Chicken Pasanda Indian
Dive into the velvety indulgence of Chicken Pasanda, a classic Indian dish that boasts tender, yogurt-marinated chicken simmered in a rich, almond-infused gravy. This recipe features an aromatic blend of spices like garam masala, cardamom, and cinnamon, perfectly balanced by the creaminess of ground almonds and optional cream for added decadence. The slow cooking process allows the vibrant flavors of ginger, garlic, and turmeric to meld beautifully, creating a mildly spiced, nutty curry that's guaranteed to impress. Serve this luxurious dish, garnished with fresh cilantro, alongside warm naan or fluffy basmati rice for a restaurant-quality Indian meal that's perfect for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 500 grams Chicken breast fillets (boneless, skinless, sliced into thin strips)
- 200 ml Yogurt (plain, full fat)
- 50 grams Ground almonds
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (minced or grated)
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 4 pods Cardamom pods (shelled and seeds crushed)
- 1 stick Cinnamon stick
- 2 tablespoons Vegetable oil or ghee
- 50 ml Cream (optional, for extra richness)
- 2 tablespoons Cilantro (fresh, chopped, for garnish)
- 200 ml Water or chicken stock
- 1 teaspoon Salt
- 1 chili Green chili (optional, finely chopped for heat)
Instructions
In a bowl, combine the yogurt, ground almonds, garam masala, ground coriander, turmeric, cumin powder, and a pinch of salt to create a marinade.
Add the chicken strips to the marinade, mix well to coat, and cover. Let it marinate for at least 1 hour in the refrigerator (or overnight if possible).
Heat the vegetable oil or ghee in a large pan over medium heat. Add the cinnamon stick and crushed cardamom seeds, and sauté for 1 minute until aromatic.
Add the chopped onion and sauté until golden brown, around 8-10 minutes.
Stir in the minced garlic, ginger, and optional green chili. Cook for another 2 minutes.
Add the marinated chicken to the pan, including the marinade. Stir well and cook for 10 minutes until the chicken starts to brown slightly.
Pour in the water or chicken stock, reduce the heat to low, and cover the pan. Let it simmer for 20 minutes, stirring occasionally.
If using, stir in the cream for added richness and cook for 2-3 more minutes.
Taste and adjust seasoning with more salt if needed.
Garnish with fresh chopped cilantro and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 616 mg | 13% | |
*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.
