Chicken Pasanda Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 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
Description
Chicken Pasanda Curry combines diced chicken breasts or thighs with a sauce made from Greek yoghurt, double cream, chicken stock, and aromatic spices like garam masala, ground coriander, cumin, turmeric, ginger, garlic, and freshly ground cardamom seeds. Flaked almonds and raisins introduce slight crunch and gentle sweetness to this creamy and mildly spiced curry. The preparation involves coating the chicken and chopped onions evenly with the sauce, ensuring thorough blending of flavors. Baking the dish at moderate temperature gently cooks the chicken, while the sauce thickens and flavors deepen. Stirring before serving helps re-emulsify the sauce if separation occurs during cooking. This curry offers a rich, smooth, and comforting dish suited for pairing with steamed rice or Indian breads.
Ingredients
- 600 grams chicken skinless and boneless, breast or thighs
- 150 grams onion chopped
- 6 tablespoons cream 90ml, double
- 1 teaspoon cornflour
- 3 tablespoons almonds flaked
For the sauce
- 150 millilitre chicken stock made with 1 full stock cube
- 200 millilitre Greek yoghurt full-fat
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon Turmeric
- 5 cardamom pods
- 2 teaspoons ginger or ginger paste, grated
- 2 teaspoons garlic or garlic paste, minced
- 1-2 tablespoon raisins
- 4 tablespoons ground almonds
- 1 tablespoon brown sugar
- ¼-½ teaspoon salt or more to taste
- black pepper few grinds
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
- Stir the Pasanda curry thoroughly before serving to maintain a smooth sauce texture.
- The sauce may separate during cooking; frequent stirring helps restore its consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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