Description
Richly spiced chicken pasanda delivers complex Pakistani flavors through tender meat slow-cooked in a luxurious almond-yogurt sauce. Warm spices and silky cream invite home cooks to savor this comforting regional classic.
Ingredients
Scale
- 3 chicken breasts (525 g/1.1 lbs), chopped into bite-size chunks
- 2 tbsps ghee (or sunflower oil)
- 1 onion, peeled and finely chopped
- 240 ml (1 cup) full-fat plain yogurt
- 60 ml (¼ cup) double (heavy) cream
- 3 tbsps ground almonds (almond meal)
- 2 tbsps toasted almond flakes
- 4 tbsps freshly chopped coriander (cilantro)
- 2 cloves garlic, peeled and minced
- 2 tsps minced ginger
- 1.5 tsps garam masala
- 1.5 tsps ground coriander
- 1 tsp ground cumin
- 0.5 tsp mild chilli powder (optional)
- 0.5 tsp turmeric
- 0.25 tsp salt
- 0.25 tsp black pepper
- 3 cardamom pods
- Boiled rice and/or chapati (for serving)
Instructions
- Sautéing Foundation: Heat ghee in a large skillet over medium flame, introducing finely chopped onions and cooking until translucent and softened.
- Protein Preparation: Add chicken breast chunks and whole cardamom pods, searing the meat until golden exterior develops, creating a flavorful base for the dish.
- Spice Integration: Incorporate minced garlic, grated ginger, and comprehensive spice blend including cumin, coriander, garam masala, chili powder, turmeric, kosher salt, and black pepper, thoroughly coating chicken to maximize flavor profile.
- Sauce Development: Pour yogurt, heavy cream, and ground almonds into the skillet, transforming the mixture into a luxurious, velvety sauce that gently embraces the chicken.
- Simmering and Completion: Reduce heat, allowing the pasanda to simmer slowly, ensuring chicken reaches precise internal temperature of 165°F (74°C) while developing deep, complex flavors.
- Finishing Touch: Elevate the dish by garnishing with freshly chopped cilantro leaves and toasted almond flakes, creating visual appeal and textural contrast.
- Serving Suggestion: Present the creamy chicken pasanda immediately alongside steamed basmati rice or warm whole wheat chapati, inviting diners to experience the rich, aromatic culinary journey.
Notes
- Prep Like a Pro: Ensure all ingredients are measured and chopped before starting to create a smooth cooking flow.
- Spice Sensitivity: Adjust chili powder quantity based on personal heat tolerance for a customized flavor experience.
- Cream Control: Use full-fat yogurt and cream for the richest, most authentic pasanda texture and taste.
- Temperature Matters: Use a meat thermometer to guarantee chicken is perfectly cooked without drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 470
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg