Chicken Pasanda Recipe
This Chicken Pasanda recipe! Made with a combination of yogurt, spices, cream, and ground almonds, this authentic Indian dish is a favorite among curry lovers.
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 ½ tsp ground coriander
- 1.5 tsp garam masala
- ½ tsp mild chili 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 freshly chopped coriander cilantro
- 2 tbsp toasted almond flakes
- Boiled rice and/or chapati for serving
Instructions
- Heat the ghee in a large frying pan over medium heat.2 tbsp ghee
- Add the chopped onion and cook for 5 minutes until softened.1 onion
- Add the chicken breast pieces and cardamom pods and cook for 5 minutes, stirring occasionally, until the chicken is sealed.3 chicken breasts, 3 cardamom pods
- Stir in the garlic, minced ginger, ground cumin, ground coriander, garam masala, mild chili powder (if using), turmeric, salt, and black pepper. Cook for 2 minutes, stirring, until the chicken is coated.2 cloves garlic, 2 tsp minced ginger, 1 tsp ground cumin, 1 ½ tsp ground coriander, 1.5 tsp garam masala, ½ tsp mild chili powder, ½ tsp turmeric, ¼ tsp salt, ¼ tsp black pepper
- Add the yogurt, cream, and ground almonds. Bring to a gentle boil, then simmer for 6-8 minutes until the chicken is cooked through.240 ml 1 cup full-fat plain yogurt, 3 tbsp ground almonds, 60 ml 1/4 cup double (heavy) cream
- Stir in the fresh coriander (cilantro) right before serving.2 tbsp freshly chopped coriander
- Garnish with toasted almond flakes.2 tbsp toasted almond flakes
- Serve the chicken pasanda with boiled rice and/or chapati.Boiled rice and/or chapati for serving