An easy chicken pasanda recipe, perfect for the whole family! It's rich, creamy, and mild, but also extremely flavourful thanks to the warming spices.
On the table in under 30 minutes, making it ideal for busy weeknights!
My whole family goes crazy for this delicious chicken pasanda, where tender chunks of chicken breast are encased in a luxurious and creamy pasanda curry sauce.
It's not at all spicy, but so full of flavour, that even my chilli-loving husband gobbles it down!
👩🍳 Love curry? Try my fruity mango chutney chicken curry too!
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✔️ Why you'll love this recipe!
Here's why this is the best chicken pasanda recipe!
- A mild curry perfect for the whole family
- Quick and easy to make
- Delicious with rice and naan bread
- Freezer-friendly
- Great for batch cooking
🛒 Ingredients
- Chicken Breasts - 4 skinless boneless chicken breasts chopped into bitesize pieces.
- Onion
- Garlic
- Ginger
- Spices - a mixture of cardamom, ground coriander, cumin, garam masala, cinnamon, turmeric, mild chilli powder (optional).
- Caster Sugar - helps balance the creaminess of the sauce and gives the curry its characteristic sweetness.
- Yogurt - use full fat thick natural yogurt to prevent the curry sauce from splitting.
- Double Cream - provides that rich, creamy taste to the sauce.
- Ground Almonds - helps to thicken the curry.
- Fresh Coriander & Flaked Almonds - for garnish.
- Salt & Pepper
🔪 How to make chicken pasanda
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Step 1: Heat one tablespoon of sunflower oil in a frying pan and fry the onion, garlic, ginger, and cardamom pods for 5 minutes until soft.
Step 2: Add in the chicken breast pieces and cook for 5 minutes.
Step 3: Stir in the spices, sugar, salt and pepper.
Step 4: Mix thoroughly so the chicken pieces are coated in the spices.
Step 5: Stir through plain yogurt, double cream, and ground almonds.
Step 6: Simmer for 10 minutes, then serve garnished with the chopped coriander and flaked almonds.
💭 Top tips
- Now the kids are older I add ½ teaspoon of mild chilli powder for background warmth. If you prefer, you can leave this out.
- Bruise the cardamom pods with the back of a spoon before adding them to the curry. This will help release their flavours
- Swap the caster sugar for brown sugar for a more caramelised flavour.
🍴 Serving suggestions
Serve the creamy chicken pasanda with pilau rice or cauliflower rice, naan bread, mango chutney, and raita!
If I'm serving this at one of our (famous!) family curry nights, I'll often make a vegetarian curry to serve alongside it such as chickpea and spinach curry, or cauliflower and lentil curry!
📖 Variations
- Traditionally lamb was used in pasanda, so why not use diced lamb instead of chicken breasts to make lamb pasanda? You could also try beef.
- Make it a healthy chicken pasanda by skipping the double cream! It will have a tangier taste, so you may want to increase the sugar or stir through a spoonful of mango chutney at the end of cooking.
- Make it a vegetarian pasanda by using Quorn pieces. Or how about mushrooms for a mushroom pasanda.
- If some of your guests like their food hot, simply serve some chilli sauce on the side!
- Make slow cooker chicken pasanda by placing all of the ingredients in your slow cooker and cooking on low for 6 hours. You may need to thicken the sauce at the end of cooking with some thickening granules or a cornflour slurry.
🥡 Storage
- To Store. Place leftovers in an airtight container and store in the fridge for up to 3 days. Curry always tastes better the next day!
- To Reheat. Microwave until piping hot.
- To Freeze. Put the chicken pasanda in a freezer safe container and freeze for up to 3 months. Defrost in the fridge before reheating until piping hot in the microwave.
😋 More curry recipes to try!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Easy Chicken Pasanda
Ingredients
- 1 tablespoon Sunflower Oil
- 1 Onion peeled and chopped
- 3 Garlic Cloves peeled and chopped
- 2 tablespoon Fresh Ginger grated
- 4 Cardamom Pods bruised
- 4 Chicken Breasts cut into bite size pieces
- 2 teaspoon Ground Coriander
- 2 teaspoon Ground Cumin
- 1 teaspoon Garam Masala
- ¼ teaspoon Cinnamon
- 1 teaspoon Turmeric
- ½ teaspoon Mild Chilli Powder
- ½ teaspoon Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 250 ml Natural Yogurt full-fat
- 50 ml Double Cream
- 4 tablespoon Ground Almonds
- 2 tablespoon Fresh Coriander chopped
- 2 tablespoon Flaked Almonds
Instructions
- Heat one tablespoon of sunflower oil in a frying pan and fry the onion, garlic, ginger, and cardamom pods for 5 minutes until soft.
- Add in the chicken breast pieces and cook for 5 minutes.
- Stir in the spices, sugar, salt and pepper.
- Stir through plain yogurt, double cream, and ground almonds.
- Simmer for 10 minutes, then serve garnished with the chopped coriander and flaked almonds.
Notes
- Now that my kids are older I add ½ teaspoon of mild chilli powder for background warmth. If you prefer, you can leave this out.
- Bruise the cardamom pods with the back of a spoon before adding them to the curry. This will help release their flavours
- Swap the caster sugar for brown sugar for a more caramelised flavour.
- Traditionally lamb was used in pasanda, so why not use diced lamb instead of chicken breasts to make lamb pasanda? You could also try beef.
- Make it a healthy chicken pasanda by skipping the double cream! It will have a tangier taste, so you may want to increase the sugar or stir through a spoonful of mango chutney at the end of cooking.
- Make it a vegetarian pasanda by using Quorn pieces. Or how about mushrooms for a mushroom pasanda.
- If some of your guests like their food hot, simply serve some chilli sauce on the side!
- Make slow cooker chicken pasanda by placing all of the ingredients in your slow cooker and cooking on low for 6 hours. You may need to thicken the sauce at the end of cooking with some thickening granules or a cornflour slurry.
- To Store. Place leftovers in an airtight container and store in the fridge for up to 3 days. Curry always tastes better the next day!
- To Reheat. Microwave until piping hot.
- To Freeze. Put the chicken pasanda in a freezer safe container and freeze for up to 3 months. Defrost in the fridge before reheating until piping hot in the microwave.
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Dannii
You can't beat homemade curry and chicken pasanda is one of my favourites. So much flavour.
Mandy Applegate
Chicken passanda is my Dad's favorite dish so I will make it for him this weekend.
Tavo
Looks like the perfect Friday night dinner! Can't wait to try it!
Claudia Lamascolo
We love chicken this looks so good and that addition of almonds sounds tasty!
Gina
Made this without the cream and it still turned out amazingly delicious. So much flavor packed into this meal, it's our new favorite chicken dish in the house!