Chicken Pasanda

Chicken Pasanda - Quick and Easy Indian Chicken Curry Recipe which is "NOT SPICY AT ALL". Rather it has a creamy and nutty gravy with juicy pieces of chicken. Served with naan bread or Paratha or Fried rice or Pulao this recipe for Chicken Pasanda is the only Indian Chicken Curry recipe you need if you hate spicy food but love Curries!

The word "Pasanda" comes from the Mughals. "Pasanda" translating to "Pasand" meaning - Something that people like.

Generally, Paneer Pasanda is a popular Indian curry recipe where Paneer (Indian Cottage Cheese) is sandwiched with a filling, fried, and served in a creamy gravy.

But, today we'll learn how to make Chicken Pasanda. This a traditional Mughal recipe so it is a lot like Shahi Chicken Korma where cashew nuts and almonds are use and chicken is simmered in a sweetish gravy. But, there are a few differences which we will figure out in the course of time.

Ingredients Needed for this recipe

For the Chicken

• Chicken: In this recipe, you will need chicken breast cut into small 1-inch cubes. You can also use boneless Chicken Thighs chopped.
• Salt, Pepper, Turmeric Powder, Coriander Powder, Cumin Powder, and Garam Masala - To marinate the Chicken

For the Curry

• Ghee - Ghee or Clarified Butter is a traditional way to give your recipe a "richness" and a flavorful aroma.
• Cardamom Pods - Small Green Cardamom Pods are bursting with aroma and flavor, add that to your curry and it will taste so good.
• Cinnamon Sticks - Break Cinnamon Stick in half and add it to ghee.
• Cloves: Cloves have a sharp taste which adds a depth of flavor to your curry.
• Onions: Chopped Onions that need to be caramelized.
• Thick Greek Yogurt - To make the curry creamy.

Creamy "Masala" Paste

• Split Bengal Gram or Split Brown Chickpea or Channa Dal - It adds a nutty flavor to the paste.
• White Poppy Seeds or Posto or Khus Khus - It makes the paste thick and creamy.
• Green Chilies - Just to make it a little spicy.
• Garlic - For that garlicky kick.
• Ginger - Because Ginger brings that amazing earthy taste.
• Almonds - To get that nutty taste in our curry.
• Water: Helps make the paste smooth.

How to make Chicken Pasanda

Below is a brief description of the Chicken Pasanda Recipe. You can find the printable recipe card below. Also, watch the video for a quick visual.

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  Step 1: Marinate Chicken

  
  

First marinate your chicken with Turmeric Powder, Coriander Powder, Cumin Powder, Salt, Ground Black Pepper, and of course Garam masala. Cover it with a lid and allow it to sit for 30-minutes. Meanwhile, make the curry.

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  Step 2: Blend Ingredients and Make Paste

  
  

Chicken Pasanda has creamy and nutty curry. This curry is made up of few special ingredients. So, take a blender jar and make a paste of - Split Bengal Gram (Channa Dal), White Poppy Seeds (Khus Khus or Posto), Green Chilies, Garlic cloves, Almonds, and of course just 1-2 tablespoon of water. Make a smooth paste until it looks creamy and smooth.

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  Step 3: Roast Whole Spices in Ghee

  
  

Now heat a skillet over medium heat. Add Ghee. Traditional Indian recipes use Ghee for a rich taste and a flavorful aroma. You can easily replace ghee with Butter. Add whole spices - Green Cardamom, broken Cinnamon sticks, and cloves. Allow these whole spices to sizzle for 30-seconds so that they turn flavorful.

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  Step 4: Caramelize Onions

  
  

Next, add chopped Onions. You can use Yellow/White/Red Onions for this recipe. Saute Onions until they get caramelized completely. This takes few minutes. So be patient.

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  Step 5: Pour Creamy "Masala" Paste

  
  

Now pour the Creamy "Masala" Paste that you made in your Blender jar into the skillet. The sauce will be thick, creamy, and smooth. Use a spatula to coat onions with the paste.

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  Step 6: Add Yogurt

  
  

Stir yogurt with a spoon vigorously. This is important for the Yogurt to "not curdle" as soon as it hits the curry. Once you've stirred yogurt add it into the sauce.

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  Step 7: Add Chicken

  
  

Now get your chicken and add it into the skillet. Toss well. Make the yogurt, and the Creamy Paste coat chicken completely. Add some water to de-glaze the pan.

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  Step 8: Cover Cook for 15-minutes

  
  

Now cover your skillet with a lid and cook on low heat for 15-minutes.

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  Step 9: Garnish and Serve

  
  

Finally, garnish with freshly chopped coriander/cilantro and serve with rice or pulao or naan bread.

Extra Tips

• Chicken: Allow your marinated chicken to sit for 30-minutes. This time is important for the chicken to soak up all the spices.
• "Masala Paste": While Making the Creamy "Masala" Paste you need to add a little water at a time. Use a spoon to scrape the sides and blend until it becomes creamy and smooth.
• Caramelized Onions: Caramelized Onions have got a smooth nutty taste which I love. It brings the desired sweetness to the recipe.
• Yogurt: Do not forget about stirring your yogurt before adding it to your curry.
• Cover Cook: Cover cooking the chicken is important to make it cook completely.
• De-glaze pan: You must de-glaze your pan with water so that the spices don't stick to the bottom of the pan.

Other Variations and Substitutions

• Butter: If you don't have ghee you can use salted butter in its place. Also, add 1 tablespoon canola oil or olive oil along with that. This will help the butter melt slowly without you worrying about the butter getting burnt.
• Cashews - Instead of Almonds you can use Cashews.
• Walnuts - If you don't like the taste of Almond or Cashews you can use Walnuts.
• Pecan Nuts - In case you don't like Almonds, Cashews, or Walnuts you can simply use Pecan Nuts.
• Black Or Blue Poppy Seeds - In case you cannot find "White Poppy Seed" near you, just replace it with Black or Blue Poppy Seeds. Both are similar. It's just that White Poppy Seed is milder. Whereas Blue and Black Poppy Seed are nuttier.
• Curry Powder - Yellow Curry Powder is a good replacement for Coriander Powder.

Other Chicken Recipes you might like:

• Creamy Coconut Chicken Curry
• Chicken Madras
• Instant Pot Chicken Tikka Masala Recipe
• Authentic Butter Chicken Meatballs (in just 30-minutes)
• Tandoori Chicken Wings (in Air Fryer & in Oven)
• Indian Saag Chicken | Spinach Chicken
• Chicken Jalfrezi
• Best Chicken Tikka Masala Recipe Ever
• Authentic Butter Chicken - Murgh Makhani Restaurant Style

If you are making this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik so that I can see how this turned out.