Tender chicken pieces simmered in a luxurious, creamy gravy made from almonds, cashews, and fragrant spices. A classic Mughlai dish that's rich, mild, and perfect for a special meal, best enjoyed with naan or pulao.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
404cal
33gprotein
12gcarbs
Ingredients
500 g Boneless Skinless Chicken (cut into 2-inch pieces and flattened slightly)
0.5 cup Curd (whisked until smooth)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (for color, not heat)
1.25 tsp Salt (divided)
2 tbsp Cashews
2 tbsp Almonds (blanched and peeled)
1 tbsp White Poppy Seeds (also known as khus khus)
A rich and nutty Mughlai flatbread, this naan is made with ground almonds in the dough and topped with crunchy almond slivers. It's soft, slightly sweet, and perfect for scooping up creamy curries like korma or dal makhani.
Melt-in-mouth Chicken Pasanda with nutty Badami Naan – a creamy, aromatic, soul-satisfying meal!
This mughlai dish is perfect for lunch. With 842.71 calories and 42.72g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
3 tbsp Ghee
1 inch stick Cinnamon Stick
3 pods Green Cardamom (lightly crushed)
3 cloves Cloves
1.5 cup Onion (finely chopped or pureed for a smoother gravy)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 cup Water (for the gravy, adjust as needed)
0.25 cup Fresh Cream (heavy or double cream)
0.5 tsp Sugar (optional, to balance flavors)
0.5 tsp Kewra Water (optional, for authentic fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Creamy Nut Paste
In a small bowl, soak the cashews, blanched almonds, and poppy seeds in 1/2 cup of warm water for about 20 minutes. This will soften them for easier grinding.
Transfer the soaked nuts and seeds along with their soaking water to a high-speed blender.
Blend until you have a completely smooth, lump-free paste. Scrape down the sides as needed. Set aside.
3
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped or pureed onion to the pan. Cook for 10-12 minutes, stirring frequently, until the onions are soft, translucent, and have turned a light golden brown.
4
Cook the Chicken
Add the marinated chicken and all of the marinade to the pan with the onions.
Increase the heat to medium-high and cook for 6-8 minutes, stirring occasionally. Continue cooking until the chicken is lightly browned on all sides and the moisture from the curd has mostly evaporated.
5
Build the Gravy
Reduce the heat to low. Add the coriander powder and cook for 1 minute, stirring constantly, to toast the spice.
Pour in the prepared nut paste. Continue to cook on low heat for 3-4 minutes, stirring continuously to prevent it from sticking or burning. Cook until the paste thickens and you see ghee separating at the edges.
Slowly stir in 1 cup of water and the remaining 0.75 tsp of salt. Mix well to combine everything into a smooth gravy.
6
Simmer and Finish
Bring the gravy to a gentle simmer. Cover the pan, keep the heat on low, and let it cook for 10-15 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened to your desired consistency.
Turn off the heat completely. Let it sit for a minute.
Stir in the fresh cream, garam masala, sugar (if using), and kewra water (if using). Mix gently until just combined. Do not boil the curry after adding the cream to prevent it from splitting.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with naan, sheermal, or a fragrant basmati rice pulao.
4
Serving size: 1 naan
438cal
10gprotein
55gcarbs
20gfat
Ingredients
2 cup All-Purpose Flour (Also known as maida)
0.25 cup Almond Flour (Finely ground almonds)
1 tsp Active Dry Yeast
1 tbsp Sugar (Helps activate the yeast)
0.5 cup Warm Milk (Around 110°F / 43°C)
0.25 cup Yogurt (Plain, full-fat, and whisked)
4 tbsp Ghee (2 tbsp for dough, 2 tbsp for brushing, melted)
1 tsp Salt
0.25 tsp Cardamom Powder (Optional, for a subtle sweet aroma)
2 tbsp Sliced Almonds (For topping)
0.25 cup Water (For brushing on the naan before cooking)
Instructions
1
Activate the Yeast (10 minutes)
In a small bowl, combine the warm milk, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active.
2
Prepare and Knead the Dough (10 minutes)
In a large mixing bowl, whisk together the all-purpose flour, almond flour, salt, and cardamom powder (if using).
Create a well in the center. Pour in the frothy yeast mixture, whisked yogurt, and 2 tablespoons of melted ghee.
Combine with a spatula or your hands to form a shaggy dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not overly sticky.
3
Proof the Dough (90 minutes)
Lightly grease the mixing bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the surface.
Cover the bowl with a damp kitchen towel or plastic wrap.
