How To Quickly Make Chicken Pasanda Recipes

A favourite of mine, and an easy dish to make for all the family. We tend to make this type of dish without very spicy ingredients, so ours is quite a cool and easy to eat for all the family dish. Although it’s not recommended to add tomatoes to this dish, I actually often do, as I like that extra tastebud zing.

This is one of those one pot curries, where all you need to do is add some rice and seasoning to go from creation to eating in less than 30 minutes. If you have a fussy eater or one of the family who likes more spices than everyone else, just make a little dish alongside in a mini sized pan. This is a great curry if you’re cooking for kids or grown ups who like and also don’t like spicy-hot food.

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Chicken Pasanda Recipe

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Prep Time 10 minutes mins

Course Main

Cuisine Indian

Servings 6

Equipment

• 1 Frying Pan Large

Ingredients

  

• 750 g Chicken Chopped
• 400 g Plain Yoghurt – Full Fat
• 250 g Onion Finely Chopped
• 80 g Double Cream
• 40 g Ghee or Sunflower Oil or Rapeseed Oil
• 40 g Almonds or Cashews Ground
• 20 g Ginger – Minced (or 10g Powdered)
• 20 g Garam Masala Ground
• 10 g Cumin Powdered
• 10 g Coriander Ground
• 10 g Turmeric Ground
• 10 g Chilli Powder / Curry Powder / Ground (Optional)
• 3 g Salt
• 3 g Pepper Finely Ground
• 3 cloves Garlic – Minced (or 10g Powdered)

Instructions

 

• Add your ghee/oil of choice to a frying pan over a medium heat for one minute or until hot. Add your chopped onion and stir frequently until soft.
• Add chicken breast and cardamon. Cook the chicken until it is fully sealed, turning often in the pan.
• Add the garlic, cumin, ginger, garam masala, coriander, turmeric, salt and pepper. Also add any spices if you plan to make the curry a spicy one. Cook, turning the chicken often, until the chicken is fully coated with the spice mixture.
• Add the ground almonds or cashews, the yoghurt and cream and bring to a gentle simmer until the chicken is fully cooked. (this will depend on the size you have chopped your chicken into – usually anything from 5-10 minutes). Stir well to ensure your curry does not stick to the pan.
• Stir in the coriander and serve. Popular serving suggestions are nan bread, chapati, rice and mango chutney.

Notes

Serve Hot.  Not suitable for freezing.

Keyword chicken curry, chicken pasanda, curry recipe, indian recipe

Although I would be tempted to freeze this recipe, I’d prefer to pop it in the fridge as soon as it’s cooled and eat within 3 days as I tend to use a low fat yogurt. The higher the fat count, the better chance it has of looking better. In saying that, food that is defrosted still tastes amazing, but just doesn’t have the same look as cooked from fresh.