Easy Creamy Chicken Pasanda Recipe
This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and simpler Indian chicken curry recipes and a real treat for all the family!
Servings 2 Servings
Calories 530kcal
Ingredients
- 400 g Chicken Breast 14oz
- 2 tablespoon Cooking Oil (I prefer to use mustard oil for this recipe)
- 1 Small Onion 100g
- 15 g Ginger ½ of a thumb-sized piece
- 3 Cloves Garlic
- 1 Green Chilli Pepper
- 3 Green Cardamom Pods
- ¼ teaspoon Ground Cinnamon
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Kashmiri Chili Powder
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 25 g Ground Almonds ¼ Cup
- 250 ml Full Fat Natural Yoghurt 1 Cup
- ½ teaspoon Salt
- 75 ml Water ⅓ Cup
- 1 Handful Fresh Coriander
- 1 teaspoon Garam Masala
- 20 g Toasted Flaked Almonds 3 tablespoon
Instructions
- Cut the onion, peel it and then cut it into a 2-3mm (⅛") dice.
- Peel and grate the ginger.
- Peel and mash the garlic cloves into a paste.
- Cut the chilli pepper in half lengthways.
- Bash the cardamom pods with the side of a knife to crack them.
- Cut the chicken into large 3-4cm (1½-1¾) chunks.
- Heat a 30cm or 12" frying pan over a medium heat, and when it is hot, add the oil. Add the chilli pepper, cardamom pods and onion and cook for 5 minutes.
- Add the garlic and ginger and cook for a further 1 minute.
- It is now spice time, throw in all of the spice powders, cumin, chilli powder, coriander, turmeric and cinnamon and cook out for 30 seconds, stirring continuously.
- Add the chicken and stir to coat in the spicy mix.
- Turn the heat down to low and add the ground almonds, salt, water and yoghurt, then stir and simmer for 15-20 minutes, taking care not to boil the sauce. Make sure that the chicken has reached 73°C or 165°F before serving.
- Remove from the heat and stir through the chopped coriander and garam masala, then let sit for 3-4 minutes; this will thicken up the sauce.
- Then finish with the toasted almonds and serve.
If you are using mustard oil, heat the oil until it is smoking hot, then remove the pan from the heat for a minute or two before returning the pan to the heat and continuing.
Video
Notes
Using low-fat or no-fat yoghurt in this recipe increases the risk of the sauce curdling.
Nutrition
Serving: 1 | Calories: 530kcal | Carbohydrates: 17g | Protein: 68g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 546mg | Fiber: 3g | Sugar: 7g
