Chicken Pasanda
Straying From French Cuisine, Pardon our wander, just mixing it up a bit!
An Easy Chicken Curry Recipe known as Chicken Pasanda is a flavorful and creamy Indian dish that is often associated with Mughlai cuisine, known for its rich and aromatic flavors. "Pasanda" itself is derived from the Persian word "pasande," which means "favorite" or "liked by all," so everyone, your family and friends will love it! But, if you came here for French food I have you amply covered there with dishes like (Poussin) Cornish Hen Recipe delightfully French flavored, or a wonderful appetizer Chicken Terrine Recipe, and a classic Chicken With Olives.
Typically it starts with tender pieces of boneless chicken marinated in a spiced yogurt mixture. Your chicken will get a dose of added tenderness in this marinade.
After sautéing some of the vegetables and spices the chicken marinade is stirred into the frying pan and slowly cooked until done.
This wonderful dish is loved by many for the same reasons French cuisine is cherished. So much aromatic goodness and flavor, in every mouthful without heat or "pow", just savory goodness!
More Wanderings You Will Love
- Curry everywhere, and so scrumptious, Keema Matar.
- Peshwari Naan is not a French bread but still a wonderful accompaniment to so many recipes like this one.
- Chicken Biryani is another delicious favorite.
📖 Recipe
Easy Chicken Curry Recipe
Ingredients
- 2 chicken breast fillets cut into slices
- 1 tablespoon ground coriander
- 1 teaspoon ground black peppercorns
- ½ teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 5 tablespoon plain yoghurt plus more for serving
- 1-2 tablespoon ghee or use 1 tablespoon olive/rapeseed oil + 1 tablespoon unsalted butter
- 4 centimetre piece of cassia bark
- 4 green cardamom pods
- 1 small onion finely chopped
- 1 tablespoon grated ginger or ginger paste
- 2 cloves garlic pressed, or 1 tablespoon garlic paste
- 1-2 tablespoon tomato purée
- 2 tablespoon ground almonds
- 1 tablespoon sliced toasted almonds for garnish
- Handful of fresh coriander chopped
Instructions
- Put the sliced chicken in a large bowl, and add the ground coriander, peppercorns, turmeric, chilli powder, garam masala, salt and yogurt. Massage the marinade into the chicken and leave to stand for 30-60 minutes.
- Heat the ghee or oil/butter in a large pan, add the cassia bark and cardamom pods, stir until they start to release their fragrance, then add the chopped onion and cook for a few minutes, until the onion softens.
- Add the ginger, garlic and tomato paste, and cook for 5 minutes on a low heat, stirring to ensure that nothing burns.
- Put the ground almonds in a small bowl and add a little water, stirring to make a paste. Add this to the pan and stir, allowing it to thicken.
- Add the marinated chicken, stir well and leave, covered, to simmer gently for 20 minutes, or until the chicken is cooked through. If the sauce gets thick either loosen with a little hot water or more yoghurt to give a creamy sauce.
- Sprinkle with the toasted almonds and fresh coriander.
Did you make this & like it, or not, let us know?!