There’s something enchanting about diving into a bowl of Chicken Pasanda—a dish that transports me straight to bustling markets filled with vibrant spices. I still remember the first time I tasted it at a friend’s dinner party; the rich aroma of ghee and spices sizzling in the pan was simply irresistible.
This delightful recipe takes the timeless flavors of Indian cuisine and marries them with tender chicken in a creamy, dreamy sauce that’s as comforting as it is indulgent. Perfect for cozy nights in or impressing guests at gatherings, Chicken Pasanda stands out not only for its unique blend of spices but also for its surprisingly simple preparation.
With just a few ingredients and less than half an hour of cooking time, you can recreate this crowd-pleaser at home—bid farewell to fast food and hello to a nourishing, homemade meal. Ready to embark on a culinary adventure that will leave everyone asking for seconds? Let’s get started!
Why is Chicken Pasanda a must-try?
Irresistible Flavors: The rich spices and creamy sauce create a depth of flavor that captivates the senses.
Quick and Easy: With just a handful of ingredients and minimal fuss, you can whip up a feast in under half an hour!
Crowd-Pleasing: Perfect for cozy family dinners or elegant entertaining, this dish is sure to impress.
Comfort in Every Bite: The melding of tender chicken in a dreamy sauce brings feelings of warmth and comfort.
Versatile Serving Options: Whether paired with rice or chapati, it adapts beautifully to your favorite sides.
For more ideas on delicious homemade meals, check out my other comforting recipes!
Chicken Pasanda Ingredients
For the Chicken
• Ghee (or sunflower oil) – Ghee adds a rich, buttery flavor, but you can use sunflower oil for a lighter option.
• Onion – Finely chopped onions create a sweet base and depth of flavor in the dish.
• Chicken breasts – Choose boneless, skinless pieces for tender bites that cook quickly.
For the Spices
• Cardamom pods – These aromatic pods infuse a warm fragrance; lightly crush them for deeper flavor.
• Garlic – Minced garlic enhances the overall savory taste; feel free to use fresh for the best flavor.
• Minced ginger – Fresh ginger adds a zesty kick and aids in digestion.
• Ground cumin – This earthy spice deepens the flavor profile and is essential in Indian cuisine.
• Ground coriander – Sweet and citrusy, it balances the heat of the dish.
• Garam masala – A staple in Chicken Pasanda, it brings warmth and complexity to the sauce.
• Mild chilli powder – Optional for those who prefer a bit of spice; omit for a milder flavor.
• Turmeric – Adds vibrant color and is known for its health benefits.
• Salt & black pepper – Essential for seasoning, adjusting to your taste preference.
For the Creamy Sauce
• Full-fat plain yogurt – This creates a silky texture while providing a tangy flavor that complements the spices.
• Double (heavy) cream – Adds richness and creaminess to the sauce, making every bite indulgent.
• Ground almonds – They thicken the sauce beautifully while adding a nutty flavor.
• Freshly chopped coriander (cilantro) – Adds a fresh, herbal note to the finished dish.
To Serve
• Toasted almond flakes – Sprinkle on top for a delightful crunch and nuttiness.
• Freshly chopped coriander (cilantro) – Enhances the presentation and adds vibrant flavor.
• Boiled rice and/or chapati – Both make excellent companions to soak up the creamy Chicken Pasanda.
How to Make Chicken Pasanda
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Heat the oil: Start by heating the ghee in a large frying pan over medium heat until it’s nice and hot. This will ensure the ingredients cook evenly and develop great flavor.
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Cook the onion: Add the finely chopped onion and let it cook for about 5 minutes. Stir often until the onion becomes softened and slightly translucent, creating a flavorful base.
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Add the chicken: Toss in the chicken breast pieces along with the cardamom pods. Cook for 5 minutes, stirring occasionally, until the chicken is sealed and lightly browned.
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Spice it up: Introduce the minced garlic, ginger, cumin, ground coriander, garam masala, mild chilli powder, turmeric, salt, and black pepper. Cook for 2 minutes, stirring well, until the chicken is beautifully coated with those vibrant spices.
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Create the sauce: Pour in the yogurt, double cream, and ground almonds. Bring everything to a gentle boil before reducing the heat to a simmer. Let it cook for 6-8 minutes, until the chicken is perfectly cooked through and tender.
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Add fresh herbs: Stir in the freshly chopped coriander (cilantro) for a burst of freshness. Give it a gentle mix, then take a moment to admire your creamy, aromatic Chicken Pasanda.
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Serve it up: Plate the Chicken Pasanda and generously top it with toasted almond flakes and additional fresh coriander. Enjoy it warm with boiled rice and/or chapati for a delightful meal.
Optional: Garnish with a squeeze of fresh lemon for an extra zing of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Pasanda
Fridge: Store your Chicken Pasanda in an airtight container in the fridge for up to 3 days. Ensure it’s cooled before sealing to maintain freshness.
Freezer: For longer storage, Chicken Pasanda can be frozen for up to 3 months. Portion it into freezer-safe containers, leaving some space for expansion as it freezes.
Reheating: Thaw overnight in the fridge before reheating. Gently heat it in a saucepan over low heat, adding a splash of water or cream to restore creaminess.
Storage Tip: When storing, avoid mixing your sides with the Chicken Pasanda to keep everything fresh and delicious until you’re ready to serve!
Chicken Pasanda Variations
Feel free to let your culinary creativity shine with these flavorful twists on your Chicken Pasanda!
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Dairy-Free: Substitute yogurt and cream with coconut milk for a rich, creamy texture without dairy. It adds a subtle sweetness that pairs beautifully with the spices.
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Vegetarian: Replace chicken with cubed paneer or chickpeas. Both options absorb the flavors wonderfully, giving it a hearty twist while keeping the dish deliciously satisfying.
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Nut-Free: Omit the ground almonds and replace with a little cornstarch mixed in water to thicken the sauce. This ensures a smooth consistency without any nut additions.
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Heat Level: For a spicier kick, add chopped green chilies or increase the mild chilli powder. Adjust according to taste for a personalized spice level that excites your palate.
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Extra Veggies: Stir in cooked spinach or peas just before serving for an added burst of color and nutrition. They harmonize with the sauce, making each bite even more delightful.
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Ginger Twist: Boost the flavor by adding a hint of fresh grated ginger with the garlic. This elevates the aromatic profile and adds an extra layer of warmth to the dish.
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Curry Flavor: Incorporate a tablespoon of curry paste during the spice mix for a deeper curry flavor. It enriches the sauce and makes for an exciting version of the classic Chicken Pasanda.
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Herb Swaps: Experiment with different fresh herbs such as mint or parsley for a unique twist. Each herb provides its charm and brightens the overall flavors.
Make Ahead Options
These Chicken Pasanda delights are perfect for busy home cooks looking to save time without sacrificing flavor! You can prep the entire sauce base (without adding the yogurt and cream) up to 3 days in advance. Simply cook the onions, spices, and chicken, then let it cool before refrigerating in an airtight container. When you’re ready to serve, gently reheat the mixture in a pan, then stir in the yogurt and cream for that creamy finish. This method ensures that the flavors meld wonderfully while maintaining the creamy texture that’s just as delicious as when freshly made. Enjoy a comforting meal with minimal effort on busy weeknights!
What to Serve with Chicken Pasanda?
Creating a delightful meal doesn’t stop at the main event; transform your dining experience with these perfect pairings!
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Steamed Basmati Rice: Fluffy and fragrant, it soaks up the rich, creamy sauce and complements the spices beautifully.
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Warm Chapati: Soft and pliable, these Indian flatbreads are perfect for scooping up Chicken Pasanda and enhancing the overall comfort of your meal.
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Cucumber Raita: A refreshing yogurt-based salad that balances the heat of the spices with its cool, tangy notes, providing a fresh contrast.
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Spiced Green Beans: Lightly sautéed with cumin and garlic, they offer a crisp texture and vibrant flavor that complements the creamy richness of the dish.
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Mango Chutney: The sweet and tangy notes of this chutney add a burst of flavor that cuts through the creaminess and brings the meal alive.
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Chickpea Salad: Toss together fresh cucumbers, tomatoes, and chickpeas for a colorful side that adds protein and brightness against the hearty chicken.
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Masala Chai: This spiced tea brings warmth and comfort, making it an ideal drink to sip alongside your meal, especially on cozy evenings.
Expert Tips for Chicken Pasanda
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Optimal Ghee Usage: Use ghee for authentic flavor; it brings a rich taste. If unavailable, sunflower oil is a great substitute without compromising the dish.
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Prevent Overcooking: Watch your chicken closely! Cooking for too long can make it dry. Ensure it’s just cooked through for tenderness.
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Spice Balancing: Adjust the mild chilli powder to your heat preference. Remember, you can always add more, but it’s hard to take it out if it gets too spicy!
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Yogurt Temperature: Make sure your yogurt is at room temperature before adding it to avoid curdling in the hot pan, ensuring a creamy Chicken Pasanda.
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Thick Sauce Tip: If you desire a thicker sauce, add a little more ground almonds or cream to reach your perfect consistency.
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Garnish Generously: Don’t skimp on the toasted almond flakes and fresh coriander! They add essential crunch and flavor that elevate the dish beautifully.
Chicken Pasanda Recipe FAQs
What type of chicken is best for Chicken Pasanda?
I recommend using boneless, skinless chicken breasts for this recipe. They’re tender and cook quickly, ensuring they absorb the spices beautifully. If you prefer dark meat, thighs will also provide a richer flavor.
How should I select my spices and ingredients?
Absolutely! When choosing your spices, look for vibrant colors and strong aromas. Fresh spices enhance flavor, so if yours feel lackluster, it might be time for a refresh. For the yogurt, opt for full-fat plain yogurt to achieve the creamiest sauce. In terms of onion, select firm ones without dark spots for the best taste.
How should I store leftover Chicken Pasanda?
You can store your Chicken Pasanda in an airtight container in the fridge for up to 3 days. Ensure it is cooled down before sealing to trap freshness. When you’re ready to enjoy it again, just gently reheat on low heat!
Can I freeze Chicken Pasanda?
Yes, you can! Chicken Pasanda freezes beautifully for up to 3 months. Portion it into freezer-safe containers, leaving a bit of space at the top for expansion. When you’re ready to use it, thaw it overnight in the fridge and gently reheat on the stove, adding a splash of cream or water to bring back its smooth consistency.
What can I do if my sauce is too thin?
If you find your sauce is not thick enough, a quick fix is to stir in a little more ground almonds or a bit of cornstarch mixed with water. Heat it gently, allowing the sauce to thicken without boiling. This will give you that creamy texture you crave!
Is Chicken Pasanda suitable for dietary restrictions?
Yes, it can be! This dish is generally gluten-free, but check labels on your cream and yogurt to ensure there are no added thickeners. If you’re avoiding dairy, I suggest trying a vegan yogurt and cream alternative. Adjusting the spices can also benefit those with sensitive palates or allergies. Always check with your guests regarding their dietary needs to make this dish truly enjoyable for everyone!
Savor Homemade Chicken Pasanda for a Flavorful Feast
Ingredients
Equipment
Method
- Heat the ghee in a large frying pan over medium heat until hot.
- Add the finely chopped onion and cook for about 5 minutes until softened and translucent.
- Add the chicken breast pieces and cardamom pods. Cook for 5 minutes, stirring occasionally.
- Add garlic, ginger, cumin, coriander, garam masala, chilli powder, turmeric, salt, and black pepper. Cook for 2 minutes.
- Pour in the yogurt, cream, and ground almonds. Bring to a gentle boil, then reduce to a simmer for 6-8 minutes.
- Stir in the freshly chopped coriander and mix gently.
- Plate the Chicken Pasanda, topping with toasted almond flakes and additional coriander. Serve warm.