Description
Succulent chicken nestles in a luxurious North Indian cream sauce, blending aromatic spices with tender meat. Gentle almonds and fragrant herbs elevate this classic dish, inviting you to savor each silky, spice-laden bite.
Ingredients
Scale
Proteins:
- 3 chicken breasts (525 g/1.1 lbs), chopped into bite-size chunks
Spices and Seasonings:
- 3 cardamom pods
- 1 tsp ground cumin
- 1.5 tsp ground coriander
- 1.5 tsp garam masala
- 0.5 tsp mild chilli powder (optional)
- 0.5 tsp turmeric
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 cloves garlic, peeled and minced
- 2 teaspoons minced ginger
Base and Creamy Ingredients:
- 2 tablespoons ghee (or sunflower oil)
- 1 onion, peeled and finely chopped
- 240 milliliters (1 cup) full-fat plain yogurt
- 60 milliliters (¼ cup) double (heavy) cream
- 3 tablespoons ground almonds (almond meal)
- 2 tablespoons toasted almond flakes
- 4 tablespoons freshly chopped coriander (cilantro)
- Boiled rice and/or chapati (for serving)
Instructions
- Melt ghee in a spacious skillet over medium heat, ensuring even distribution across the cooking surface.
- Sauté finely chopped onions for approximately 4-5 minutes, gently stirring until they become translucent and soft.
- Add chicken breast chunks and whole cardamom pods, stirring intermittently and cooking for 5-6 minutes until the chicken exterior turns golden and sealed.
- Introduce minced garlic, grated ginger, and a blend of ground spices including cumin, coriander, garam masala, chili powder, turmeric, kosher salt, and black pepper, stirring thoroughly to coat the chicken evenly.
- Pour in plain yogurt, heavy cream, and finely ground almonds, creating a rich, creamy sauce that envelops the chicken.
- Allow the mixture to reach a gentle simmer, reducing heat and cooking for 7-8 minutes until chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish with freshly chopped cilantro leaves, sprinkle with toasted almond flakes for added crunch and texture.
- Serve immediately alongside steamed basmati rice or warm whole wheat chapati to complement the aromatic and creamy chicken pasanda.
Notes
- Elevate this dish by using fresh, high-quality chicken breast for the most tender and succulent results.
- Toast whole spices before grinding to release deeper, more complex flavor profiles in the pasanda.
- Keep the heat at a gentle simmer to prevent yogurt from splitting and ensure a smooth, creamy sauce.
- Opt for full-fat yogurt and cream to achieve the rich, luxurious texture traditional to this classic Indian dish.
- Customize heat levels by adjusting chili powder – start with less and add more to suit your spice tolerance.
- Allow the pasanda to rest for 5-10 minutes after cooking to help flavors meld and sauce thicken naturally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 425 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg