Chicken Pasanda

Ingredients

• 1 1/2 tbspghee or light oil
• 1/2cinnamon stick
• 2green cardamom pods
• 1 smallwhite onion
• 3 largegarlic cloves
• 20 g (3/4 oz)fresh ginger
• 1 tspground coriander
• 1/2 tspground turmeric
• 1/2 tspmild chilli powder
• 4skinless boneless chicken thighs
• 150 g (5 oz)full-fat natural yoghurt
• 1/2 tspsea salt
• 4 tbspwater
• 3 tbspground almonds
• small handfulfreshly chopped coriander, for garnish
• small handfultoasted almond flakes, for garnish

Instructions

1. 1

   Toast the almonds

   Warm a large, non-stick shallow casserole or frying pan over a medium-high heat. If using toasted almond flakes to serve, toast them in the dry pan first, then set them aside.

2. 2

   Fry the whole spices

   Add the ghee or oil and heat until shimmering. Lightly bash the cardamom pods with a rolling pin to expose the seeds, then toast them with the cinnamon stick for a minute or two, until sizzling and fragrant.

3. 3

   Make the paste

   While the spices cook, peel and roughly chop the onion, garlic and ginger. Blitz them to a fine paste in a mini chopper or food processor, add to the pan and fry gently for 5 minutes, until translucent and beginning to brown.

4. 4

   Add the powders

   Stir in the ground coriander, turmeric and chilli powder. Fry for a further minute, until aromatic.

5. 5

   Coat the chicken

   Cut the chicken thighs into cubes and stir them into the pan until coated in the onion mixture. Mix in the yoghurt, salt, water and ground almonds.

6. 6

   Simmer the curry

   Bring the mixture to a bubbling simmer, then reduce the heat to low. Cook uncovered for 15 minutes, until the chicken is cooked through and the sauce has thickened.

What is chicken pasanda?

Pasanda is associated with rich, gently spiced meat curries from the Indian subcontinent; this version reflects the creamy style often found on British curry-house menus. Its mild heat and smooth sauce make it a good choice when you want a fragrant curry without a fierce chilli kick.

Here, chicken thighs simmer with whole spices, an onion-based paste, yoghurt and ground almonds. The almonds help give the sauce body, while the yoghurt brings a tangy creaminess.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 42g protein, 16g carbs, 34g fat.

The chicken thighs provide most of the protein, while the ghee or oil, yoghurt and ground almonds contribute much of the fat. The onion and almonds supply most of the carbohydrates; serve with a modest portion of rice and add vegetables to round out the plate.

Build flavour with whole spices

Whole spices: Warm the cinnamon and lightly crushed cardamom in the hot fat until fragrant. This short step releases their aroma into the base of the curry.

Ground spices: Add the coriander, turmeric and chilli after the onion paste has softened. A brief fry helps bring out their fragrance without giving them too long in the hot pan.

Get the onion paste right

Fine texture: Blitz the onion, garlic and ginger to a fine paste so they blend into the sauce rather than leaving large pieces. Scrape down the processor if needed to catch any chunks.

Gentle frying: Cook the paste for the full 5 minutes, stirring as it softens. It should turn translucent and start to brown before you add the ground spices.

Keep the sauce creamy

Yoghurt: Stir it in with the water and almonds so it becomes part of the sauce. Keep the heat controlled once the curry starts simmering to help the mixture stay smooth.

Ground almonds: These thicken the sauce as it cooks, so give the pan a stir now and then and judge the finish by the sauce's consistency after 15 minutes.

Check the chicken

Even pieces: Cut the thighs into similarly sized cubes so they cook at roughly the same rate. Stir them through the onion mixture before adding the remaining sauce ingredients.

Doneness: After 15 minutes of uncovered simmering, check that the chicken is cooked through. The sauce should also have thickened rather than remaining watery.

Serve with a simple side

Rice: Plain basmati rice is a straightforward match for the creamy sauce. Flatbread is another useful option for scooping it up.

Garnish: Finish with freshly chopped coriander and, if using, the toasted almond flakes. Their fresh, crisp contrast works well with the soft chicken and rich sauce.

Recipe notes & tips

• Toast the almond flakes in the dry pan before adding any fat, then set them aside.
• Lightly bash the cardamom pods so their seeds are exposed before frying.
• Cut the chicken thighs into evenly sized cubes for more consistent cooking.
• Stir the onion paste as it fries so it softens and colours evenly.
• Keep the curry at a gentle simmer after bringing it to a bubble.
• Taste the sauce before serving and adjust the seasoning if needed.

Variations

• Add more heat: Increase the mild chilli powder slightly for a warmer curry.
• Use chicken breast: Swap in breast pieces, keeping an eye on them so they do not overcook.
• Change the garnish: Scatter toasted almond flakes over the finished curry for extra crunch.
• Make it dairy-free: Use a suitable unsweetened plant-based yoghurt and light oil instead of ghee.
• Serve with greens: Add a side of steamed greens or vegetables alongside the curry.

Common mistakes to avoid

• Skipping the spice toast: Give the cinnamon and cardamom a minute or two in the hot fat to release their fragrance.
• Leaving large paste pieces: Blitz the onion, garlic and ginger finely so they integrate into the sauce.
• Browning the paste too quickly: Keep the heat gentle and cook it for 5 minutes until translucent and just starting to colour.
• Boiling hard after adding yoghurt: Reduce the heat once bubbling so the sauce simmers gently.
• Stopping before the sauce thickens: Simmer uncovered for the full 15 minutes and check the consistency.
• Cutting uneven chicken pieces: Cube the thighs into similar-sized pieces so they cook more evenly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions