Authentic chicken pasanda

    1 hour 40 min

    A rich creamy dish cooked in a spiced yoghurt that's flavoured with toasted almonds to give a gorgeously thick delicious sauce. This was originally made with lamb or mutton steaks which were cut into strips and flattened, marinated, then fried in a dish with various spices.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. And if that doesn’t sound delicious enough then wait until you try it!


    Surrey, England, UK
    257 people made this

    Serves: 4 

    • 4 chicken breast fillets
    • 1 tablespoon coriander seeds
    • 6 peppercorns
    • 1/2 teaspoon turmeric
    • 1 teaspoon chilli powder
    • 1 teaspoon garam masala
    • 1 teaspoon salt
    • 5 tablespoons yoghurt
    • 1 to 2 tablespoons ghee (clarified butter)
    • 4cm stick cassia bark
    • 2 to 3 green cardamom pods
    • 1 small onion, finely chopped
    • 1 tablespoon gram flour (optional)
    • 1 (3cm) piece fresh root ginger, grated
    • 2 garlic cloves, finely chopped
    • 1 tomato, blended to a puree
    • 3 tablespoons sliced almonds (plus 1 teaspoon to serve)
    • 1 handful fresh coriander, chopped

    Prep:25min  ›  Cook:45min  ›  Extra time:30min marinating  ›  Ready in:1hr40min 

    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.
    2. 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.
    3. 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.
    4. Heat the ghee in a large heavy pan, add cassia and cardamoms, stir until fragrant then add the chopped onion, gram flour if using and cook for a few minutes.
    5. 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. Add the tomato puree and stir through. Leave to cook on a gentle heat for about 5 minutes.
    6. 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. Add a little water to make an almond paste, add this to the sauce and stir. Let this thicken for a few minutes.
    7. Then add the marinated chicken and leave it to simmer gently for 15 to 20 minutes or until the chicken is cooked through and no longer pink in the centre. If the sauce gets too thick just add a little hot water - you should end up with a thick, creamy sauce.
    8. To finish sprinkle with some fresh coriander and some sliced almonds then serve.

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