Go Back
–+ servings
Creamy chicken pasanda.
Print Pin
5 from 10 votes

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!
Course Main Course
Cuisine Indian
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4
Calories 489kcal
Author Beth Sachs

Save this recipe for later?

Enter your email and I’ll send it your way!

Equipment

Ingredients

Metric - US Customary
  • 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 tbsp Sunflower Oil, 1 Onion, 3 Garlic Cloves, 2 tbsp 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 tsp Ground Coriander, 2 tsp Ground Cumin, 1 tsp Garam Masala, ¼ tsp Cinnamon, 1 tsp Turmeric, ½ tsp Mild Chilli Powder, ½ tsp Sugar, ¼ tsp Salt, ¼ tsp Pepper
  • Mix in the plain yogurt, double cream, and ground almonds.
    250 ml Natural Yogurt, 50 ml Double Cream, 4 tbsp Ground Almonds
  • Simmer for 10 minutes, then serve with the chopped coriander and flaked almonds.
    2 tbsp Fresh Coriander, 2 tbsp Flaked Almonds

Notes

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:
  • 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:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 489kcal | Carbohydrates: 14g | Protein: 55g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 446mg | Potassium: 1127mg | Fiber: 4g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 3mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
QR Code linking back to recipe