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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.
For 4 servings
Marinate the Chicken
Prepare the Creamy Nut Paste
Sauté Aromatics and Onions
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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.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 404.45 calories per serving with 32.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Build the Gravy
Simmer and Finish
Garnish and Serve
Replace the chicken with 400g of paneer cubes or 500g of mixed vegetables like potatoes, carrots, and peas. If using paneer, lightly fry the cubes before adding them to the gravy in the last 5 minutes of simmering.
Use 500g of thinly sliced lamb fillets (pasanday). Marinate the lamb for at least 6-8 hours or overnight to tenderize it. The simmering time will need to be increased to 45-60 minutes or until the lamb is fork-tender.
Substitute curd with a plant-based yogurt (like cashew or coconut), use oil instead of ghee, and replace fresh cream with full-fat coconut cream or a homemade cashew cream for a vegan-friendly version.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The almonds and cashews in the gravy provide monounsaturated fats. These beneficial fats are known to support heart health by helping to manage bad cholesterol levels.
This dish contains various minerals from its ingredients. Nuts provide magnesium and zinc, while chicken offers selenium and phosphorus, all of which play vital roles in bodily functions.
One serving of this Chicken Pasanda (approximately 265g) contains around 480-550 calories. The exact number can vary based on the fat content of the chicken, curd, and cream used.
Chicken Pasanda is an indulgent dish. While it's a great source of protein from chicken and healthy monounsaturated fats from the nuts, it is also high in calories and saturated fat due to the use of ghee and cream. It's best enjoyed in moderation as part of a special meal.
Yes, you can make it dairy-free. Use a plant-based yogurt for the marinade, a neutral oil or vegan butter instead of ghee, and full-fat coconut cream or cashew cream in place of dairy cream. The flavor profile will be slightly different but still delicious.
For a silky-smooth gravy, ensure you blend the soaked nuts and poppy seeds into a very fine paste. Using onion puree instead of chopped onions is also highly recommended. Finally, make sure the curd is whisked well before adding it to the marinade to prevent lumps.
Absolutely! Chicken Pasanda often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or water if the gravy has thickened too much.
Both are mild, creamy Mughlai curries, but Pasanda is traditionally made with flattened strips of meat (pasanday) and often has a more pronounced almond and cashew flavor. Korma typically has a base of yogurt and fried onions (birista) and can vary more widely in its spice profile.