One of the most popular curry dishes served up in the UK, chicken pasanda is rich, creamy, spicy and utterly delicious! It requires just a little bit of prep and not too much effort, and the reward is a divine curry that’s packed full of flavour.
So, whether you’re a curry connoisseur or a curious cook, this chicken pasanda recipe is perfect for you! Let’s take a look at how to cook this extremely tasty curry dish and find out why it has become one of the nation’s favourites.
Equipment you’ll need for this recipe
You’ll need the following items to make this chicken pasanda recipe:
- Indian serving dishes to add to the authentic dining experience
- A compact rice cooker for the perfect rice side dish
- A large high quality, easy to clean non-stick pan
Recipe for chicken pasanda
This rich curry is normally lightly spiced and cooked in quite a simple way. The creaminess comes from using either yoghurt or cream (sometimes even coconut cream – see our recipe below!) and produces a thick, moreish sauce, which also tenderises the meat as it cooks.
A handful of sultanas adds a little juicy sweetness to the dish, while brown sugar helps to caramelise the sauce. A sprinkling of flaked almonds gives a pleasant nutty crunch and spices such as garam masala add a little earthiness with a deep, yet subtle, flavour. You can even scatter some coriander for a final flourish. This makes the perfect curry dish for all the family.
There’s no wonder it’s the most popular curry in the UK. It’s a great entry curry for those who don’t like heat, as the main focus of the dish is the creamy richness. Yet it’s also adaptable – for those who like a bit of heat, extra chilli or chilli powder will give it a satisfying extra kick.
The dish derives from the Urdu word “pasande” meaning “favourite“, which refers to the prime cut of meat traditionally used in the recipe. Another theory, which I quite like, is that the name was influenced by the dish’s all round popularity. Traditionally, Indians and Pakistani’s would cook this dish to please the whole family, young and old.
What is pasanda?
Pasanda is an incredibly luxurious curry that has become more and more popular throughout the world. It’s no surprise then to discover that it has royal roots.
The dish dates back to the 16th century and the courts of the Mughul emperors, a dynasty that ruled over India for hundreds of years. The emperors would demand that their skilled chefs cook this regal cuisine exactly to their liking.
Over the years, the recipe would change until a favoured version was settled on. Before we arrived at today’s much loved version, the recipe would take many different forms, with ingredients being swapped in and out to reflect the tastes of the time.
Chicken wasn’t the original choice of meat for the dish. In fact, lamb pasanda curry was the standard. Strips would be flattened, tenderised and marinated, before chefs would cook them in a dish with garlic, ginger, flaked almonds, coriander and other fragrant spices.
Over time, different versions were popularised across various regions. For example, beef became a favourite ingredient in Pakistani pasanda curry, while king prawns and other seafood have put a twist on the original recipe.
Nowadays, chicken is the chosen meat. It lends well to the lightness of the dish and complements the other flavours, especially when using coconut cream, fresh or ground coriander and flaked almonds. A match made in heaven!
Chicken pasanda with creamed coconut
While yoghurt and double cream are standard additions to a traditional chicken pasanda curry, sometimes you just have to look for an ingredient that’s going to elevate your dish and give it that extra wow factor.
One way to take things to the next level is to use coconut cream. Not only does it give the sauce a beautiful velvety texture, it also introduces a delicious coconut taste that blends perfectly with the rich flavours and subtle spices.
Aside from the beautiful creamy consistency that coconut will bring to your curry, it also provides many health benefits. It reduces inflammation and improves good cholesterol, which reduces heart problems.
It also has immune system boosting properties and helps your body to digest more vitamins, minerals and nutrients (just think of all those mineral rich curry spices)!
Pasanda sauce
If you have plenty of time to spare, you can always whip up a delicious curry sauce from scratch. Check out my curry base sauce recipe for an authentic Indian taste that will give your curry a delicious base.
It’s a blend of a fresh vegetables like onions, peppers, ginger and garlic, chillies (green and red) and ground spices such as curry powder, cumin, turmeric, fenugreek, smoked paprika and ground coriander (you can also use fresh coriander), all cooked together to make up a terrific tasting sauce that can be frozen and used again and again.
When added to the traditional ingredients, such as cream and almonds, you have a wonderful pasanda curry sauce.
If you don’t have the time and you need to make your curry in a hurry, don’t worry! There are plenty of great ready made sauces available that come close to replicating the taste of a homemade curry sauce .
I recommend this tasty, authentic ready made sauce, which blends select ground spices, peanuts, flaked almonds and ground coriander with a hint of cardamom. It’ll save you overall cook time and your curry will still taste wonderful!
Serving suggestions
The obvious pairing with this delicious chicken pasanda recipe is rice. You can go for plain rice, pilau rice or, if you feel like serving up a feast, check our my keema rice recipe. Whichever you decide, pairing it with rice is the best way to go.
You could also cook up a peshwari naan, for twist on the traditional. Or, how about a wonderfully refreshing cucumber raita, perhaps paired with some samosas as a starter?
Other sumptuous starters include bombay aloo, cauliflower kurma and mushroom pakora, all of which would be a great addition to this dish.
Or, how about a bhaji? If you’ve never attempted homemade bhajis, now’s your chance! Try one of my delicious recipes – take your pick from mushroom bhaji, potato bhaji, bindi bhaji and brinjal bhaji.
Such a wide choice of incredible food! This diversity of flavour is exactly what makes Indian cuisine so respected throughout the world.
Don’t forget, you can also add a sprinkle some fresh coriander. As any curry lover already knows, adding coriander as a final flourish immediately elevates the dish, adding an extra freshness that beautifully contrasts with the earthy spiciness of the curry.
How to store chicken pasanda curry
You might be wondering how to store your curry, just in case you haven’t managed to polish off the whole lot in one go. Well, there are a few things you’ll want to bear in mind when it comes to storage.
Don’t put your chicken pasanda curry leftovers in the freezer. This is because it’s a cream/yoghurt based dish, which means that the sauce will separate when frozen. This will affect the taste and consistency of your curry in a big way.
Instead, store your leftovers in an airtight container in the fridge. It should keep for up to four days. Reheat over a low to medium heat in a lightly greased frying pan, stirring regularly. Serve when thoroughly heated through.
Don’t forget, chicken pasanda curry tastes even better the next day! The flavours have a chance to settle into the sauce and everything has that extra bit of time to mix in together. The result is an even deeper, richer, more complex taste!
So, you don’t be stingy and make a big old batch! Why not double the ingredients? You and your family will enjoy this delicious curry even more the second time round.
Alternative chicken curry recipes
If you’re a curry lover and you’re wondering what to do with the extra meat, why not get inspired with these other extremely tasty curry recipes:
- Korma – another hugely popular meal, this rich, creamy curry combines mild ground spices with coriander and garlic for a seriously tasty dish.
- Tikka – as popular as korma and pasanda curry, this recipe uses larger chunks of meat traditionally marinated in spices and yogurt overnight, then roasted in an Indian “tandoor” oven the following day.
- Korai – a slow cooked dish popular in India, Pakistan and Bangladesh, korai mixes garam masala, chilli powder, coriander and crushed almond flakes for a mild to medium curry.
- Dhansak – a melt in your mouth combo of meat, vegetables, lentils and fresh coriander, dhansak recipes generally blend sweet and sour notes for a highly satisfying taste. Perfect for a midweek pick me up!
- Jalfrezi – a classic, easy to prepare Indian dish that originates from the Bengal province. It’s cheap and simple to make, yet incredibly tasty. It’s lighter than some other curries too as it doesn’t contain cream, meaning it’s not so much a guilty pleasure as an out and out pleasure.
- Chasni – a sweet and sour delight, invented in Glasgow, chasni is a mutli flavoured delight, with touches of mango and mint, as well as tomato, cream, coriander and a variety of other spices. This recipe contains four garlic cloves, for a real garlicky punch!
More chicken recipes
So… you’ve quenched your curry craving and are looking for some extra inspiration. You want to find another delicious dish to try your hand at. A wonderfully tasty, creative recipe to use up your uncooked chicken.
Well, look no further! Here are some of my other mouthwatering chicken recipes you can learn to cook to perfection:
- Chicken with rhubarb sauce – a tangy, tantalising treat that’s hugely popular in Scandinavia, this one is guaranteed to warm your heart.
- Chicken in oyster sauce stir-fry with mushrooms – a very simple dish packed with irresistible umami flavours, this is fast food at its finest.
- Chicken and leek risotto – the ultimate Italian comfort food, this dish is perfect for a rainy midweek evening, when you need something soothing for the soul.
- Yuk sung – use this fantastic meat grinder to mince up your unused meat. Then make this incredible Chinese salad, a fresh and tasty dish that can be made in less than 30 minutes.
- Yasai itame – this incredible Japanese stir-fry is the perfect meal to make if you have lots of leftovers. So, feel free to throw in carrots, peppers, cabbage or even kale with your leftover meat and get sizzling!
How did your pasanda turn out? Let me know in the comments below!
GIVEAWAY
This week one winner will receive the Quokka Solid Water Bottle.
This double walled vacuum insulated water bottle keep drinks warm for 12 hours and cool for 24 hours. Being made from stainless steel if it extremely robust, it is Leak-Proof, High resistance and Rust-resistant with no smell or taste absorption. Also BPA-free this reusable water bottle if most defiantly Hot & Cool. Available from Amazon for £15.71
a Rafflecopter giveawayEntering is easy, just follow the instructions below.
HELP
- Here you can find a tutorial on how to enter with Rafflecopter.
- If your form is not showing, try refreshing the page.
- Complete the form, otherwise your entries will not count.
- Make sure the mandatory entries (e.g. leave a blog comment) are completed first.
- Don’t forget to come back daily for extra entries via Twitter.
If you’re viewing this post by email, please come to the actual webpage to enter.
Competition Question: What is your favourite chicken curry?
Print
Chicken Pasanda
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Chicken Pasanda is rich, creamy and utterly delicious! It doesn’t require much effort to make this divine curry that’s packed full of flavour.
Ingredients
- 30g (6 tbsp) flaked almonds
- 30ml (2 tbsp) vegetable oil
- 120g (1 cup) ground almonds
- 45ml (3 tbsp) brown sugar
- 750ml (3 cups) curry base sauce
- 30 sultanas
- 1kg (2lbs) chicken thighs, deboned, skinless and cut into bite-sized chunks
- 150g (¾ cup) creamed coconut, cut into thin slices
- 125ml (½ cup) single cream
- 7.5ml (½ tbsp) garam masala
Instructions
- Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
- Heat the oil in the same saucepan.
- When it starts to sizzle, add the ground almonds and sugar.
- Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
- Add the creamed coconut and stir until it’s melted into the sauce.
- Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
- Pour in the single cream and add the garam masala.
- Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!
Notes
- Instead of plain chicken breast, you can use cooked Chicken Tikka pieces. Proceed with the recipe but add the chicken after the creamed coconut has cooked for 15 minutes.
- Category: Curry
- Method: Simmer
- Cuisine: Indian
Keywords: chicken pasanda, pasanda curry recipe, Indian pasanda recipe, creamy almond chicken curry with sultanas
Tom
Absolutely love this recipe. Can’t wait to make it again!
★★★★★
Sam
i had never heard of pasanda so will give this a go!
melanie stirling
Chicken Biryani is my favourite.
Bronya
I don’t eat meat but I’ll use soya chunks instead. Love a good korma.
Natalie Charman
I love chicken tikka masala
Solange
Chicken Korma.
Rachel McKnight
Chicken biryani
Jo m welsh
I like a classic chicken tikka masala
pete c
I’m still very experimental at the moment so mine is just a chicken Korma
L. Mundy
Murgh Makhani. Delicious
Natalie Burgess
Chicken Balti xx
Amy Bondoc
i love red lentil and chicken curry
Susan B
I eat meat substitutes and cannot resist a korma.
Katie
Chicken biryani
Margaret Clarkson
Tandoori Chicken.
★★★★★
kathleen warwick
Chicken Tikka Masala
Angie S
Garlic chilli chicken is my fave but I do like a pasanda and daughter is now demanding one! Thanks for the recipe 🙂
Iain maciver
Chicken Korma.
★★★★★
Sarah Bailey
Hands up I do love a good chicken korma.
Lindsay Burton
I love tikka masala
Avs
Chicken Tikka Masala
rJ Parvin
Such a fab , simple recipe!!
Certainly could be a new favorite Friday evening supper!!
★★★★
Michelle Minnaar
Thanks, RJ. It makes a change from Korma, doesn’t it?
Susan Lloyd
I make a lovely chicken tikka masala based on a Jamie Oliver recipe.
Michelle Ptak
Chicken Makhani is my favourite, but I am going to try this for sure!
★★★★★
Sheena Batey
Chicken Tikka Masala for me
Emma
This one is my favourite!
Alice Dixon
Korma is our family favourite, I make one every week
tracey2020
chicken korma
Globetrotter
I don’t eat meat, but I love a vegetable korma or marsala.
Hannah Austin
My favourite chicken curry would be a vegetarian chicken curry 😂
Neil Perry
Has to be a Korma for me
Mark R
My favourite chicken curry would be a korma. For Pasanda I would normally have lamb.
Kristyn Harris
Chicken Tikka Massala is my favourite!
Kim M
Like Butter Chicken x
Joo Dee
my Mum’s! not too hot or spicy!!
Ashleigh
I love chicken madras!
Angela Kelly
I love a chicken tikka masala.
Jen oconnell
Chicken dhansak is my favourite
Mel Pennie
Chicken Biryani is my ultimate favourite curry 🍛
Keith Hunt
Being a chicken it is korma
Kristie Metcalfe
Butter Chicken!
Laura Pritchard
I love a chicken madras!
★★★★
Tina Lawton
My favourite curry is a Chicken Rogan Josh – my other half makes a fabulous one!
Tracy Newton
Coronation Chicken
Scott Humm
Bhuna
Charlotte isobelle
I love a Bhuna or a dopiaza but this sounds delicious
Emma Wolski
Chicken Jalfrezi
claire woods
I don’t eat chicken.
ADEINNE TONNER
Has to be a chicken korma
fiona waterworth
chicken pathia
Christine Caple
I love kashmiri chicken curry.
john prendergast
Chicken Korma
Melanie Pugh
i love anything with a bit of spice and creamy coconut, the one in your post has made me hungry at breakfast time!! going to have to try it out 🙂
Sacha Stacey
Chicken korma
Suzanne
Tandoori chicken is delicious
CAROLINE WATSON
CHICKEN TIKKA MASALA fir me!
CAROLINE WATSON
CHICKEN TIKKA MASALA is my absolute favourite!
Ollie Randolph
Can’t really go wrong with a chicken Korma, but Bhuna would be my favourite.
Olga carpentet
Chicken tikka masala
laura stewart
Chicken Korma.
angela Treadway
chicken korma x
HowToDrawAnOwl
Chicken Korma.
Elizm
I like chicken dhansak
Sharon Saunders
ooo Chicken Bhuna! Yum!
Karen Usher
Love love love chicken dopiaza, great chicken and onion curry.
Emilia Nastaly-Howard
tikka masala
Sadie Coffin
Korma
clair downham
tikka masala
Gillian Hitchen
chicken bhuna
Annabel Greaves
I love a butter chicken
TonyG
Butter chicken
★★★★★
lynn neal
Korma is my favourite!
★★★★★
Helen
Sultanas in savoury food NOOOOOOOOOOOOOOOOOOOOO!
Otherwise looks like a tasty recipe.
Claire Reavy
I love curry and it would be tricky to just choose one. I love butter chicken, balti, dopiaza and tikka masala!
Jade Hewlett
I like chicken korma
Ursula Hunt
I like chicken Jalfezi
Adrian Bold
Chicken Biryani is my favourite one.
Rachel Butterworth
Chicken Balti.
Tee Simpson
I really adore a chicken tikka.
Ruth Harwood
Love a good Tikka Masala, also enjoy a Korma, though it’s not as spicy!
Sally Collingwood
Chicken Korma is my favourite!
Denise Coy
There are so many variations and I love to try any new ones. I do love a good Chicken Madras.
Heather S
Basic, but I do love a well-made korma!
★★★★★
Emily Hutchinson
Korma or Makhani
★★★★★
sallie burrows
biriyani
Julie Ward
Tikka Masala, I’ve never made my own, I use it out of a jar
Mandy Doherty
Chicken Jalfrezi
MichelleD
I Dopiaza!
Michelle Smith
I love a chicken korma
Carole Nott
My favourite is chicken masala
★★★★★
Lyndsey cooksey
My favourite curry has to be butter chicken curry. Its the correct amount of spice and the chicken is so soft!
Tina H
I absolutely love channa masala with a delicious paratha.
Dale Dow
My favourite is a chicken chasni, it’s creamy and tomatoey
Stephanie
Chicken tikka
Caroline Tinsley
I’m vegetarian so I don’t eat chicken, but my favourite curry is sambar.
Janine Phillips
I like chicken bhuna x
Angelique G
Chicken Tikka is a fav of mine, not very adventurous but its a favorite haha
Emma Hussain
My husband loves a gosht rogan
betsy ferguson
will be trying out this recipes, sounds so good. our fave, at the moment, is butter chicken curry – but, that changes when we discover something else xx
Kelly Wheelhouse
My favourite curry is a Korma!
★★★★★
Rebecca King
Chicken Jalfrezi is my favourite 😋
Charlotte Carter-Dunn
I love a classic chicken korma
Patricia Fowler
A chicken tikka masala
Joanne Hall
A madras
Rena Plumridge
Korai is my favourite
Jodie Green
Chicken tikka masala
Shellyg
I don’t like curry to be honest at all. sorry. I don’t eat it. I’ve tried but I don’t like it
Jo F
Chicken biryani is my favourite
Kim Carberry
I love a Chicken Korma.
Michelle Ferguson
Chicken madras is my favourite
Clara
Korma
Gaynor Vincent
I love chicken dopizia – lots of yummy spices
Adrian price
I love tomato`s –so i love a chicken buna
Vivienne Moreno
Chicken Pasanda
Karen hutchinson
Chicken tikka
Charmaine Dance
chicken pathia
dana
I like chicken korma
Kathrine
I love a butter chicken with a hint of spice – delicious!
Mark Mccaffery
My favourite is a Chicken tikka masala.
Margaret Mccaffery
My favourite curry is a korma
Pam Smith
Butter Chicken
Wendy Guy
Chicken Korma is my favourite, but I can’t wait to try this recipe.
Diane Duggan
Madras is my favourite curry. Its rich in spices and hot without being too hot.
Patricia Barrett
I like a good Chicken tikka masala
louise l
I recently cooked Indonesian Peanut Satay with chicken and it was amazing, it was a spice tailor kit though not my own .I do really love pasanda but I’m used to having it with lamb but I have to try this recipe with chicken now !
Laura Green
I love chicken tikka masala!
Mary Baldwin
Butter Chicke for me – I’m not fond of food that is too spicy and have a nut allergy so have to be careful.
Robyn Clarke
Butter chicken
Ruth lee
chicken rogan josh
Lauren Old
Chicken tikka masala
Rebecca Beesley
i love korma sauce best – but these days use an alternative to chicken since I stopped eating meat. The sauce still makes it taste amazing though.
Marie Rungapadiachy
I love Chicken Tikka masala, but only when it has extra chillies in it.
Karen Dixon
Chicken Tikka Masala
Nikki Hunter-Pike
Chicken Biryani is my fave!
Nadia Josephine
I am vegan so my favourite chicken curry is plant based chicken! Usually quorn but M&S Plant Kitchen chicken is fantastic. My boyfriend eats meat but he actually prefers plant based as it has more protein and he loves it with biryani
Amanda S
Butter chicken is my favourite
Fiona Johnstone
I love a Kashmiri chicken curry.
Stev Rigby
Butter Chicken – I think that is classed as a curry
Laura Napier
chicken tikka loaded with vegetables
Angie McDonald
Homemade chicken korma
Carly Belsey
My favourite is a home made chicken biryani. Delicious
Carla Carthy
My favorite is chicken tikka masala 🍛
Andrew M
My favourite curry has to be a korai or, you if I’m in the mood for something warmer, madras.
Joan Hewes
Jalfrezi is an all time favourite with me💕
★★★★★
Karen watt
Has to be a chicken madras nice and hot
Emma England
Chicken curry is my favourite dish and I don’t have a favourite curry. I’ll enjoy a korma, a Balti, a vindaloo.
Laura Whittle
Chicken tikka balti
Victoria Prince
I think my favourite is a Chicken Jalfrezi curry
Antonia Richardson
korma deffo love it
Mrs T
My favourite curry is a Korma, I’m not one for anything too spicy but still enjoy the flavour.
Amy D
Korma, Theres a good reason why it’s so popular!
Julia Linsley
I love a Lamb Burkhani – off the bone pieces of lean lamb
cooked in an authentic bhuna sauce, with ginger, garlic,
dried red chillies and coriander
sue
chicken korma definitely!
Troy Easton
chicken Korma with dried rice’s.
Troy Easton
chicken Korma with dried rice’s with nice sauce to dip.
Caroline J Robinson
Chicken Tikka Masala
Aaron Milne
chicken tikka masala
Sue Carter
I love a chicken korma or a kashmire
Sandra Fortune
Chicken Korma
Lesley Cohen Wright
Tikka Masala
Lesley Cohen Wright
I am a bit of a lightweight so it Chicken Korma for me
sharon martin
i like a chicken korma
James Travis
Chicken Tikka Sagwalla
Jessica Barber
I think chicken madras is my favourite! Yum!
Jo Nichol
Chicken tikka masala
Sammie Martin
I love Chicken Korma
Amy Stevens
I love tikka masala
Gillian Mcclelland
My favourite is Chicken Madras
Clare B
I love no-chicken jalfrezi using a plant based option, tofu paneer or just loads of veggies and chillies!
Susan Hoggett
chicken tikka masala
Stef Acaster
I like chicken dopiaza
REBECCA TOWNSEND
I do love a chicken jalfrezi
Donna W
I love a madras with peshwari naan and vegetable samosas. This water bottle is beautiful. Fingers crossed!!
Emma Davison
Rogan josh
sarah gray
I like a Madras or a Balti. Not a fan of creamy curries.
Janine H
Love a Chicken Pathia Curry with a garlic rice
LOUISE HEATON
Chicken Biryani is my favourite
Sare Davies
Chicken Tikka Masala
Helen
Such a hard decision! Probably a Balti but I love most curry as long as it’s not too hot!
Kirsty Fox
A delicious chicken Korma
Sue Clarke
Goan chicken curry
Abster
Chicken dopiaza is my favourite
★★★★★