Chicken Pasanda is a rich, creamy, mild curry made with yogurt, spices, cream and ground almonds. Quick to prepare, it’s on the table in under 30 minutes!
This is a great curry if you’re cooking for kids or adults who prefer milder flavours.
“A really tasty curry. I made the recipe for 12 people as part of an Indian buffet for a family gathering of 20. It was a big success, and there was nothing left of the pasanda curry — I’ll definitely make it again. I also made the chickpea & sweet potato curry from this site — another delicious recipe!”
– Carol
Nicky’s Notes
I love the vibrant yellow colour of this curry. The flavours are rich and rounded without being spicy.
Rather than using tomatoes, stock or coconut milk, this pasanda gets its depth from garlic, ginger, warming spices and thick natural yogurt.
The yogurt gives a gentle tang, but a splash of cream and the sweetness of ground almonds balance the sauce for a smooth, comforting result.
Table of Contents
- Nicky’s Notes
- 📋 What do we need?
- 🔪 How to make this Pasanda curry
- Recipe Tips
- 🍽️ What to serve it with
- 📺 Watch how to make it
- Chicken Pasanda Recipe
- 🍲 More Curry recipes
📋 What do we need?
- Traditionally pasanda is often made with lamb or goat, but this version uses chicken breast pieces so it cooks quickly. Well-trimmed chicken thigh works well too if you prefer.
- Use full-fat natural yogurt for the sauce; low-fat yogurt can split when heated.
- Double (heavy) cream helps stabilise the sauce and keeps it silky — avoid low-fat cream for best results.
🔪 How to make this Pasanda curry
Full recipe with detailed steps is in the recipe card near the end of this post.
- Fry finely chopped onions in ghee until softened.
- Add the chicken pieces and cardamom and cook a few minutes to seal the meat, then add garlic, ginger and spices.
- After a couple of minutes, stir in the yogurt, cream and ground almonds. Bring to a gentle simmer and cook 6–8 minutes until the sauce thickens and the chicken is cooked through.
- Finish with fresh coriander just before serving and top with toasted almond flakes.
Recipe Tips
I often add just ½ tsp of mild chilli powder for a whisper of warmth, but the curry is excellent with no chilli at all — perfect for kids or anyone avoiding heat.
🍽️ What to serve it with
Serve with a generous sprinkling of fresh coriander and some toasted flaked almonds for a pleasant crunchy contrast. Boiled basmati rice and torn chapati are ideal accompaniments to sop up the creamy sauce.
Appetizers
Onion Bhaji
Sides
Pilau Rice Recipe
Breads
Chapati Recipe
Sides
Tomato and Onion Salad
Sauces and Dips
Raita
Sides
How to Cook Rice Perfectly
Also, some torn chapati on the side makes this meal extra special.
📺 Watch how to make it
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Chicken Pasanda Recipe
Ingredients
- 2 tbsp ghee (or sunflower oil)
- 1 onion, peeled and finely chopped
- 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
- 3 cardamom pods
- 2 cloves garlic, peeled and minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chilli powder (optional)
- ½ tsp turmeric
- ¼ tsp salt
- ¼ tsp black pepper
- 240 ml (1 cup) full-fat plain yogurt
- 60 ml (1/4 cup) double (heavy) cream
- 3 tbsp ground almonds (almond meal)
- 2 tbsp freshly chopped coriander (cilantro)
To Serve:
- 2 tbsp toasted almond flakes
- 2 tbsp freshly chopped coriander (cilantro)
- Boiled rice and/or chapati
Instructions
- Heat the ghee in a large frying pan over a medium heat until hot.
- Add the chopped onion and cook for 5 minutes, stirring often, until softened.
- Add the chicken pieces and cardamom and cook for about 5 minutes, stirring occasionally, until the chicken is sealed.
- Add the garlic, ginger, cumin, ground coriander, garam masala, mild chilli powder (if using), turmeric, salt and pepper. Cook for 2 minutes, stirring so the chicken is well coated.
- Stir in the yogurt, cream and ground almonds. Bring to a gentle simmer, then cook for 6–8 minutes until the chicken is cooked through and the sauce has thickened.
- Remove the cardamom pods if you prefer, stir in the fresh coriander, and serve topped with toasted almond flakes and extra coriander.
- Serve with boiled rice and/or chapati.
Notes
Can I make it ahead?
Yes. Make the curry, cool quickly, cover and refrigerate for up to a day. Reheat gently over medium heat, stirring occasionally, until piping hot. Add a splash of cream or stock if the sauce has thickened.
Can I freeze it?
Yogurt can sometimes change texture after freezing, but using full-fat yogurt and cream reduces the risk. Cool quickly and freeze in portions. Defrost overnight in the fridge and reheat gently over medium heat, stirring occasionally.
Scaling
You can double or halve the recipe using the same ratios. Cooking time may increase slightly if you double the quantities.
Nutritional information is per serving (recipe serves 4) and excludes rice or chapati.
Nutrition
Nutrition information is approximate and should be used as a guide only.
This Chicken Pasanda recipe was first posted in March 2021 and has been updated since with small improvements.
🍲 More Curry recipes
I’ve got loads of different curries on Kitchen Sanctuary — here are some popular chicken options:
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Chicken Madras
Curries
Chicken Jalfrezi Recipe
Dinner
Chicken Biryani
Curries
Chicken Tikka Masala Recipe
Curries
Easy Chicken Curry
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Easy Chicken Korma
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