Chicken Pasanda Curry
User Reviews
5.0
171 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Resting time:
10 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Pasanda Curry
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An oven-baked chicken Pasanda is the ultimate choice if you're looking for a warm, comforting curry. It's a triumph of a dish and one of our all-time favourite curries to make!
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Ingredients
- 600 grams chicken breast or thighs skinless and boneless
- 150 grams onion chopped
- 6 tablespoons double cream 90ml
- 1 teaspoon cornflour
- 3 tablespoons flaked almonds
For the sauce
- 150 millilitre chicken stock made with 1 full stock cube
- 200 millilitre full-fat Greek yoghurt
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon Turmeric
- 5 cardamom pods
- 2 teaspoons grated ginger or ginger paste
- 2 teaspoons minced garlic or garlic paste
- 1-2 tablespoon raisins
- 4 tablespoons ground almonds
- 1 tablespoon brown sugar
- ¼-½ teaspoon salt or more to taste
- few grinds black pepper
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Instructions
- Preheat the oven to 180℃/356℉/gas mark 4.
Do the prep
- Dice the chicken breasts/thighs into bite-sized pieces.
- Dice the onion quite finely, roughly 1cm pieces.
- Grate the ginger and mince the garlic cloves (if you're not using pastes)
- Remove the outer shells of the cardamom pods and finely grind the seeds using a mortar and pestle.
- In a medium bowl, whisk together all the ingredients for the sauce until thoroughly combined.
- In a small bowl, combine a teaspoon of cornflour with the cream and whisk until smooth. Set aside, this mixture will be used towards the end.
Assembling the Pasanda
- Place the chicken pieces in an oven dish circa 25 x 18 x 7cm (10" x 7" x 2.5").
- Sprinkle the chopped onions evenly over the top.
- Pour the Pasanda sauce over the chicken and onions, making sure all pieces are well coated. Gently stir the chicken with a fork to help the sauce spread evenly, reaching the bottom of the dish as well, ensuring every piece is thoroughly covered.
- Bake for 40 minutes in the preheated oven.
- After 40 minutes, briefly remove the Pasanda from the oven and stir in the cream mixture. Use a fork to incorporate the cream thoroughly into the curry, ensuring it is evenly combined with the origninal sauce.
- Scatter the almond flakes over the top and bake for an additional 15 minutes.
- Test for salt.
- Let the curry rest for at least 10 minutes, then give the curry sauce a light stir just before serving to ensure an even consistency.
Notes
- It's crucial to give the Pasanda a thorough stir before serving.
- The sauce can separate during cooking, so stirring it will help achieve a smooth and consistent texture throughout.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
20g
(7%)
Protein
42g
(84%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
126mg
(42%)
Sodium
408mg
(17%)
Potassium
843mg
(24%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
417IU
(8%)
Vitamin C
6mg
(7%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 42g | 84% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 408mg | 17% |
| Potassium | 843mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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