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Chicken Pasanda

Chicken Pasanda

An influence of the Mughals and a delicasy for curry lovers which is mild, creamy with richness of the almonds and tanginess of the yogurt making it a family favourite and delicious and healthy curry you dont want to miss cooking!
Course dinner, Main Course
Cuisine Asian, Indian
Keyword almond curry, chicken,, Curry, yogurt
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Equipment

  • a deep pan

Ingredients

  • 1 cup almonds you can make a paste or use almond flour
  • 1 cup yogurt greek full fat
  • 750 gms skinless, boneless chicken breast halves or thighs
  • 1 Medium Onion finely chopped

dry ingredients

  • 1 Bay leaf
  • 2-3 cardamom pods crushed
  • 1/4 tsp ground turmeric
  • 2 tsp of cumin powder
  • 1 tsp minced garlic or paste
  • 1 tsp Freshly ground black pepper and salt to taste
  • 1/2 tsp garam masala optional
  • 2 tbsp olive oil/ghee for cooking

Instructions

  • Soak almonds and make them into a paste ( use almond flour) instead
  • In a glass bowl, marinate the chicken with yogurt and garlic paste and salt and keep it aside for 30 min or overnight if you prefer
  • Heat oil/ghee in a pan, when ready add the bay leaf and cardamom pods and add the onions and saute it for 3-4 min till golden brown
  • Add the marinated chicken and cook it through till the gravy comes to boil and water evaporates from the yogurt.
  • Add the almond flour or paste at this stage and stir it, add a little water or stock to bring it consitency
  • Add the dry spices and cover lid and cook for a few more mintes till chicken is cooked through
  • Add the garam masala and garnish it with herbs
  • Serve it hot with Roti/Naan/Rice

Notes

  • Bring the chicken to room temperature before cooking
  • Slightly crush the cardamom pods before adding them to oil to avoid bursting
  • The Almond paste will make the gravy thick and sticky to the pot so make sure you add water to maintain consistency of the curry.
Always use good quality ingredients.

The Emperor’s Favourite I am told, but could be yours too as this rich, cream and aromatic and velvety is by far the most preferred curries ever.Made with creamy yogurt and almond flour or even coconut milk makes is a curry without tomato. A family favourite and a great dish for festivals and occasions.

The  Best curries in the world

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Chicken Pasanda

An influence of the Mughals and a delicasy for curry lovers which is mild, creamy with richness of the almonds and tanginess of the yogurt making it a family favourite and delicious and healthy curry you dont want to miss cooking!
Course dinner, Main Course
Cuisine Asian, Indian
Keyword almond curry, chicken,, Curry, yogurt
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Equipment

  • a deep pan

Ingredients

  • 1 cup almonds you can make a paste or use almond flour
  • 1 cup yogurt greek full fat
  • 750 gms skinless, boneless chicken breast halves or thighs
  • 1 Medium Onion finely chopped

dry ingredients

  • 1 Bay leaf
  • 2-3 cardamom pods crushed
  • 1/4 tsp ground turmeric
  • 2 tsp of cumin powder
  • 1 tsp minced garlic or paste
  • 1 tsp Freshly ground black pepper and salt to taste
  • 1/2 tsp garam masala optional
  • 2 tbsp olive oil/ghee for cooking

Instructions

  • Soak almonds and make them into a paste ( use almond flour) instead
  • In a glass bowl, marinate the chicken with yogurt and garlic paste and salt and keep it aside for 30 min or overnight if you prefer
  • Heat oil/ghee in a pan, when ready add the bay leaf and cardamom pods and add the onions and saute it for 3-4 min till golden brown
  • Add the marinated chicken and cook it through till the gravy comes to boil and water evaporates from the yogurt.
  • Add the almond flour or paste at this stage and stir it, add a little water or stock to bring it consitency
  • Add the dry spices and cover lid and cook for a few more mintes till chicken is cooked through
  • Add the garam masala and garnish it with herbs
  • Serve it hot with Roti/Naan/Rice

Notes

  • Bring the chicken to room temperature before cooking
  • Slightly crush the cardamom pods before adding them to oil to avoid bursting
  • The Almond paste will make the gravy thick and sticky to the pot so make sure you add water to maintain consistency of the curry.
Always use good quality ingredients.

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