Category Archives: Curry Recipe

Chicken Pasanda Recipe

This Easy Chicken Pasanda Recipe is Tops – Hot or Not!

What is a Chicken Passanda?

This Chicken Pasanda Recipe is typcially a milder, more creamy and richer curry.  It is thought that it was traditionally made with a leg of goat or lamb.  This is  cut, trimmed and flattened into strips and then cooked with the rich, tasty, Pasanda sauce.

In the present day, a pasanda curry can also be made using chicken (as per this recipe) or with king prawns or vegetables.  In any case, the process and ingredients remain generally the same and are easy to follow, resulting in an amazing flavoursome curry.

Although this recipe is milder than I would normally make, you can add more chilli powder or fresh chillis to suit your taste, but don’t over do it as you may miss out on some of the delicate flavours if you make it too hot…

Chicken Pasanda – It’s Origins

This super tasty curry recipe is thought to have originated in the north of India.  In fact Wikipedia states that the Pasanda originates from the north of India and it’s border with Pakistan.  It is based upon a dish that was served in the Court of the Moghul Emperors.  Pasanda is typically thought to mean “the favourite one” or “liked”, which is believed to refer to the cut of meat that was traditionally used.

Should I add Almonds to a Chicken Pasanda?

It’s entirely up to you as to whether you add almonds or not, but for this quick and easy Chicken Pasanda Recipe I’ve decided to leave almonds as part of recipe.

However, unlike some other recipes that use ground almonds and add them near the start of the cooking process, I normally use chopped almonds and add them at the end.

Even though I’ve included them here, I belive that this dish is as good with or without almonds, so you’ll have to make your own mind up…For a bit of a twist you can add unsalted chopped cashews instead of the almonds which gives a different flavour…

Is a Chicken Pasanda Hot?

Not usually.  A Pasanda curry is typically quite mild but depending on your tastes and tolerance of spice you can always add more chilli to spice things up

What is a  Pasanda Curry Made of?

A pasanda curry is typically made from:

  • Lamb, goat, chicken, king prawns or vegetables
  • Onions
  • Cinnamon or Cassia Bark
  • Cardamon seeds
  • Cumin
  • Tumeric
  • Chilli powder
  • Garlic
  • Corriander
  • Tomato Purée
  • Yoghurt
  • Almonds

How Many Calories does a Chicken Pasanda Recipe Have?

If you follow this recipe, an individual portion of Chicken Pasanda has approx 500-600 calories when served.

Is a Chicken Pasanda Hotter than a Korma or Milder than a Korma?

Typically a Chicken Pasanda is normally milder than a Korma although this is dependant on your taste and how much or little chilli you add whilst preparing the dish.

What Should I Serve with a Chicken Pasanda?

As it can be quite a rich dish, I normally serve this Chicken Pasanda Recipe with rice or plain naan breads, but there’s nothing to stop you serving it with chapattis or even just poppadoms.

Chicken Pasanda Recipe

Easy Chicken Pasanda Recipe

Super simple rich and tasty chicken pasanda recipe that is sure to become a family favourite
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 600 kcal


  • 4 skinless chicken breasts (approx 125g) cut into bite size pieces
  • 1 onion finely sliced
  • ½ tbsp vegetable oil
  • 2cm cinnamon stick left whole
  • 3 pods cardamom pods remove outer husk and use seeds only
  • 1/2 tsp ground cumin
  • 1 tsp ground tumeric
  • ½ tsp chilli powder add more if required
  • 2 garlic cloves finely chopped
  • ½ tbsp coriander seeds
  • 2 tbsp. tomato purée
  • 500 g 0% fat Greek yogurt
  • 15 g flaked almonds, toasted
  • 1 Large handful fresh coriander roughly chopped
  • 1-4 fresh green finger chillies chopped - optional as required


  • Finely slice the onion
  • Chop the chicken into bite size pieces
  • Heat the oil in a large pan add the cinnamon stick and onion and gently cook for approx 10min.
  • Break off the outer husks of the cardamon pods and place all seeds into a mortar and crush with a pestle.
  • Add cumin, turmeric, chilli powder, garlic, coriander seeds and plenty of seasoning to the mortar
  • Grind to as fine a powder as you can.
  • Once the onions have become translucent, stir in the spice mix and tomato putée and cook for one - two minutes
  • Add chicken to the pan and fry for 8-10min until cooked through.
  • Reduce the heat and stir in the yogurt - add a little water if sauce is too thick.
  • Check the seasoning and add more if necc.
  • Garnish with flaked almonds, fresh coriander and optional chopped finger chillies
Keyword Chicken, Creamy, Curry, Mild

I hope you and your family enjoy this Chicken Pasanda as much as myself and my family do and if you do, please take the time to tell us about it in the comments below.

Take a Look at some of my other Curry Recipes…

If you want a hotter curry, please take a look at the Best Chicken Madras Recipe online – I’m told that the recipe is so popular it has more comments than any other madras recipe online!

Looking for a another tasty Curry Recipe?  Then take a peek at my authentic Butter Chicken (Murgh Makhani) Recipe hmmm nom nom 🙂

Authentic Butter Chicken (Murgh Makhani) Recipe

Butter Chicken or Murgh Makhani to give it it’s correct name, is a typical Punjabi dish which is now popular in many countries all over the world.  It is a rich creamy dish and can be made as mild or as spicy as you like and has to be one of my all-time favourite curries to make and eat.

What is Butter Chicken?

Butter Chicken, although similar, shouldn’t be confused with Chicken Tikka Masala.  Chicken Tikka Masala originated in the UK where as Butter Chicken is a true Punjabi dish taking it’s influence from hundreds of years of Punjabi tradition and history.

Butter Chicken is typically a very rich dish, as is typical with cuisine from the Punjab, historically due to the amount of calories that the rural people burned whilst working in the fields during the day.

First the chicken is marinated with garlic, ginger, chilli, yogurt, lemon juice and other spices and then traditionally cooked in clay oven or tandoor.  The sauce is prepared separately and consists of spices, butter and cream to give the curry a luxurious smooth richness.

This Butter Chicken Recipe is based on another sweary Gordan recipe that is super easy to make and results in a classic I’ve adapted for my fine tuned palate 🙂

Butter Chicken Origins

Butter Chicken Recipe

Easy Butter Chicken Recipe

Originally created during in the 1950s, its invention is attributed to three Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi.

The original Recipe for Butter Chicken came about as a solution to a problem – Tandoor cooked chicken can become slightly dry sometimes if left in the tandoor and not wanting to waste anything, the chefs were looking for a way to make the chicken more moist.

The answer came when a customer came to their restaurant and wished to order a chicken curry, but there was only tandoori chicken available. The chef decided to create a gravy to go with the chicken which originally was made from cream, butter and tomatoes and a few spices.

They realised that this would be the ideal way to rehydrate the tandoori chicken and butter chicken was born!  From that day, it has become one of the most popular dishes in Indian cuisine.

Quick and Easy Butter Chicken Recipe:

This super easy recipe for Butter Chicken Curry is quick to make and uses simple ingredients that most of us already have in our cupboards at home.  I typically marinade the chicken the night before to give it the full flavour

Chicken and Marinade Ingredients

  • 800g skinless, boneless chicken cut into 3cm pieces. You can use thighs if like as some people think chicken thighs have more flavour
  • 2 peeled garlic cloves finely crushed
  • 2cm peeled ginger finely grated
  • ½ tsp salt
  • ½ – 1 tsp hot chilli powder
  • 1½ tsp lemon juice
  • 75ml natural yoghurt
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1-2 tbsp vegetable oil
Butter Chicken Served with Rice

Butter Chicken Served with Rice and Naan Bread

Authentic Butter Chicken Curry Ingredients

  • 1½ tbsp ghee or if you can’t get ghee, use melted unsalted butter
  • 2 peeled garlic cloves finely crushed / chopped
  • 2cm stick peeled ginger finely chopped
  • Seeds from 1 cardamom pod lightly crushed
  • 2 cloves
  • 1 tsp ground coriander
  • 1 -2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 – 3 tsp hot chilli powder(careful!)
  • 300ml tomato passata or chopped tomatoes blitzed until super smooth
  • 1 tbsp lemon juice
  • 40g unsalted butter
  • 250ml (1 cup) of double cream (heavy cream) or Crème Fraîche for a lighter version
  • 1 tbsp chopped coriander for garnish

Butter Chicken Recipe – Chicken Preparation

  1. From the Chicken Ingredients, add the cubed chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge for at least 1 hour.
  2. Now mix the garam masala, tumeric, cumin and yohurt and add to the chicken, again making sure that the chicken is well coated with the mixture. Cover and marinate for at least another 2-3 hours in the fridge although overnight is preferable.
  3. When you’ve finished marinating the chicken, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them for 8-10 mins.
  4. Now remove the chicken from the oven and brush with a little oil and turn then over.
  5. Put back into the over and bake for another 10-12 mins or until the the chicken is just cooked through.

Butter Chicken Recipe – Sauce Preparation

  1. Heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry for 1-2 minutes only
  2. Now add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying for another 1-2 minutes
  3. Then stir in the tomato puree with the lemon juice and cook for a further 1-2 minutes.
  4. Add the already cooked chicken pieces and the butter and cream and stir gently until the butter has melted and the sauce becomes smooth.
  5. Add more seasoning if neccesary and when ready serve and garnish with chopped corriander

Preparation time: 30mins, but don’t forget about all the marinating!

Cooking time: 30m

Number of servings (yield): 4

I hope you love this scrummy simple and easy Butter Chicken recipe as much as I do, and if you do then please tell us all about it in the comments below and afterwards take a look at my favourite authentic Chicken Madras Recipe or if you’re looking for something more spicy try the best vindaloo recipe you’ll find online…


Fiery Chicken Vindaloo Recipe – Can You Eat It?

Madras not hot enough for you? Then why not try this fiery Chicken Vindaloo Recipe?

Chicken Vindaloo Recipe

This recipe happens to be my favourite “from scratch” Chicken Vindaloo Recipe that I stumbled upon in an old recipe book that was loaned to my wife by a friend some time ago. In fact I cannot remember whose (if anyone in particular) this recipe started life as, but over time, I’ve fiddled and changed a few ingredients and quantities and come up with what I think is the hottest and best Chicken Vindaloo Recipe.

Chicken Vindaloo Recipe

Fiery Vindaloo

Chicken Vindaloo Origins

The Vindaloo itself, originated in the Indian region of Goa and it is derived from a Portuguese dish known as “Vinha De Alhos” which translates as “wine and garlic”.  The Portuguese dish was effectively a wine and garlic based stew which was typically made with Pork and served around Christmas time.  However, after the dish was introduced to India, it changed rapidly to what we now know as the Vindaloo with the introduction of chillies and different Goan spices.   Continue reading

Is this the BEST Chicken Madras Recipe Ever?

Here at Currytastic, we love all curries – even really mild ones such as a Korma, but one of our favourite curries is a spicy Chicken Madras Curry nom nom.

Is this the best Chicken Madras Recipe?

Chicken Madras Hmmmmm nom nom

The Madras curry originates from what was the Madras region in the south east of India and it’s a spicy curry that can be made with chicken, pork, beef and even mince beef or lamb as a Keema Madras. If you’re not a meat lover then you can also enjoy a Vegetable Madras which can be made using carrots, parsnips, sweet potatoes, turnip or swede etc cubed into 2cm chunks.

The ingredients of a traditional Indian Madras recipe will change depending on what ingredients are available locally and also by the traditions of the chef or cook, so you will find lots of variety with this particular curry, but typically a madras curry has a reddish colour which comes from the red chillies and turmeric and a slightly sweet and sour taste that comes from the tomato and lemon, lime or vinegar.

Continue reading