Chicken Pasanda
Tender chicken pieces simmered in a luxurious, creamy gravy made from almonds, cashews, and fragrant spices. A classic Mughlai dish that's rich, mild, and perfect for a special meal, best enjoyed with naan or pulao.
For 4 servings
7 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece of chicken is evenly coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
- 2
Step 2
- a.Prepare the Creamy Nut Paste
- b.In a small bowl, soak the cashews, blanched almonds, and poppy seeds in 1/2 cup of warm water for about 20 minutes. This will soften them for easier grinding.
- c.Transfer the soaked nuts and seeds along with their soaking water to a high-speed blender.
- d.Blend until you have a completely smooth, lump-free paste. Scrape down the sides as needed. Set aside.
- 3
Step 3
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add the cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped or pureed onion to the pan. Cook for 10-12 minutes, stirring frequently, until the onions are soft, translucent, and have turned a light golden brown.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken and all of the marinade to the pan with the onions.
- c.Increase the heat to medium-high and cook for 6-8 minutes, stirring occasionally. Continue cooking until the chicken is lightly browned on all sides and the moisture from the curd has mostly evaporated.
- 5
Step 5
- a.Build the Gravy
- b.Reduce the heat to low. Add the coriander powder and cook for 1 minute, stirring constantly, to toast the spice.
- c.Pour in the prepared nut paste. Continue to cook on low heat for 3-4 minutes, stirring continuously to prevent it from sticking or burning. Cook until the paste thickens and you see ghee separating at the edges.
- d.Slowly stir in 1 cup of water and the remaining 0.75 tsp of salt. Mix well to combine everything into a smooth gravy.
- 6
Step 6
- a.Simmer and Finish
- b.Bring the gravy to a gentle simmer. Cover the pan, keep the heat on low, and let it cook for 10-15 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened to your desired consistency.
- c.Turn off the heat completely. Let it sit for a minute.
- d.Stir in the fresh cream, garam masala, sugar (if using), and kewra water (if using). Mix gently until just combined. Do not boil the curry after adding the cream to prevent it from splitting.
- 7
Step 7
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve hot with naan, sheermal, or a fragrant basmati rice pulao.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother gravy, use onion puree instead of chopped onions. This is a key step for an authentic, restaurant-style texture.
- 2Blanching and peeling the almonds is crucial for a pale, creamy gravy characteristic of Pasanda. To blanch, boil almonds in water for 1 minute, then drain and the skins will slip off easily.
- 3Always cook the nut paste on low heat and stir constantly. It can burn very quickly, which will make the entire dish bitter.
- 4To prevent the cream from curdling, ensure you turn off the heat before stirring it in at the very end.
- 5For a richer flavor, you can use chicken thighs instead of breast, as they remain more tender and juicy during cooking.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or 500g of mixed vegetables like potatoes, carrots, and peas. If using paneer, lightly fry the cubes before adding them to the gravy in the last 5 minutes of simmering.
Lamb PasandaLamb Pasanda
Use 500g of thinly sliced lamb fillets (pasanday). Marinate the lamb for at least 6-8 hours or overnight to tenderize it. The simmering time will need to be increased to 45-60 minutes or until the lamb is fork-tender.
Dairy Free / VeganDairy-Free / Vegan
Substitute curd with a plant-based yogurt (like cashew or coconut), use oil instead of ghee, and replace fresh cream with full-fat coconut cream or a homemade cashew cream for a vegan-friendly version.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Source of Healthy Fats
The almonds and cashews in the gravy provide monounsaturated fats. These beneficial fats are known to support heart health by helping to manage bad cholesterol levels.
Provides Essential Minerals
This dish contains various minerals from its ingredients. Nuts provide magnesium and zinc, while chicken offers selenium and phosphorus, all of which play vital roles in bodily functions.
Frequently asked questions
One serving of this Chicken Pasanda (approximately 265g) contains around 480-550 calories. The exact number can vary based on the fat content of the chicken, curd, and cream used.