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chicken pasanda(Indian almond-badam chicken curry).

Chicken Pasanda(Indian almond-badam chicken curry).

 

Chicken Pasanda, a less spicy Indian curry that tastes like chicken korma but is so much richer in taste.

 

How Chicken Pasanda is made.

 

The chicken parts are first marinated in yogurt, garam masala, freshly ground coriander seeds and peppercorns.

 

Then longer you marinate, better the chicken pasanda(almond chicken curry)would taste.

 

Once marinated, you’ll be cooking in a creamy, nutty sauce made up of ground toasted almonds and various other spices.

 

The result of this yogurt and spice marination and thick almond curry sauce is a mildly spiced, perfectly balanced, flavored chicken curry for anyone who loves Indian food.

 

The Almond chicken curry which is also referred as badam chicken curry can be served to guests and family who are sensitive to spicy food. 

 

badam chicken or almond chicken curry in a bowl with almond slices on top.

 

Meal ideas to serve with this almond-based chicken curry.

 

  • Since Chicken Pasanda is so thick with its almond curry sauce. keep everything else as simple as possible.

 

  • If you are serving the dish with rice, keep the rice plain, by this I mean avoid adding ghee or heavy tempering with oil.

 

  • Ideally, I would simply serve the Pasanda chicken curry with Indian flatbreads. Chapatis, atta roti, naan, or even regular tortillas, frozen parathas cooked will do to really appreciate the flavors of the almond chicken curry.

 

  • You can also add a fresh raw salad on the side, these can have sliced cucumbers, tomatoes, green chilies, etc. any type of light salad will do well with this Indian chicken curry.

 

Thank you note to my readers.

 

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Chicken pasanda, an indian almond chicken curry made with yogurt, Indian spices and cooked in an almond curry sauce.

 

Utensils and appliances needed.

Chopping board and knife

large bowl to marinate the chicken.

Spice blender to first grind the almonds and then the spices.

medium-large pan to cook the dish.

 

 

Storing- once cool, transfer to a glass container with a lid and refrigerate. if you are using plastic containers to store, make sure they are a little old as this curry can stain the container.

 

Freezing- store in an airtight container once the curry is cold and consume within 4-5 days.

 

Heating- remove from freezer, let the curry reach room temperature, transfer to a microwavable container, add a few tablespoons of water.

 

Microwave for 3 minutes, make sure to use a cover as the curry might splatter.

 

If using the stovetop method- follow the same method as above but gradually heat the curry by maintaining low-medium heat. stir as to avoid the curry sticking to the pan.

 

Stop food wastage- make only as much as you need. if you have any leftovers after a party, there’s always someone who would appreciate some curry they can take home.

Freeze any leftovers and use within the week.

Make a bowl of wet fried rice with leftover rice and the Pasanda curry.

 

 

recipe difficulty rating.

 

Why the chicken roast recipe has been rated as little care needed.

  • If you make curries then you’ll have most of these ingredients.

 

  • Most of these ingredients can be found in Indian stores or regular supermarkets.

 

  • There are a few steps of prep work before you move on to making the curry.

 

  • Despite the long list and levels of prep work as common in most Indian dishes, this chicken almond curry is really easy to make.

 

  • There are no complicated cooking skills needed.

 

Workflow to make chicken pasanda.

  • Have all the ingredients ready.
  • Marinate the chicken
  • Toast and grind the almonds.
  • Make the spice blend.
  • Make the almond(pasanda)curry sauce.
  • Add the chicken and cook.

 

Cooking time-making the chicken pasanda curry would take you about roughly 1 hour and 30 minutes, this includes prep time + time for the chicken to marinate.

If you DO have all the prep work done and the chicken marinated then the actual cooking time would be about 45-50 minutes.

 

 

How to make

chicken Pasanda

(Almond chicken curry).

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

700g chicken breast cut into required size

1/4 cup almonds.

1 and 1/2 tablespoons of coriander seeds

2 teaspoons of black peppercorns

1 teaspoon turmeric powder

1 teaspoon red chilies powder

1 teaspoon of garam masala powder(add 1/2 teaspoon more to increase the taste of garam masala) 

Salt to season(start with 1/2 teaspoon and use as needed)

1/4 cup plain yogurt

To make the almond curry sauce

2 tablespoons of ghee

1 large onion sliced fine

2-inch piece cinnamon

3 green cardamom slightly bruised

1 and 1/2 tablespoons of minced ginger-garlic paste

1 large tomato pureed or you can simply chop the tomatoes until they are mushed

 

Method

Preparing the necessary ingredients before making the Pasanda curry.

 

Cut the chicken breast into required sized and place in a bowl.

You can use boneless chicken or breast for best results. set aside.

 

Into a small frying pan add the almonds(1/4 cup) and toast them for 1-2 minutes over low-medium fire.

Once the almonds cool, add them to the spice grinder, pulse until you have a powdery consistency to the almonds.

ground toasted almonds in a spice grinder.

 

Wipe down the same spice grinder and add peppercorns(2 tsp) and coriander seeds(1 and 1/2 tbs).

Pulse to grind them into a coarse powder.

grind pepper corns and coriander seeds in a spice grinder.

 

 

Add the crushed coriander+pepper powder, turmeric(1 tsp), red chillie powder(1 tsp), garam masala(1 tsp, add 1/2 more if needed), plain yogurt(1/4 cup).

 

Set aside or refrigerate for 1 hour or more. the marinated chicken should also be at room temp before it’s added to the pasanda curry sauce.

 

For this reason, make sure the meat is removed from the refrigerator at least 1 hour before cooking time.

marinating the chicken for chicken pasanda.

 

Chop the tomatoes and puree or you can simply chop the tomatoes into smaller pieces. set aside.

 

How to make

the almond

curry sauce

for the pasanda.

 

Place a large cooking pan over low fire.

 

Heat a pan and then add oil or ghee(2 tbs), onion(1 large sliced fine), cinnamon(2″ piece), ginger-garlic paste(1 tbs), cardamom(3).

 

Cook until onions are soft and slightly turn brown, avoid burning the spiced as you do this over a low-medium fire.

temper onions, ginger-garlic and spices in a pan.

 

 

Add the pureed or finely chopped tomatoes into the cooking onions and spices.

Combine and cook for 2-3 minutes.

add the chopped tomatoes to the frying onions to make the chicken pasanda.

 

 

Reduce fire to low and add the powdered almond to the cooking ingredients.

Stir and make sure the almond powder does not stick to the pan.

The almond powder tends to settle in the bottom if not stirred regularly.

add the almond powder to the pan.

 

 

Once you cook the almond/badam powder into the tomato curry, the result would be a thick paste-like consistency. 

almond curry sauce cooked over low heat.

 

Add the chicken parts which should be at room temperature into to the almond curry sauce.

adding the chicken parts to the almond curry sauce.

 

 

Maintaining low flame and continue to cook the chicken curry with the almond sauce.

 

Again make sure to stir as the almond powder tends to stick to the bottom of the pan.

 

If you feel the chicken needs more time to cook without the curry sauce burning.

Add 1/3 cup water and continue to cook.

Make sure to taste the curry and season with salt as needed.

cooking the chicken in the almond curry sauce.

 

Once cooked, transfer to a serving bowl, garnish with a few slivers of almond and coriander leaves.

Serve warm

serve warm wirh a few slivers of almond slices and coriander leaves.

 

chicken pasanda(Indian almond-badam chicken curry).

chicken pasanda(Indian almond-badam chicken curry).

Yield: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes

The Almond chicken curry which is also referred as badam chicken curry can be served to guests and family who are sensitive to spicy food. 

 

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 700g chicken breast cut into required size
  • 1/4 cup almonds.
  • 1 and 1/2 tablespoons of coriander seeds
  • 2 teaspoons of black peppercorns
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilies powder
  • 1 teaspoon of garam masala powder(add 1/2 teaspoon more to increase the taste of garam masala)
  • Salt to season(start with 1/2 teaspoon and use as needed)
  • 1/4 cup plain yogurt
  • To make the almond curry sauce
  • 2 tablespoons of ghee
  • 1 large onion sliced fine
  • 2-inch piece cinnamon
  • 3 green cardamom slightly bruised
  • 1 and 1/2 tablespoons of minced ginger-garlic paste
  • 1 large tomato pureed or you can simply chop the tomatoes until they are mushed

Instructions

Preparing the necessary ingredients before making the Pasanda curry.

Cut the chicken breast into required sized and place in a bowl.

You can use boneless chicken or breast for best results. set aside.

Into a small frying pan add the almonds(1/4 cup) and toast them for 1-2 minutes over low-medium fire.

Once the almonds cool, add them to the spice grinder, pulse until you have a powdery consistency to the almonds.

Wipe down the same spice grinder and add peppercorns(2 tsp) and coriander seeds(1 and 1/2 tbs).

Pulse to grind them into a coarse powder.

Add the crushed coriander+pepper powder, turmeric(1 tsp), red chillie powder(1 tsp), garam masala(1 tsp, add 1/2 more if needed), plain yogurt(1/4 cup).

Set aside or refrigerate for 1 hour or more. the marinated chicken should also be at room temp before it’s added to the pasanda curry sauce.

For this reason, make sure the meat is removed from the refrigerator at least 1 hour before cooking time.

Chop the tomatoes and puree or you can simply chop the tomatoes into smaller pieces. set aside.

HOW TO MAKE

THE ALMOND

CURRY SAUCE

FOR THE PASANDA.

Place a large cooking pan over low fire.

Heat a pan and then add oil or ghee(2 tbs), onion(1 large sliced fine), cinnamon(2″ piece), ginger-garlic paste(1 tbs), cardamom(3).

Cook until onions are soft and slightly turn brown, avoid burning the spiced as you do this over a low-medium fire.

Add the pureed or finely chopped tomatoes into the cooking onions and spices.

Combine and cook for 2-3 minutes.

Reduce fire to low and add the powdered almond to the cooking ingredients.

Stir and make sure the almond powder does not stick to the pan. the almond powder tends to settle in the bottom if not stirred regularly.

Once you cook the almond/badam powder into the tomato curry, the result would be a thick paste-like consistency. 

Add the chicken parts which should be at room temperature into to the almond curry sauce.

Maintaining low flame and continue to cook the chicken curry with the almond sauce.

Again make sure to stir as the almond powder tends to stick to the bottom of the pan.

If you feel the chicken needs more time to cook without the curry sauce burning.

Add 1/3 cup water and continue to cook.

Make sure to taste the curry and season with salt as needed.

Once cooked, transfer to a serving bowl, garnish with a few slivers of almond and coriander leaves.

Serve warm

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