In the realm of sumptuous Indian cuisine, a special place is reserved for the creamy, aromatic, and utterly satisfying Chicken Pasanda. This dish, with its roots in the regal kitchens of the Mughal Empire, offers a milder yet profoundly flavorful experience, making it a perfect introduction for those new to Indian cuisine as well as a comfort food for the aficionados. Today, I’m thrilled to share with you a step-by-step guide to creating this culinary masterpiece in your own kitchen.
Ingredients: A Symphony of Flavors
- Main Components:
- 2 tbsp ghee (or sunflower oil, for a lighter version)
- 1 onion, finely chopped for a sweet, aromatic base
- 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks for easy cooking and eating
- 240 ml (1 cup) full-fat plain yogurt, adding a creamy tang
- 60 ml (¼ cup) double (heavy) cream, for that luxurious texture
- 3 tbsp ground almonds (almond meal), the secret to its characteristic nutty flavor
- Spices That Warm the Heart:
- 3 cardamom pods, 2 cloves garlic, and 2 tsp minced ginger for that initial spice kick
- A blend of 1 tsp ground cumin, 1 and 1/2 tsp ground coriander, 1.5 tsp garam masala, 1/2 tsp mild chilli powder (optional), 1/2 tsp turmeric, enriching the dish with depth and complexity
- Salt and black pepper to taste
- Garnishes for That Final Touch:
- Toasted almond flakes and freshly chopped coriander (cilantro), adding texture and freshness
The Making of a Masterpiece
- Preparation in Full Swing: Begin by heating the ghee in a large frying pan over medium heat. Once hot, sauté the chopped onion for about 5 minutes until softened, laying the foundation of your dish with its sweet and savory notes.
- Adding the Protagonist: Introduce the chicken pieces along with the cardamom pods, and let them sizzle for about 5 minutes. This process seals the flavors within the chicken, ensuring every bite is juicy and flavorful.
- Spicing Things Up: Stir in the garlic, ginger, and all the powdered spices, enveloping the chicken in the warm, aromatic spices for about 2 minutes until well-coated.
- The Creamy Transformation: The magic happens as you gently fold in the yogurt, cream, and ground almonds. Allow the mixture to reach a gentle boil before reducing the heat to simmer. This simmering for 6-8 minutes not only cooks the chicken to perfection but also thickens the sauce into a creamy delight.
- The Finishing Touch: A final stir of fresh coriander before serving adds a burst of freshness, contrasting beautifully with the rich, creamy sauce.
Serving the Royal Feast
Ladle the Chicken Pasanda onto a plate, garnishing it with toasted almond flakes and additional chopped coriander. Serve this royal dish with steaming hot boiled rice and/or chapati, inviting you to dip, scoop, and enjoy every flavorful bite.
Nutritional Sketch
For those curious about the dietary aspects, this dish approximates 382 kcal per serving, making it a rich yet balanced option. The given recipe serves 4, perfect for a family dinner or a small gathering.
Closing Thoughts
The Creamy Chicken Pasanda is more than just a meal; it’s a voyage through history, a celebration of flavors, and a testament to the richness of Indian cuisine. Whether you’re a seasoned chef or a culinary novice, this recipe promises a rewarding experience both in the making and the tasting. Bon Appétit!
Creamy Chicken Pasanda
- Total Time: 30 minutes
- Yield: 4 1x
Description
Chicken Pasanda embodies the essence of comfort food with its rich, creamy sauce that lovingly coats tender chunks of chicken. This dish is a celebration of flavors, combining the warmth of traditional Indian spices with the soothing texture of yogurt and cream. Ground almonds add a subtle nuttiness, enhancing the overall depth of the curry.
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
1 and 1/2 tsp ground coriander
1.5 tsp garam masala
1/2 tsp mild chilli powder (optional)
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
240 ml (1 cup) full-fat plain yogurt
60 ml (¼ 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 medium heat until hot.
Add the chopped onion and cook for 5 minutes, stirring often, until softened.
Add the chicken breast pieces and cardamom pods, cooking for 5 minutes, stirring occasionally, until the chicken is sealed.
Incorporate the garlic, ginger, cumin, coriander, garam masala, chilli powder, turmeric, salt, and pepper, cooking for 2 minutes until the chicken is well-coated.
Mix in the yogurt, cream, and ground almonds. Bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
Stir in the fresh coriander, then serve the pasanda topped with toasted almond flakes and more fresh coriander.
Serve with rice and/or chapati.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 382 kcal