Chicken Pasanda
A rich, creamy Mughlai chicken curry where tender flattened chicken breast strips are simmered in a fragrant yogurt-based gravy. The velvety almond and cream sauce is delicately spiced with cardamom and white pepper, making it a regal, mild curry that pairs beautifully with naan or rice.
For 4 servings
- prep
Flatten and marinate the chicken.
1.Place chicken breast fillets between sheets of plastic wrap and gently pound with a meat mallet until 0.5-inch thick.2.Cut the flattened chicken into large, broad strips.3.In a bowl, mix yogurt, fresh cream, white pepper powder, and a pinch of salt.4.Add the chicken strips to the yogurt marinade, coat well, and set aside for at least 30 minutes while soaking the almonds.TIPDon't skip the flattening - it ensures the chicken cooks quickly and absorbs the marinade evenly. - prep
Soak and peel the almonds.
1.Soak almonds in hot water for 30 minutes.2.Drain the water, slip off the skins, and set the blanched almonds aside. - fry · ~12 min
Fry the onions until golden.
1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.2.Add sliced onions and fry until deep golden brown, about 10-12 minutes.3.Drain on paper towels, reserving the oil in the pan.TIPStir the onions constantly towards the end to prevent burning. Even one burnt strand can make the paste bitter. - mix
Make the onion-almond paste.
1.Transfer the fried onions to a blender along with the blanched almonds.2.Add 2-3 tbsp water and blend to a completely smooth, thick paste. Set aside. - saute · ~1 min
Bloom the whole spices in ghee.
1.Heat ghee in the same pan over medium heat.2.Add crushed cardamom pods, cinnamon stick, cloves, and black peppercorns.3.Sauté until fragrant and the spices begin to sizzle, about 30-40 seconds. - saute · ~7 min
Build the curry base.
1.Add ginger-garlic paste and slit green chilies to the pan.2.Sauté for 1 minute until the raw smell disappears.3.Add turmeric powder and coriander powder, sauté for 10 seconds.4.Immediately add the onion-almond paste and stir well.5.Cook the paste over low-medium heat, stirring frequently, until it thickens and releases a nutty aroma, about 5-6 minutes.TIPKeep the heat low when cooking the paste - the almonds can stick and scorch easily. - simmer · ~25 min
Simmer the chicken in the gravy.
1.Add the chicken strips along with all the yogurt marinade to the pan.2.Add 0.5 cup water and stir gently to combine.3.Bring to a gentle simmer, then reduce heat to low.4.Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the gravy is thick and creamy.TIPStir occasionally and scrape the bottom to prevent the yogurt from splitting. - garnish
Finish and garnish the curry.
1.Turn off the heat. Pour the saffron threads along with their soaking water over the curry.2.Gently fold the saffron into the gravy.3.Garnish with chopped cilantro and serve hot.TIPFor an extra touch of richness, drizzle a teaspoon of cold cream on top just before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Flatten the chicken breasts to an even 0.5-inch thickness for quick, uniform cooking and better marinade absorption.
- 2Whisk the yogurt until completely smooth before adding the cream — lumps can lead to curdling during simmering.
- 3Fry the onions low and slow, stirring constantly once they start browning; even slightly burnt onions will turn the paste bitter.
- 4When cooking the onion-almond paste, keep the heat low and stir frequently to prevent scorching, as almonds stick easily.
- 5After adding the chicken and marinade, scrape the bottom of the pan when stirring to avoid the yogurt splitting into curds.
- 6Soak saffron strands in warm (not boiling) water for 10 minutes before adding, to fully extract their color and aroma.
- 7For a make-ahead option, prepare the onion-almond paste up to 2 days in advance and refrigerate — the curry comes together faster.
Adapt it for your goals.
Lamb or Mutton Pasanda
Substitute chicken breast with thinly sliced boneless lamb leg, increase simmering time to 40-45 minutes, and add 2-3 green cardamom pods more. The gamey meat pairs beautifully with the almond-cream sauce for a richer, traditional Mughlai experience.
Low Fat PasandaLow-Fat Pasanda
Replace fresh cream with an equal quantity of thick hung yogurt (drained for 2 hours) and reduce ghee to 1 tbsp. Toast the almonds in a dry pan before blending to maintain a nutty flavor. Result: a lighter yet still silky curry.
Vegan PasandaVegan Pasanda
Swap chicken for 400g firm paneer cubes (or seitan strips), use full-fat coconut cream instead of dairy cream and yogurt, replace ghee with coconut oil. Soak cashews with almonds for extra body. The sauce stays rich and creamy without any animal products.
Nut Free VersionNut-Free Version
Omit almonds and replace with 3 tbsp raw sunflower seeds (soaked and peeled for same time) blended into the onion paste. The flavor changes slightly but the creamy, thick texture remains intact for those with nut allergies.
Spicier PasandaSpicier Pasanda
Add 1-2 dried red Kashmiri chilies (seeds removed) to the pan when blooming whole spices, and increase white pepper powder to 1/4 tsp. This gives a vibrant red color and gentle heat without overwhelming the delicate almond base.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is a prime source of low-fat, high-quality protein, supporting muscle repair and satiety with each serving.
Rich in Healthy Fats
Almonds and ghee provide monounsaturated fats and butyrate, which support heart health and digestive wellness in moderate amounts.
Contains Antioxidants
Saffron and turmeric offer antioxidant compounds like crocin and curcumin, which help combat oxidative stress naturally.
Supports Bone Health
Yogurt and cream contribute calcium and phosphorus, essential minerals for maintaining strong bones and teeth.
Gut-Friendly Probiotics
The yogurt (especially if homemade or live-culture) introduces beneficial bacteria that aid digestion and immune function.
Frequently asked questions
Yogurt curdles when the heat is too high or it’s stirred too vigorously. Use low heat after adding the marinade, and stir gently with a wooden spoon, scraping the pan bottom occasionally to distribute heat evenly.
