chicken pasanda(Indian almond-badam chicken curry).

Ingredients

• 700 gchicken breast, cut into pieces
• 35 g (¼ cup)almonds
• 1½ tablespoonscoriander seeds
• 2 teaspoonsblack peppercorns
• 1 teaspoonturmeric powder
• 1 teaspoonred chilli powder
• 1 teaspoon, plus ½ teaspoon more if desiredgaram masala powder
• Start with ½ teaspoon, then add as neededsalt
• 60 ml (¼ cup)plain yoghurt
• 2 tablespoonsghee
• 1 largeonion, finely sliced
• 1 piece, 5 cm longcinnamon
• 3green cardamom pods, lightly bruised
• 1½ tablespoonsginger-garlic paste
• 1 largetomato, puréed or finely chopped

Instructions

1. 1

   Prepare the chicken

   Cut the chicken breast into pieces and place it in a bowl. Boneless chicken breast is suitable; set the bowl aside.

2. 2

   Toast the almonds

   Toast the almonds in a small frying pan over low to medium heat for 1–2 minutes. Let them cool, then pulse in a spice grinder until powdery.

3. 3

   Grind the spices

   Wipe out the grinder, then add the peppercorns and coriander seeds. Pulse until they form a coarse powder.

4. 4

   Marinate the chicken

   Mix the ground coriander and pepper with the turmeric, chilli powder, garam masala and yoghurt, then coat the chicken. Refrigerate for 1 hour or longer if desired. Before cooking, take the marinated chicken out of the fridge at least 1 hour ahead so it can come to room temperature.

5. 5

   Prepare the tomato

   Puré e the tomato, or chop it finely until soft and pulpy. Set it aside.

6. 6

   Soften the onion

   Set a large pan over low heat and add the ghee, sliced onion, cinnamon, ginger-garlic paste and cardamom. Cook over low to medium heat until the onion is soft and slightly browned, taking care not to burn the spices.

7. 7

   Cook the tomato

   Add the puréed or chopped tomato to the onion and spices. Stir together and cook for 2–3 minutes.

8. 8

   Add the almonds

   Turn the heat down to low and stir in the powdered almonds. Keep stirring so the powder does not stick to the pan or settle on its base. Cook until the mixture thickens to a paste-like consistency.

9. 9

   Cook the chicken

   Add the room-temperature chicken to the almond sauce. Cook over a low heat, stirring regularly so the almond mixture does not catch on the bottom of the pan.

10. 10

    Adjust the sauce

    If the chicken needs more time to cook and the sauce is at risk of burning, add 80 ml (⅓ cup) water and continue cooking. Taste and add salt as needed.

11. 11

    Serve the curry

    When the chicken is cooked, transfer the curry to a serving bowl. The method suggests garnishing with almond slivers and coriander leaves, then serving warm.

What is chicken pasanda?

Pasanda is a mild, creamy style of curry associated with South Asian cooking; the name is often used for dishes featuring tender meat in a gently spiced sauce. This version is presented as a Sri Lankan-style almond chicken curry, with toasted almonds thickening a tomato and spice base.

The almonds bring richness without relying on a very hot chilli level. Coriander, black pepper, cardamom and cinnamon give the sauce fragrance and warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 39g protein, 14g carbs, 20g fat.

Chicken supplies most of the protein, while the almonds and ghee contribute much of the fat; the yoghurt and tomato add smaller amounts. The sauce and spices provide some carbohydrates, and serving the curry with a modest portion of rice plus vegetables helps balance the plate.

Build flavour with the marinade

Coarse spices: grinding the coriander and pepper shortly before use gives the marinade a textured, aromatic base. The recipe combines them with turmeric, chilli, garam masala and yoghurt.

Marinating time: allow at least 1 hour in the fridge, or longer if convenient. Take the chicken out at least 1 hour before cooking so it can reach room temperature, as the method directs.

Toast and grind the almonds

Gentle heat: toast the almonds for just 1–2 minutes over low to medium heat, keeping an eye on them. Cool them before grinding so they become powdery rather than turning into a paste.

Fine texture: a spice grinder makes a consistent powder that can thicken the sauce. Stir it in often once it reaches the pan, since it can settle and stick.

Keep the sauce from catching

Low heat: cook the onion and spices gently until the onion softens and lightly browns, without letting the spices burn. Once the almonds go in, keep the heat low and stir frequently.

Extra water: if the chicken needs longer but the thick sauce is catching, add the stated 80 ml water and continue cooking. This loosens the mixture while it finishes on the hob.

How to judge the texture

Sauce cue: after the almond powder cooks with the tomato, the mixture should become thick and paste-like before the chicken is added. It will loosen if you add the optional water.

Chicken cue: cook until the chicken is thoroughly cooked through, checking a larger piece at its thickest point. Stir carefully so the thick sauce does not burn underneath.

Serve it with

Rice or flatbread makes a practical partner for the thick almond sauce, helping make the curry a complete meal. A simple vegetable side can add freshness and contrast.

The method suggests serving the curry warm with almond slivers and coriander leaves as a garnish. Those garnish items are mentioned in the method but are not quantified in the ingredient list.

Recipe notes & tips

• Toast the almonds over low to medium heat and remove them as soon as they smell fragrant.
• Let the toasted almonds cool before grinding them to a powder.
• Grind the coriander and pepper coarsely so the marinade stays aromatic.
• Bring the marinated chicken to room temperature for at least 1 hour before cooking.
• Stir often after adding the almond powder to prevent it settling on the pan base.
• Add the stated 80 ml water if the sauce is catching before the chicken is cooked.

Variations

• Milder curry: reduce the red chilli powder to suit your preference.
• More garam masala: add the suggested extra ½ teaspoon for a stronger garam masala flavour.
• Boneless chicken: use boneless chicken pieces, as the method recommends.
• Looser sauce: add the stated 80 ml water if the thick sauce needs loosening while the chicken cooks.
• Tomato texture: use puréed tomato for a smoother base or finely chopped tomato for more texture.

Common mistakes to avoid

• Burning the almonds: toast them gently for 1–2 minutes and keep watch over the pan.
• Grinding warm almonds: cool them first so they grind to a powder rather than a paste.
• Scorching the spices: cook the onion and whole spices over low to medium heat and stir.
• Letting the almond powder settle: stir it regularly after adding it to the tomato mixture.
• Cooking too hot: keep the chicken and thick sauce over low heat to reduce the risk of sticking.
• Adding water too late: use the stated 80 ml if the sauce is catching before the chicken is done.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot throughout, stirring often; add a small splash of water if the sauce has thickened.

Frequently asked questions