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Creamy chicken pasanda.
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5 from 8 votes

Easy Chicken Pasanda

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

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

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.
 
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.
 
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.
 
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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