Chicken Pasanda | Hari Ghotra
3.7/5 rating (54 votes)

Chicken Pasanda

Everyone's favourite creamy chicken

  • Heat Medium
  • Serves 4
  • Dietary Info CONTAINS-NUTS WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • 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It was originally made with lamb or mutton steaks which were cut into strips and flattened, marinated, then fried in a dish with various spices.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, cumin, 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
  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. Add the tomato purée and stir through. Leave to cook on a gentle heat for about 5 minutes.
  4. 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.
  5. Add a little water to make an almond paste, add this to the sauce and stir. Let this thicken for a few minutes. 
  6. 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.
  7. To finish sprinkle with some fresh coriander and some sliced almonds, then serve.

Served with

Serve garnished with chopped fresh coriander leaves.

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Nutritional information

Typical values* per Serving
Calories120
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
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (20)

  • Rob

    Rob

    02 November 2016 at 19:08 |
    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

    reply

    • Hari Ghotra

      Hari Ghotra

      04 November 2016 at 17:03 |
      Hi Rob a little high five! Sounds totally delicious glad you enjoyed it. Thanks for using the website and sharing your thoughts Hari

      reply

  • EllaLouise

    EllaLouise

    13 May 2016 at 23:14 |
    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!

    reply

    • Hari Ghotra

      Hari Ghotra

      14 May 2016 at 10:11 |
      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

      reply

  • colin

    colin

    01 May 2016 at 10:46 |
    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.

    reply

    • Hari Ghotra

      Hari Ghotra

      01 May 2016 at 15:28 |
      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!

      reply

  • Chris

    Chris

    25 April 2016 at 15:53 |
    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!

    reply

    • Hari Ghotra

      Hari Ghotra

      27 April 2016 at 07:26 |
      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

      reply

  • Ianf66

    Ianf66

    24 April 2016 at 19:50 |
    Made this twice now and love it also done your chicken Biryani

    reply

    • Hari Ghotra

      Hari Ghotra

      25 April 2016 at 08:25 |
      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

      reply

  • Ianf66

    Ianf66

    29 March 2016 at 19:55 |
    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

    reply

    • Hari Ghotra

      Hari Ghotra

      30 March 2016 at 19:21 |
      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

      reply

  • Hari Ghotra

    Hari Ghotra

    27 August 2015 at 10:55 |
    Hi Tanusha I love it too. It's the Cuisinart spice and nut grinder. It really is great to use. Thanks Hari

    reply

  • Tanusha

    Tanusha

    26 August 2015 at 12:54 |
    I Love ur blender can you please me details of the company n brand ???

    reply

  • Hari Ghotra

    Hari Ghotra

    22 July 2015 at 20:28 |
    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

    reply

  • Rash Joomun

    Rash Joomun

    20 July 2015 at 07:24 |
    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?

    reply

  • Hari Ghotra

    Hari Ghotra

    08 April 2015 at 08:05 |
    Hi Anushee Yes you can - It will give it a more creamy finish. Lovely Thanks Hari

    reply

  • anushree

    anushree

    07 April 2015 at 08:14 |
    Can I add fresh cream instead of yogurt?

    reply

  • Hari

    Hari

    20 March 2015 at 10:36 |
    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

    reply

  • Debbie

    Debbie

    20 March 2015 at 08:01 |
    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?

    reply

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Hari Ghotra