Chicken pasanda recipe with step-by-step photos & a video. Chicken Pasanda is a flavorful chicken curry from Mughlai cuisine with a deliciously creamy texture and a gentle blend of spices. The chicken is marinated in yogurt, spiced with simple seasonings, and cooked. You can make this quick and easy one-pot dish in just 30 minutes. You can serve this Pasandacurry with rice or Naan.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Indian, Mughlai
Servings: 4people
Calories: 120kcal
Author: Preeti
Ingredients
To make the almond paste
15almonds(badam)
To marinate the chicken
300gchicken breast(cut into strips & flattened)
½cupcurd/yogurt
ground almonds paste
2teaspoonginger-garlic paste(adrak lasan ka paste)
¼teaspoonturmeric powder(haldi powder)
2teaspooncoriander powder(dhaniya powder)
½teaspoonred chili powder(red chili powder)
½teaspoongaram masala powder
½teaspoonblack pepper powder(kali mirch ka powder)
salt to taste
To make the chicken pasanda recipe
2green cardamom(choti ealichi)
3cloves(laung)
1-inchcinnamon(dalchini)
1bay leaf(tej patta)
coriander leaves
2onionssliced
1teaspooncumin
Instructions
Soak almonds in warm water for 15 minutes. Transfer it to a mixer grinder. Add 2-3 tablespoon water and grind it to a fine paste. Set it aside.
In a mixing bowl, combine yogurt, ground almond paste, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala powder, black pepper powder and salt.
Add chicken strips to it. Marinate the chicken strips for 30 minutes or overnight. If you are marinating it overnight then cover it & keep it in the refrigerator.
Heat 3 teaspoon of oil over medium-low heat. You can also use ghee/clarified butter.
Saute the whole spices & cumin for 30 seconds or until aromatic. Be careful not to burn them.
Next, add onion slices, and stir fry them until golden.
Add the marinated chicken & cook stirring continuously until the gravy comes to a boil.
Add ½ cup of water. Adjust the consisrency of the gravy as per your liking.
Cover & cook on low heat for 15-20 minutes or until the chicken is cooked. Stir it in between as required.
Garnish with coriander leaves.
Chicken pasanda is ready to serve. Serve it hot with Roti/Naan.
Video
Notes
Slightly open the cardamom pods before adding them to the hot oil.
While cooking the chicken gravy stir it in between as required. The almond paste sticks to the bottom of the gravy.
The gravy will thicken after some time. Add some hot water & mix to adjust the consistency of the gravy.
If you prefer spicy, increase the quantity of red chili powder.