Chicken Pasanda

Chicken Pasanda

Serves 4

Pasanda was the first curry I ever tried and just the name of it brings back many happy memories! I  haven’t seen it on a restaurant menu for ages, so when I found this recipe, I couldn’t wait to try. I wasn’t disappointed! This is utterly delicious – we’ve healthy swapped the cream for natural yoghurt but the flavours are totally on point. It’s a bit spicy but very nicey!

Chicken Pasanda 2


2/3 cup (200g)natural yoghurt, plus extra to serve (optional)

2 teaspoons ground cumin

3 teaspoons ground corinander

6 cardamom pods , split and seeds crushed

1 teaspoon ground turmeric

8 chicken thigh fillets, trimmed, quartered

1 tablespoon vegetable oil

2 onions, finely sliced

4cm piece fresh ginger, peeled, finely grated

2 long green chillies, sliced, plus extra to serve

2 garlic cloves, crushed

200ml chicken stock

¼ cup (30g) ground almonds

1 teaspoon garam masala

Steamed basmati rice or rotis, to serve

Chicken Pasanda 3

How to

  1. Put the chicken, yoghurt and spices in a bowl, mix and marinate for at least 1-2 hours.
  2. Heat the  oil in a large frying pan on medium-high. Cook the onion, stirring occasionally for 4-5 minutes, until softened and lightly browned.
  3. Add the ginger, chilli and garlic and cook, stirring for 1-2 minutes until fragrant. Add the chicken with the marinade and cook, stirring occasionally, for 3-4 minutes until the chicken starts to colour. Add stock. Cover with a tight-fitting lid and bring to a simmer. Simmer for 15-20 minutes until chicken is cooked through.
  4. Spoon 1/3 cup of cooking liquid into a bowl. Stir in almond meal until combined. Stir almond mixture through chicken mixture. Add garam masala and simmer, uncovered, stirring occasionally, for 5 minutes, until mixture thickens slightly.
  5. Serve with yoghurt and extra green chilli if you like.

Other info

Preparation time: 10 minutes Cooking time: 30 minutes

TIP! This recipe doesn’t freeze well but you can make it up to two days in advance, for a fuller flavour., just cool and store in the fridge in an airtight container. To reheat, place in large lightly greased frying pan and stir over low heat until heated through.

Chicken pasanda pin