Easy Chicken Pasanda
A rich, mild, and creamy chicken pasanda recipe to make at home. This delicious and flavourful Indian dish is perfect for any occasion, and best of all, it's ready in under 30 minutes, making it ideal for busy weeknights!
Servings 4
Calories 489kcal
Equipment
- Chopping Board
- Knife
- Frying Pan
- Wooden Spoon
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.1 tablespoon Sunflower Oil, 1 Onion, 3 Garlic Cloves, 2 tablespoon Fresh Ginger, 4 Cardamom Pods
- Add in the chicken breast pieces and cook for 5-6 minutes until they have changed colour.4 Chicken Breasts
- Stir in the spices, sugar, salt and pepper.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
- Mix in the plain yogurt, double cream, and ground almonds.250 ml Natural Yogurt, 50 ml Double Cream, 4 tablespoon Ground Almonds
- Simmer for 10 minutes, then serve with the chopped coriander and flaked almonds.2 tablespoon Fresh Coriander, 2 tablespoon Flaked Almonds
Notes
Top Tips:
- 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.
- Store - Place leftovers in an airtight container and store in the fridge for up to 3 days. Curry always tastes better the next day!
- Reheat - Microwave until piping hot.
- Freeze - Allow to cool then place 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.
Nutrition Facts
Easy Chicken Pasanda
Amount per Serving
Calories
489
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
170
mg
57
%
Sodium
446
mg
19
%
Potassium
1127
mg
32
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
55
g
110
%
Vitamin A
342
IU
7
%
Vitamin C
7
mg
8
%
Calcium
167
mg
17
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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