Chicken pasanda, is a rich and creamy North Indian chicken curry with a mild flavour.
Tender chicken pieces are first marinated in yoghurt, garam masala, freshly ground coriander seeds, peppercorns
The longer you marinate, the better the chicken pasanda(almond chicken curry) will taste.
Once marinated, you’ll be cooking in a creamy, nutty sauce made up of ground toasted almonds and various other aromatic spices.
meal ideas for chicken pasanda
Since chicken pasanda is so thick and rich with its almond curry sauce, keep everything else as simple as possible.
- Menu 1
- Plain white rice, ghee rice or jeera rice.
- Cucumber raita.
- vegetable jalfrezi.
- chicken pasanda.
- Menu 2
- garlic naan or coconut rice
- SRI LANKAN GREEN BEANS AND POTATO.
- chicken pasanda.
- Dal tadka
- Menu 3
workflow to make chicken pasanda
- have all the ingredients ready.
- Marinate the chicken.
- Toast and grind the almonds.
- Make the spice blend.
- Make the almond(pasanda)curry sauce.
- Add the chicken and cook.
utensils and appliances needed
- Chopping board and knife.
- Large bowl to marinate the chicken.
- Spice blender to first grind the almonds and then the spices.
- Medium-large pan to cook the curry.
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more Indian chicken curry
MUGHLAI CHICKEN KORMA(North Indian chicken curry).
chicken vindaloo
INDIAN CHICKEN CURRY WITH YOGHURT AND TOMATO.
Storing
Once cool, transfer to a glass container with a lid and refrigerate. If you use plastic containers to store, make sure they are a little old as this curry can stain the container.
Freezing
Store in an airtight container, once the curry is cold and consume within 4 to 5 days.
Heating
Remove from the freezer, let the curry reach room temperature, transfer to a microwavable container, and add a few tablespoons of water.
Microwave for 3 minutes, make sure to use a cover as the curry might splatter.
If using the stovetop.
Follow the same method as above but gradually heat the curry by maintaining low-medium heat.
Stir to avoid the curry sticking to the pan.
Stop food wastage
Make only as much as you need. if you have any leftovers after a party, there’s always someone who would appreciate some curry they can take home.
Freeze any leftovers and use them within the week.
recipe difficulty- little care needed
Ingredients to cook the chicken pasanda
The ingredients mentioned below are used in standard measuring cups and spoons.
700g of chicken breast cut into the required size
1/4 cup almonds
1 and 1/2 tablespoons of coriander seeds
2 teaspoons of black peppercorns
1 teaspoon of turmeric powder
1 teaspoon of red chilli powder
1 teaspoon of garam masala powder(add 1/2 a teaspoon more for stronger flavour)
Salt to season(add more as needed)
1/4 cup plain yogurt
To make the almond curry sauce
2 tablespoons of ghee
1 large onion sliced fine
2-inch piece cinnamon
3 green cardamom slightly bruised
1 and 1/2 tablespoons of minced ginger-garlic paste
1 large tomato pureed or you can chop the tomatoes until they are mushed.
cooking the chicken pasanda(almond chicken curry)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Prep work to make the chicken pasanda.
Cut the chicken breast into the required size and place in a bowl. you can use boneless chicken or breast for best results. set aside.
Into a small frying pan, add the almonds and toast them for 1 to 2 minutes over low-medium fire.
Once the almonds cool, add them to the spice grinder, pulse until you have a powdery consistency to the almonds.
Wipe down the same spice grinder and add peppercorns(2 tsp)and coriander seeds(1 and 1/2 tbsp)
Pulse to grind them into a coarse powder.
Add the crushed coriander, pepper powder, turmeric, red chilli powder, garam masala, and plain yogurt
Set aside or refrigerate for 1 hour or more.
The marinated chicken should be at room temperature before it’s added to the almond curry sauce.
For this reason, make sure the meat is removed from the refrigerator at least an hour before cooking time.
Chop the tomatoes and puree or you can simply chop the tomatoes into smaller pieces. set aside.
How to cook the chicken pasanda(badam pasanda)
Place a large cooking pan over a low fire.
Heat a pan and then add oil or ghee, sliced onions, cinnamon, ginger-garlic paste and cardamom.
Cook until onions are soft and slightly turn brown, avoid burning the spiced as you do this over a low-medium fire.
Add the pureed or finely chopped tomatoes to the cooking onions and spices. Combine and cook for 2 to 3 minutes.
Reduce fire to low and add the powdered almond to the cooking ingredients.
Stir and make sure the almond powdered to the cooking ingredients.
Stir and make sure the almond powder does not stick to the pan.
The salmon powder tends to settle in the bottom if not stirred regularly.
Once you cook the almond(badam) powder into the tomato curry, the result would be a thick paste-like consistence.
Add the chicken parts which should be at room temperature into the almond curry sauce.
Maintaining low flame and continue to cook the chicken curry with the almond sauce.
Again make sure to stir as the almond powder tends to stick to the bottom of the pan.
If you feel the chicken needs more time to cook without the curry sauce burning, add 1/3 cup of water and continue to cook.
Make sure to taste the curry and season with salt as needed.
Once cooked, transfer to a serving bowl, garnish with a few slivers of almond and coriander leaves.
Serve warm.
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chicken pasanda(Indian almond-badam chicken curry).
The Almond chicken curry which is also referred as badam chicken curry can be served to guests and family who are sensitive to spicy food.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 700g chicken breast cut into required size
- 1/4 cup almonds.
- 1 and 1/2 tablespoons of coriander seeds
- 2 teaspoons of black peppercorns
- 1 teaspoon turmeric powder
- 1 teaspoon red chilies powder
- 1 teaspoon of garam masala powder(add 1/2 teaspoon more to increase the taste of garam masala)
- Salt to season(start with 1/2 teaspoon and use as needed)
- 1/4 cup plain yogurt
- To make the almond curry sauce
- 2 tablespoons of ghee
- 1 large onion sliced fine
- 2-inch piece cinnamon
- 3 green cardamom slightly bruised
- 1 and 1/2 tablespoons of minced ginger-garlic paste
- 1 large tomato pureed or you can simply chop the tomatoes until they are mushed
Instructions
Preparing the necessary ingredients before making the Pasanda curry.
Cut the chicken breast into required sized and place in a bowl.
You can use boneless chicken or breast for best results. set aside.
Into a small frying pan add the almonds(1/4 cup) and toast them for 1-2 minutes over low-medium fire.
Once the almonds cool, add them to the spice grinder, pulse until you have a powdery consistency to the almonds.
Wipe down the same spice grinder and add peppercorns(2 tsp) and coriander seeds(1 and 1/2 tbs).
Pulse to grind them into a coarse powder.
Add the crushed coriander+pepper powder, turmeric(1 tsp), red chillie powder(1 tsp), garam masala(1 tsp, add 1/2 more if needed), plain yogurt(1/4 cup).
Set aside or refrigerate for 1 hour or more. the marinated chicken should also be at room temp before it’s added to the pasanda curry sauce.
For this reason, make sure the meat is removed from the refrigerator at least 1 hour before cooking time.
Chop the tomatoes and puree or you can simply chop the tomatoes into smaller pieces. set aside.
HOW TO MAKE
THE ALMOND
CURRY SAUCE
FOR THE PASANDA.
Place a large cooking pan over low fire.
Heat a pan and then add oil or ghee(2 tbs), onion(1 large sliced fine), cinnamon(2″ piece), ginger-garlic paste(1 tbs), cardamom(3).
Cook until onions are soft and slightly turn brown, avoid burning the spiced as you do this over a low-medium fire.
Add the pureed or finely chopped tomatoes into the cooking onions and spices.
Combine and cook for 2-3 minutes.
Reduce fire to low and add the powdered almond to the cooking ingredients.
Stir and make sure the almond powder does not stick to the pan. the almond powder tends to settle in the bottom if not stirred regularly.
Once you cook the almond/badam powder into the tomato curry, the result would be a thick paste-like consistency.
Add the chicken parts which should be at room temperature into to the almond curry sauce.
Maintaining low flame and continue to cook the chicken curry with the almond sauce.
Again make sure to stir as the almond powder tends to stick to the bottom of the pan.
If you feel the chicken needs more time to cook without the curry sauce burning.
Add 1/3 cup water and continue to cook.
Make sure to taste the curry and season with salt as needed.
Once cooked, transfer to a serving bowl, garnish with a few slivers of almond and coriander leaves.
Serve warm
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