Chicken Pasanda
A rich and creamy North Indian curry featuring tender chicken thighs cooked in a luscious spiced yogurt and almond sauce, offering a delicate balance of mild heat and aromatic flavors.
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Ingredients
- 600 gramsChicken thighs
boneless, skinless, cut into bite-sized pieces
- 150 gramsPlain yogurt
- 50 gramsGround almonds (almond meal)
- 1 mediumOnion
finely sliced
- 3 piecesGarlic cloves
minced
- 1 tablespoonFresh ginger
grated
- 1 pieceGreen chili
finely chopped, optional for mild heat
- 3 tablespoonsVegetable oil
- 2 tablespoonsButter
- 1 teaspoonGround coriander
- 1 teaspoonGround cumin
- 0 ½ teaspoonsTurmeric powder
- 1 teaspoonGaram masala
- 1 teaspoonSalt
adjust to taste
- 150 millilitersWater
- 2 tablespoonsFresh cilantro
chopped for garnish
- 1 tablespoonLemon juice
Instructions
In a large bowl, mix the chicken pieces with yogurt, ground almonds, turmeric powder, salt, and half of the ginger and garlic. Cover and marinate for at least 1 hour in the refrigerator.
Heat the vegetable oil and butter in a large pan over medium heat. Add the sliced onions and cook slowly until golden brown, about 10-12 minutes.
Add the remaining ginger, garlic, and chopped green chili (if using) to the pan and sauté for 2 minutes until fragrant.
Stir in ground coriander, cumin, and garam masala. Cook for 1-2 minutes, stirring constantly to release the spices’ aroma.
Add the marinated chicken mixture along with any remaining marinade to the pan. Cook on medium-high heat for 5-6 minutes, stirring occasionally until the chicken starts to brown.
Pour in 150 ml of water to the pan. Reduce heat to low, cover the pan, and simmer gently for 20 minutes until the chicken is cooked through and tender.
Uncover the pan and increase heat to medium. Let the sauce reduce for 5-7 minutes until it thickens slightly to a creamy consistency.
Turn off the heat. Stir in the lemon juice and garnish with freshly chopped cilantro before serving.
