Chicken Pasanda | How to make Creamy Chicken Pasanda | Chicken Pasanda Recipe

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.

Lay your chicken breasts on a shallow plate or keep them in a zipper bag. Add spices and coat chicken breasts with the spices. Allow this marinated chicken to sit at room temperature for 30-minutes on the countertop.

In a blender jar combine the ingredients for 'Masala' Paste. Add water as per requirement. Open the lid and scrape the sides with a spoon. Blend until it is smooth and creamy.

Heat a skillet with ghee. Add green cardamom, broken cinnamon sticks, and cloves. Allow these three whole spices to sizzle for 30-seconds.

Once they turn aromatic, add chopped onions and saute until the onions are caramelized.

Pour the creamy 'Masala' paste that you made in Step 2. Stir well to combine.

Now pour water and cook the creamy 'masala' paste for 2-3 minutes on low heat.

Once it starts to simmer add the chicken back into the skillet. Toss well until combined.

Now add Yogurt into the curry and toss well. Simmer for 30-seconds.

Now, add the spices - Smoked Paprika, Cumin Powder, Turmeric Powder, Coriander Powder, Salt, Ground Black Pepper, and Garam Masala. Toss well until the spices are combined. Simmer for additional 2-minutes.

Cover cook for 15-minutes on low heat.

Finally Garnish and Serve with fresh chopped cilantro and almond slivers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens