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Chicken Curry in a Creamy Almond Sauce—incredibly delicious!

This chicken curry with ground almonds is my absolute favorite dish on the Indian menu. Unfortunately, it’s ordered far too rarely and is therefore not very well known. It’s also known as Chicken Pasanda. A wonderfully creamy curry made with ground almonds and chicken. Combined with all the wonderful spices, it’s simply a dream! It’s super easy to make and ready in under 30 minutes. I often make my Chicken Pasanda recipe on the weekends for my family when I don’t want to spend too much time in the kitchen :-). I hope you have a lot of fun with my recipe 🧡.

Chicken Curry - Chicken Pasanda
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Chicken Curry with Almonds (Chicken Pasanda)

Chicken Pasanda literally means “chicken, darling” (Pasanda).

This dish deserves its name because this creamy curry tastes simply heavenly (if you can say that… :-)). The yogurt, spices, and ground almonds combine to create a delicious, creamy sauce. Finally, it’s topped off with toasted almonds. Yes, it doesn’t just sound delicious—it really is delicious!

The ingredients at a glance

Let’s take a quick look at the main ingredients for my Chicken Pasanda recipe. You usually always have most of the ingredients on hand, except for the chicken:

  • Garlic & Ginger: For me, these are the most important ingredients in any curry!
  • Ghee: Ghee is clarified butter and gives the curry a very special, delicate flavor. Don’t have any ghee at home? Don’t worry—you can just use a neutral oil for sautéing.
  • Ground almonds: The star of this dish—they give the curry a wonderful, creamy flavor.
  • Yogurt: It ‘s not commonly used in hot dishes in Germany, but in India and Pakistan, it’s often used in curries.
  • Whipped cream: The whipped cream here makes Chicken Pasanda especially creamy.
  • Cumin & green cardamom pods: Briefly sautéing cumin and cardamom pods in ghee gives the curry a particularly authentic flavor! If you don’t have any, you can leave them out.
  • P.S.: Did you notice that the ingredient list doesn’t include tomatoes or tomato paste, as is usually the case with my other curry recipes? That’s exactly right! That’s exactly what makes Chicken Pasanda so unique compared to other chicken curries ;-).
Chicken Pasanda

The spices for Chicken Pasanda

Spices are the heart of almost all Indian and Pakistani dishes. And that’s exactly the case with my Chicken Pasanda recipe. All the spices we need for this are:

  • Coriander powder
  • Turmeric
  • Chili powder (hot)
  • Paprika powder
  • Garam masala

If you want to take your curry dishes to the next level, I recommend making your own garam masala. The aroma and flavor that fill the air when you make it yourself simply can’t be matched by a store-bought garam masala blend. Here’s our traditional garam masala recipe.

Side Dish to Go with Chicken Pasanda

Just like in Italian cuisine, you can serve two types of carbohydrate sides with this dish: rice and delicious warm naan bread. I always love to start by eating the chicken and sauce with my hands and the naan bread, and then I alternate between using a spoon and rice. I’ve already prepared the recipe for this delicious, simple flatbread for you.

Once again, I hope you have fun preparing and enjoying this dish.

Chicken curry - Chicken passanda

You might also like these recipes:

Do you like my Chicken Pasanda recipe and are you looking for similar recipes? Then you might also like these 3 other recipes of mine:

  1. Chicken Madras
  2. Chicken Tikka Masala
  3. Chicken Vindaloo

What do you think of my Chicken Pasanda recipe?

If you have tried a recipe I would be very interested in your opinion. Just leave me a comment below or let me know what you think of this recipe on Instagram. I’m always happy to receive praise, more tips and friendly criticism.

Best regards

Unbenanntes Projekt 23
Chicken Curry - Chicken Pasanda

Chicken Curry in a Creamy Almond Sauce—incredibly delicious!

4.84 from 18 votes
Chicken Pasanda is a wonderfully creamy curry made with ground almonds and chicken. Combined with lots of great spices, it’s simply a dream! It’s super easy to make and ready in under 30 minutes. I often make my Chicken Pasanda recipe on weekends for my family when we’re in the mood for something delicious but don’t want to spend too much time in the kitchen :-). I hope you have a lot of fun with my recipe!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
10 minutes
Total Time 30 minutes
Servings: 2 People
Course: Main course
Cuisine: bangladesh, India, Pakistan
Calories: 685
Ingredients Method Nutrition Notes

Ingredients
  

  • 1,5 EL Ghee Alternatively: neutral oil
  • 1 TL Cumin seeds
  • 3 small, green Cardamom pods
  • 1 large Onion diced
  • 4 Garlic cloves
  • about 10 g Piece of ginger
  • 300 g Boneless chicken My recommendation: Pollo Fino (skinless)
  • 150-200 g Greek yogurt (10%)
  • 200-250 ml Whipped cream
  • 4 EL ground almonds
Spices:
  • 1 TL Paprika powder
  • 1 TL Chili powder (hot)
  • 2 TL Coriander powder
  • 1 TL Garam Masala
  • ½ TL Turmeric
  • Salt & pepper to taste
  • 1 TL Chili flakes (hot) optional
Other:
  • 30 g roasted almonds
  • something fresher Coriander

Method
 

  1. Peel and dice the onion. Peel the garlic and ginger, place them in a mortar, and pound them into a paste or chop them finely. Cut the chicken into bite-sized cubes.
  2. Heat the ghee in a pan.
  3. Add the cumin and cardamom. When it starts to sizzle slightly, add the onions and sauté them.
  4. Add the garlic-ginger paste and the spices, and sauté for another 1–2 minutes over medium heat (be careful not to burn the spices!).
  5. Add the meat and brown it on all sides for 1–2 minutes.
  6. Add the yogurt and ground almonds.
  7. Fold in the whipped cream and thin the sauce with a little water to taste (about 100–150 ml). Simmer over medium heat for about 5–10 minutes with the lid on until the meat is cooked through.
  8. Season to taste with salt and pepper, and serve with fresh cilantro and toasted almonds.

Nutrition

Calories: 685kcalCarbohydrates: 14gProtein: 42gFat: 51gSaturated Fat: 30gCholesterol: 241mgSodium: 299mgPotassium: 1002mgFiber: 1gSugar: 12gVitamin A: 2369IUVitamin C: 4mgCalcium: 310mgIron: 2mg

Notes

  1. To keep the meat juicy, don't brown it with the spices for too long, since it will also be cooked in the sauce at the end.
  2. The sauce can also be thinned with a little water, if desired. But be sure to let it simmer again.
  3. I recommend using Pollo Fino for the meat. Remove the skin and cut it into cubes. Of course, you can also use chicken breast instead.
  4. I recommend serving it with fresh naan bread and/or rice.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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