamy, perfect for all spice levels
• Rich, nutty flavor with a luxurious texture
• Ready in under 30 minutes
• Great for weeknights or special occasions
• Easily adaptable for different diets and tastes