Chicken Pasanda Indian Recipe | Show Me The Curry

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is dairy-free and adds a unique flavor.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and flavor.

cashews

🥗Healthier: tofu

💰Cheaper: peanuts

Tofu can mimic creaminess while peanuts are more affordable.

Wash the chicken and poke holes in it to help with marination.

Beat the yogurt until smooth with no lumps.

Add white vinegar to the yogurt and mix well.

Cover the yogurt mixture and let it sit for 10 minutes.

Add the marinated chicken to the yogurt mixture along with red chili powder, paprika, garam masala, and salt. Mix well.

Cover and refrigerate the marinated chicken for 5 to 6 hours, preferably overnight.

Heat oil in a non-stick flat pan.

Add ginger and garlic to the pan and reduce heat to low to avoid burning.

Once the ginger and garlic have a little color, add crushed tomatoes and mix well.

Keep the heat low to avoid splattering and let moisture evaporate from the tomatoes.

Once the oil separates from the tomatoes, add the marinated chicken and mix well.

Increase the heat and add a little water if needed to create gravy.

Cover and cook the chicken on medium heat, stirring occasionally to prevent sticking.

After about 15 minutes of cooking, crush store-bought fried onions and add them to the chicken.

Mix well and cover to continue cooking until the chicken is fully cooked, about 5 to 7 more minutes.

Add fresh cilantro for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens