I love curry dishes, and this Chicken Pasanda recipe is my favorite. It is rich, creamy, spicy, and really delightfully delicious in taste and flavor!
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Chicken Pasanda Recipe
Chicken Pasanda is one of the easiest Indian curries, made with yogurt and cream and topped with toasted almond flakes and fresh cilantro.
This dish is flavourful and has a lovely vibrant color; ready in just 30 minutes! It is my all-time favorite curry recipe.
The taste and texture of this dish are excellent. Don't worry; this dish isn't spicy; in fact, it has a mild spice flavour. It is also flavorful, creamy and so delicious.
At the same time, the texture of this curry is thick and super rich. I promise you everyone in your family will enjoy it. Also, The yogurt and the cream I added to this dish give it extra richness.
This Dish Is
- A delicious Indian style dish.
- It is Freezer-friendly!
- Super easy to make.
- It is perfect for lunch or dinner.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
Chicken Breasts. I like to use the breast part of the chicken because it allows a faster cooking time, plus it provides the leanest part possible for your dish.
Sunflower Oil. You can use vegetable oil instead.
Yogurt. I prefer to use full-fat yogurt because it is creamier, thicker, and richer in flavor and texture.
Onion And Garlic. Both are good flavoring agents that will surely enhance the flavor of this recipe.
Ginger. I like to add ginger in this recipe for a little bit of spice and depth of flavor.
Cardamom Pods. An excellent aromatic and spice.
Seasonings. I use garam masala, turmeric, ground cumin, chili powder, cinnamon, salt, and ground pepper.
Tip: If you serve this curry to children, I recommend skipping the chili powder from the spices.
Sugar. We will add just ½ teaspoon of sugar, you can use granulated sugar or brown sugar.
Heavy Cream. Make your dish creamier and thicker by adding cream.
Tip: If you are aiming for a lighter Chicken Pasanda, you may skip the double cream. The full-fat yogurt will already be enough to make this recipe thick and creamy.
Ground Almonds. Ground almonds are mainly used in this recipe for the sake of enhancing the texture of the dish.
Cilantro. I prefer to garnish my dish with some cilantro because it has a lovely strong aroma and good flavor. if you don't like it use parsley instead.
Toasted Almond Flakes. Top this dish with some nutty and crunchy toasted almond flakes as well.
How To Make Chicken Pasanda?
One: Heat the oil in a large pan, and fry the garlic, onion, ginger, and cardamom pods over medium heat for4- 5 minutes until soft.
Tip: Before adding the cardamom pods, lightly bruise them with the back of a spoon. By doing so, their flavors will be more readily released.
Two: Stir in the chicken breast pieces and cook for 3-5 minutes.
Three: Now, stir in garam masala, turmeric, ground cumin, chili powder, cinnamon, salt, ground pepper and sugar.
Four: Add heavy cream, ground almonds and yogurt.
Five: Let the chicken simmer for 10 minutes. After that, turn off the heat,
garnish with flaked almonds and chopped cilantro, and serve.
Serving Suggestions
A bowl of hot white rice or Turmeric Rice to pair this Chicken Pasanda is the best combo you will ever have for lunch or dinner.
Personally, I like to serve it with a bowl of Elote Corn Salad or Rocket Salad with Parmesan.
Storage
Store: I place any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Fill a freezer-safe container with it and store it for up to 2 months. Remove from the freezer and place in the refrigerator before heating in the microwave until sizzling hot.
More Chicken Recipes
- Creamy Garlic Chicken
- Baked Tandoori Chicken
- Quick Chicken Arrabbiata Pasta - One Pot Recipe
- Chicken Poppers With Creamy Sauce
Easy Curry Recipes
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Easy Chicken Pasanda Recipe
Equipment
- Skillet
- Chopping board
- Kitchen knife
- Measuring spoons
Ingredients
- 4 Chicken Breasts , cut into bite size pieces
- 1 tablespoon Sunflower Oil
- 250 ml Yogurt full-fat
- 1 Onion , chopped
- 3 cloves Garlic , minced
- 1 teaspoon Fresh Ginger , grated
- 3 Pods Cardamom
- ½ teaspoon Garam Masala
- ⅛ teaspoon Ground Coriander
- ¼ teaspoon Turmeric
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Chilli Powder
- ¼ teaspoon Ground Cinnamon
- ½ teaspoon Sugar
- ½ teaspoon Salt
- ⅛ teaspoon Ground Pepper
- 50 ml Double Cream
- 4 tablespoon Ground Almonds
To Serve
- 2 tablespoon Fresh coriander , chopped
- 2 tablespoon Toasted almond flakes
Instructions
- Heat the oil in a large pan, and fry the garlic, onion, ginger, and cardamom pods over medium heat for4- 5 minutes until soft.1 Onion, 3 cloves Garlic, 1 teaspoon Fresh Ginger, 3 Pods Cardamom , 1 tablespoon Sunflower Oil
- Stir in the chicken breast pieces and cook for 3-5 minutes.4 Chicken Breasts
- Now, stir in all the spices and sugar.½ teaspoon Garam Masala, ⅛ teaspoon Ground Coriander, ¼ teaspoon Turmeric, ¼ teaspoon Chilli Powder, ¼ teaspoon Ground Cinnamon, ½ teaspoon Sugar, ½ teaspoon Salt, ⅛ teaspoon Ground Pepper, ¼ teaspoon Ground Cumin
- Add double cream, ground almonds and yogurt.250 ml Yogurt full-fat, 4 tablespoon Ground Almonds, 50 ml Double Cream
- Let the chicken simmer for 10 minutes. After that, turn off the heat, garnish with flaked almonds and chopped coriander, and serve.2 tablespoon Toasted almond flakes, 2 tablespoon Fresh coriander
Notes
- Before adding the cardamom pods to the curry, lightly bruise them with the back of a spoon. By doing so, their flavors will be more readily released.
- If you are aiming for a lighter curry, I recommend skipping the double cream. The full-fat yogurt will already be enough to make this recipe thick and creamy.
Evone says
Thanks for sharing this delicious recipe, I will try it for dinner this weekend.
Emily says
I added more chilli powder and made it without heavy cream; it turned out lovely. My favourite curry recipe.
Madison says
Delicious and flavourful recipe. Thanks!
Lora says
All my family love chicken passanda, I make this recipe a lot.
Caroline says
Delicious homemade curry and chicken pasanda, it is my favourite ever.