Chicken Pasanda - Quick and Easy Indian Chicken Curry Recipe which is "NOT SPICY AT ALL". Rather it has a creamy and nutty gravy with juicy pieces of chicken. Served with naan bread or Paratha or Fried rice or Pulao this recipe for Chicken Pasanda is the only recipe you need.
1.5lbsChicken Breastscut into 1-inch cubes (700grams)
For Chicken marination
½TeaspoonTurmeric Powder
½TeaspoonCumin Powder
½TeaspoonCoriander Powdercan be replaced with curry powder
½TeaspoonGaram Masala
½TeaspoonGround Black Pepper
SaltAs per taste
For Creamy "Masala" Paste
1cupSplit Bengal Gram or Split Brown Chickpea or Channa Dalabout 100grams
1cupwhite poppy seedscan be replaced with black or blue poppy seeds
3smallserrano peppers or green chilies
3clovesgarlic
¾cupalmonds115grams
2-3Tablespoonwateradjust as per requirement
For the Curry
2Tablespoongheecan be replaced with 1 tablespoon butter + 2 tablespoon oil.
2-3podsgreen cardamomsplit open
2-3stickscinnamonbroken in half
2-3podscloves
2mediumonionsfinely chopped
wateras per requirement
¼cupthick plain greek yogurtsee notes*
1Teaspoonsmoked paprikacan be replaced with chili powder
½TeaspoonTurmeric Powder
½TeaspoonCumin Powder
1TeaspoonCoriander Powder
2TeaspoonGaram Masala
Salt as per taste
1TeaspoonGround Black Pepper
Garnish(OPTIONAL)
Fresh chopped cilantro and almond slivers
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INSTRUCTIONS
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.
Video
Notes
Chicken: Allow your marinated chicken to sit for 30-minutes. This time is important for the chicken to soak up all the spices.
"Masala Paste": While Making the Creamy "Masala" Paste you need to add a little water at a time. Use a spoon to scrape the sides and blend until it becomes creamy and smooth.
Caramelized Onions: Caramelized Onions have got a smooth nutty taste which I love. It brings the desired sweetness to the recipe.
Yogurt: Do not forget about stirring your yogurt before adding it to your curry.
Cover Cook: Cover cooking the chicken is important to make it cook completely.
De-glaze pan: You must de-glaze your pan with water so that the spices don't stick to the bottom of the pan.
Nutrition
Nutrition Facts
Chicken Pasanda
Amount Per Serving
Calories 407
* Percent Daily Values are based on a 2000 calorie diet.
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