Chicken Pasanda
Everyone's favourite creamy chicken
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 30 mins
A rich creamy dish cooked in a spiced yoghurt that's flavoured with toasted almonds to give a gorgeously thick delicious sauce.
Hari says
Pasanda is a traditional and popular north Indian dish similar to Korma but a bit more fruity.
It was originally made with lamb or mutton steaks which were cut into strips and flattened, marinated, then fried in a dish with various spices. But this version of the Chicken Pasanda dish (which means it’s SO much better!) is made with chicken breasts that are tenderised in yoghurt, chillies, crushed coriander seeds, peppercorns, and garam masala, then cooked in the creamy pasanda sauce made with roasted almonds.
- Ingredients
- Method
Marinade
- 4 chicken breasts, skinless
- 1 tbsp coriander seeds
- 6 peppercorns
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp salt
- 5 tbsp yoghurt
- 1 tbsp gram flour (optional)
Sauce
- 1-2 tbsp ghee (clarified butter)
- 4cm stick of cassia bark
- 2-3 green cardamom pods
- 1 small onion, finely chopped
- 3cm piece fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 tomato, blended to a purée
- 1 tsp salt
- 3 tbsp sliced almonds (plus 1 tsp to serve)
- Handful of fresh coriander, chopped
- 6 peppercorns
Method
- Place the chicken between cling film and using a rolling pin bash it out to flatten it. You can also just cut it into chunks if you prefer.
Marinade
- Add the coriander seeds and peppercorns to a pestle and mortar and crush the seeds. Then put them into a large bowl to mix the marinade in.
- To the bowl add turmeric, chilli powder, garam masala, salt and the yoghurt. Mix through and add the flattened chicken breasts. Massage the marinade into the meat and leave for 30 minutes.
Sauce
- Heat the ghee in a large heavy pan, add the cassia bark and cardamoms, stir until fragrant then add the chopped onion and cook for a few minutes.
- Add the ginger and garlic, stir and cook for another 5 minutes on low heat, stirring now and again to make sure nothing browns or burns.
- Add the tomato purée and stir through. Leave to cook on a gentle heat for about 5 minutes.
- In a small frying pan toast the almond slices until they just turn a brown colour, (or you can use ground almonds). Once browned remove and blend them.
- Add a little water to make an almond paste, add this to the sauce and stir. Let this thicken for a few minutes.
- Then add the marinated chicken and leave it to simmer gently for 15-20 minutes or until the chicken is cooked through. If the sauce gets too thick just add a little hot water – you should end up with a thick, creamy sauce.
- To finish sprinkle with some fresh coriander and some sliced almonds, then serve.
Served with
Serve garnished with chopped fresh coriander leaves.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 120 |
| Fat (g) | 6.4 |
| of which saturates (g) | 3.5 |
| Carbohydrates (g) | 2.0 |
| of which sugars (g) | 1.3 |
| Fibre (g) | 0.4 |
| Protein (g) | 15 |
| Salt (mg) | 1.1 |
This goes well with
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Comments
Comments (53)
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Hari Ghotra
Hi Phil you can use cinnamon if you have that? Thanks
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Louisa
Hi can I ask if we use ground almonds do we still need to blend it?-
Hari Ghotra
You don't have to unless you want a nice smooth sauce so it's up to you. Hope that helps Thanks Hari
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Internaut
Tried this - you nailed it Hari. Thank you.-
Hari Ghotra
Thanks for trying it! Such love for this one - glad you loved it Hari
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Franki
Hi Hari,
What spices are in your garam masala? The shops here often sell it with a lot of ginger and that often beats all the other flavours.-
Hari Ghotra
Hi Franki Yes I totally agree with you - here is how I do it https://www.harighotra.co.uk/blog/news/the-wonder-spice
Thanks Hari
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Sandra
Hey!
We're having Chicken Pasanda tonight.
What about the 6 peppercorns mentioned in the list of ingredients?
Do I add them to the sauce?
Do I crush them or what?
Confused...
Greetings from Bavaria :)
Sandra-
Hari Ghotra
Hi Sandra - don't panic in step two these are crushed with the coriander seeds and used for the marinade. Please take a picture and share it with me on the app would love to see your dish. Thanks Hari
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Claire McCann
I have made this recipe a few times now. It's a big hit with my family and friends. I love it! Thank you. -
TONI GRAHAM
Hi Hari
I love your chicken pasanda recipe, but it doesn't say in the comments when to add the optional gram flour?
Thank you-
Hari Ghotra
Hi Toni You mix the gram flour into the marinade to stabilise the yoghurt. stops it splitting and helps to thicken the sauce. Hope that helps. Thanks so much Hari
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ummagumma
Hey Hari,
In the recipe description you say that the chicken is marinated in cumin, yet there's no mention of cumin in the recipe itself. Where did it disappear? :)
Thanks for clarifying.
Also thank you very much for all the wonderful recipes on this site! I've cooked a bunch of them already and they all tasted phenomenal.-
Hari Ghotra
My apologies - this has been fixed I meant to say coriander seeds not cumin. Glad you are enjoying the website. Many thanks
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Eve Hunt
This looks beyond amazing! I tend to spend all of my money on food, specifically soup (I can eat it all day, every day, and any time of the year). I haven’t heard of some of your ingredients but would love to try this recipe for sure!
Regards: Eve Hunt-
Hari Ghotra
Hi Eve - I have some great soup recipes on my website so take a look here https://www.harighotra.co.uk/search?t%5B%5D=6151&q=soup When you try any of them please share your pictures on my app. Would love to see your dishes here https://hari.is/2P5rXbk Thanks Hari
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Alisha Ross
We tried this recipe and were disappointed with it. I'm sure we followed it step by step, and maybe it was supposed to happen this way - but the rice just turned to mush. the flavor was ok, but the mushy rice & the fact that there wasn't much nutritional value to it aside from some protein from the chicken, we won't be making it agin.
Regards
Ross Alisha -
Moses Brodin
Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!!
Ragerds:Moses Brodin -
Moses Brodin
I’ve been a meatball love my whole life! I’ll take ’em any way I can get them, and I love this simple, turkey version — classic with a twist!
Ragerds:Moses Brodin-
Hari Ghotra
I love a meatball too - have you tried my kofta curry?
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Martin
Would the method change much if it where made with lamb?-
Hari Ghotra
Hi Martin No not really just might require a little more cooking but will be fine to use lamb. Thanks Hari
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Drew
Perfect recipe!
I made this last week for my wife and I and it was so good I am revisiting for friends tonight. I used stick cinnamon instead of cassia bark.-
Hari Ghotra
Hi Drew Thanks so much for trying this. it's so good to hear that you enjoyed the recipe and that you are cooking it again today. Cinnamon is a good sub for cassia. Thanks so much for sharing your thoughts Thanks Hari
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Reg
Have been looking for a chicken pasanda recipe for so long, finally got sent your way by mysister. Thank you for putting this up, made such a tasty dish, yummy, really. I must remember to remove cardamom pods and cassia bark next time, forgot before I served it this time.-
Hari Ghotra
Hi Reg Say a big thank you to your sister from me! Nice to hear that the pasanda went down well and that you enjoyed the flavours. Thanks so much for joining the HG cooking team. Hari
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Tom
Hi Hari. I came across this recipe after deciding against a take away. I have to say it was absolutely delicious! I like to cook Indian food but this was my first attempt at a pasanda, and I will be doing this again! The only change in made was adding the juice of a lemon to the marinated and the sauce for a bit of a tang and it seemed to work well. I've been browsing your site and im really looking forward to trying some of your other recipes.-
Hari Ghotra
Hi Tom I don't know what I am more pleased about the fact that you are browsing the website for inspiration or the fact that this dish made you cook something from scratch and NOT reach for the take away - bravo!!! So pleased to hear that you decided to cook this at home and that you loved it and will be cooking it again!! Thanks so much for sharing with us. Keep me in the loop as to what you try next thanks Hari
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Mik
This is gonna be my next recipe attempt :-)
quick question: i have noticed that you normally use thighs in your chicken curries. Is there a logic behind when to use thigh or breast? fat, cooking time...
Thanks
Mik-
Hari Ghotra
Hi MIk That's awesome! A little I guess, I prefer thigh because its more fatty and holds the flavour of masala's better. With this dish breast works better because you are flattening it out the breast first. Sometimes if you use breast in a masala it can dry very quickly so you have to be a little more careful. I hope this helps. Hari
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Rob
Hi I cooked this for the first time following your recipe I added golden raisins and topped it with crushed dry roasted peanuts your recipe was spot on-
Hari Ghotra
Hi Rob a little high five! Sounds totally delicious glad you enjoyed it. Thanks for using the website and sharing your thoughts Hari
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EllaLouise
Hi Hari, 10pm on a friday night managed to whip this up in 30 minutes- quicker than a takeaway and it tasted absolutely amazing. Passanda is my favourite and have used your recipe to persuade my boyfriend of its charms too. Love the site and helpful comments!-
Hari Ghotra
Hi Ella Fantastic!! Pleases me no end that you are using and loving the site and recipes. If you like this one try the Nariyal chicken (if you like coconut) it's quick and really good. Thank you so much for taking the time to comment. Happy cooking! Hari
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colin
Hi Hari,
I've just made your lamb madras and i'm making chicken pasanda to go with it. Can you please tell me should the cassia bark or cinnamon be ground before it's added or is it just put in whole then taken out at the end?
Cant wait to try it all tonight.-
Hari Ghotra
Hi Colin No need to grind just put it in whole and remove at the end it will add a warmth and sweetness to the dish. Let me know what you think of the dishes too. Would love to see pictures. Enjoy!
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Chris
Made this to go with the peshwari naan! Absolutely delicious and so easy to make. Thank you for sharing this recipe :) goodbye takeaways as I will definitely be making this again!-
Hari Ghotra
Hi Chris That makes me so happy so glad you gave it a go and you loved it. Super easy to make at home - thanks for sharing your comments. Hari
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Ianf66
Made this twice now and love it also done your chicken Biryani-
Hari Ghotra
Hi Ian Glad this is turning into a favourite for you. Thanks so much for trying it and using the website. It's great to hear comments on the dishes so do let me know what else you try. Thanks
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Ianf66
Hi just getting into Indian cooking and wondered where is the best place to buy these ingredients do any of the supermarkets stock these herbs and spices etc-
Hari Ghotra
Hi Ian You can get most of the ingredients from the supermarket but I would recommend going to an Indian grocery shop as they will have everything you need. If there isn't one in your area then try on-line I sell most of the spices on this site but for other bits try Spices of India. I hope this helps - let me know how you get on with the dishes! Thanks for leaving a comment. Hari
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Hari Ghotra
Hi Tanusha I love it too. It's the Cuisinart spice and nut grinder. It really is great to use. Thanks Hari -
Tanusha
I Love ur blender can you please me details of the company n brand ??? -
Hari Ghotra
Hi Rash Can you tell me what the problem was - too watery, not enough sauce? Let me know and I will try and help. Thanks for getting in touch. Hari -
Rash Joomun
Hi Hari, i tried this dish recently but in the end i struggled to create that lovely sauce that I've experienced with Pasanda in Indian restaurants. I added hot water to try and create it but that didn't really seem to work.
What can i do next time to ensure that the dish gets that lovely creamy sauce? -
Hari Ghotra
Hi Anushee Yes you can - It will give it a more creamy finish. Lovely Thanks Hari -
anushree
Can I add fresh cream instead of yogurt? -
Hari
Hi Debbie
Thanks for your comment and welcome to the site. Cassia bark gives a gentle sweetness and an earthy flavour. You can use a little cinnamon but it's not quite the same - I don't like to add sugar but you may want a little just for a tiny bit of sweetness. Hope that helps, do let me know how you get on. Thanks Hari -
Debbie
Hi Hari, I am new to your site and have found it very interesting. My husband and I both love Indian food so I will be trying a number of your recipes. We both love Pasanda and from your recipe I see you use Cassia Bark, can I replace it with something else?
Phil Eisermann
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