Chicken Pasanda
Indulge in the velvety richness of Chicken Pasanda, a classic Mughlai dish known for its delectable creamy texture and aromatic spices. This recipe features tender strips of marinated chicken enriched with a flavorful blend of yogurt, ginger, garlic, and warm Indian spices like cardamom, cinnamon, and cloves. Ground almonds and heavy cream lend a luxurious, nutty depth to the sauce, while caramelized onions enhance its savory sweetness. Ready in just one hour, this dish is perfect for weeknight dinners or special occasions. Serve it with fluffy basmati rice, buttery naan, or flaky parathas for a restaurant-quality meal that’s sure to impress. Perfectly spiced yet mild, this Chicken Pasanda is an excellent choice for lovers of authentic Indian curry recipes!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breasts or thighs
- 150 grams Plain yogurt
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 30 grams Ground almonds
- 100 ml Heavy cream
- 2 medium Onions, finely sliced
- 2 tablespoons Ghee or vegetable oil
- 4 pieces Green cardamom pods
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Wash and pat dry the chicken. Slice it into thin strips or 2-inch pieces.
In a bowl, mix the yogurt with ginger paste, garlic paste, turmeric powder, ground coriander, ground cumin, and salt. Add the chicken pieces and coat well. Cover and marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
Heat the ghee or oil in a large pan over medium heat. Add the cardamom pods, cinnamon stick, and cloves, and sauté until fragrant, about 1-2 minutes.
Add the sliced onions and cook until golden brown, stirring occasionally, for about 8-10 minutes.
Reduce the heat to low and add the marinated chicken along with its yogurt mixture to the pan. Stir well and cook for 10-15 minutes until the chicken is nearly cooked through.
In a small bowl, mix the ground almonds with a few tablespoons of water or warm cream to form a paste. Add this almond paste to the pan and stir to combine.
Pour the heavy cream into the pan and stir gently. Simmer the curry on low heat for 5-10 minutes until the chicken is fully cooked and the sauce thickens to a creamy consistency.
Taste and adjust the seasoning with more salt or chili powder if necessary.
Garnish with freshly chopped cilantro and serve hot with naan, basmati rice, or parathas.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.6 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 588 mg | 45% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
