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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