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A mild creamy curry, this one pot Indian chicken pasanda is ultra easy to make and packed full of amazing flavor. Plus, it's ready in less than 30 minutes!
Serve this mild curry up with some steamed basmati rice and/or some warm naan, and you have got the perfect easy weeknight meal without sacrificing flavor.
This Indian chicken curry is slightly sweet from the ground almonds mixed in, creamy, and tangy from the Greek yogurt mixed in at the end. Plus, all the spices and aromatics combine with the juicy chicken to make a well rounded, delicious dish.
And you can't complain about a meal that is ready in under 30 minutes with restaurant quality results, like this Instant Pot chicken curry!
Jump to:
What is a pasanda curry?
Pasanda curry is dish originating in Northern India typically made with thinly sliced meat, often lamb or chicken (we're using chicken for this recipe).
It's cooked in a rich, creamy pasanda sauce flavored with spices and also usually has yogurt and/or cream, giving it a smooth and creamy texture. It has similarities to kormas as well as chicken tikka masala.
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Why this chicken pasanda recipe works
- Although it has a lot of ingredients, it's comes together really quickly and easily, making a perfect easy weeknight dinner - like this simple instant pot chana masala.
- You can adjust the spice to be more or less spicy by adjusting the Kashmiri chili powder.
- It's very versatile, so you can use whatever protein you prefer.
- The ground almonds and coconut milk add the perfect amount of sweetness and creaminess to this otherwise tangy dish (tangy from the yogurt).
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Chicken thighs: For the most part, I recommend using chicken thighs when cooking most chicken dishes. They are richer, more flavorful and juicy when compared to chicken breast. You can substitute chicken breast if needed.
Coconut Oil: I LOVE the slight coconut flavor and aroma of coconut oil. You can substitute ghee for a buttery nuttiness as well.
Whole spices: Whole cardamom seeds (removed from the cardamom pods) and cumin seeds add an amazing floral, earthy flavor.
Ground spices: Not to toot my own horn, but my homemade garam masala is absolutely FIRE. You can buy it too. We also use ground turmeric, Kashmiri chili powder (a common Indian style ground chili powder that packs a great spicy punch), and then just ground black pepper and salt.
Almond meal/flakes: Almond meal or finely ground almonds give the curry a slightly sweet flavor, and also work to thicken the curry. We use the toasted almond flakes (or slivers/slices) to top the curry - they are optional.
Yogurt: Plain Greek yogurt has a nice tangy flavor, but you can use regular plain yogurt as well (don't use the flavored kind!). Make sure to use full fat yogurt as the reduced or fat free can make the sauce break.
Step by step instructions
Heat the coconut oil in a high sided skillet or frying pan over medium heat.
Step 1: Add the chopped onions and garlic and sauté until they start to become soft and translucent, about 3 minutes.
Step 6: Add the grounds almonds and coconut milk and simmer for 2-3 minutes. If mixture is too thick, add additional coconut milk.
Step 7: Remove from heat and stir in the yogurt. Serve garnished with cilantro (fresh coriander) and almond flakes over steamed basmati rice and/or fresh made naan.
Don't forget to cool your mouth off with a refreshing mango lassi!
Expert tips
- For a thicker curry sauce, you can leave the coconut milk out and just stir in the yogurt at the end.
- Substitute regular plain yogurt for the Greek yogurt of that's all you have. Just make sure the yogurt is full fat to prevent the sauce from breaking.
- For a vegetarian/vegan option, use paneer instead of chicken.
- Substitute toasted chopped or sliced almonds for the almond flakes.
- For more spice, add additional Kashmiri chili powder and for no spice you can completely omit it.
Frequently asked questions
Pasanda tends to be milder than korma. Korma is a yellow, creamy sauce often made with lots of saffron (historically), cardamom and yogurt. Pasanda is a more pale curry, whiter in color and often using a touch of cream in addition to yogurt for a milder taste. They both use ground nuts in the sauce. Nowadays, there is not a lot of difference between the way the two curries are made.
Pasanda is thought to have originated from the Moghul empire in India and served to royalty. It is basically meat (historically lamb or goat) cooked in a mixture of spices, almond meal and yogurt.
Leftovers can be stored in an airtight container for 3-5 days. Reheat in a skillet or the microwave until warmed through.
Leftovers can also be frozen. Thaw in the fridge overnight then reheat per above instructions.
More favorite Indian curry recipes
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Recipe
Creamy Chicken Pasanda Curry
Ingredients
- 1 pound boneless skinless chicken thighs, cut in bite sized pieces
- ½ medium onion chopped
- 3 cloves garlic minced
- 3 tablespoons coconut oil substitute ghee
- 4 cardamom seeds
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- 1 ½ teaspoons salt
- 1 can diced tomatoes drained
- 1 cup coconut milk
- 3 tablespoons almond meal finely ground almonds
- 4 ounces Greek yogurt
- 3 tablespoons chopped cilantro for garnish
- 2 tablespoons almond flakes for garnish - substitute crushed sliced almonds
- Steamed basmati rice for serving
Instructions
- Heat the coconut oil in a high sided skillet over medium heat.
- Add the onions and garlic and sauté until they start to become soft and translucent, about 3 minutes.
- Add the chicken and brown and all sides, cooking for about 5 minutes.
- While the chicken cooks, mix the dry spices in a bowl (cardamom, turmeric, chili powder, cumin, garam masala, pepper, salt).
- Add the spice mixture to the chicken and mix to full coat. Cook for about 2-3 minutes, stirring often to ensure the spices don't burn.
- Mix in the canned tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pan. Cook for 2 minutes.
- Add the coconut milk and almond meal and simmer for 2-3 minutes. If mixture is too thick, add additional coconut milk.
- Remove from heat and stir in the yogurt.
- Serve garnished with cilantro and almond flakes over steamed basmati rice with naan (optional).
Expert Tips:
- For a thicker curry sauce, you can leave the coconut milk out and just stir in the yogurt at the end.
- Substitute regular plain yogurt for the Greek yogurt of that's all you have. Just make sure the yogurt is full fat to prevent the sauce from breaking.
- For a vegetarian/vegan option, use paneer instead of chicken.
- Substitute toasted chopped or sliced almonds for the almond flakes.
- For more spice, add additional Kashmiri chili powder and for no spice you can completely omit it.
Nutrition
Barb
So creamy and nutty. Really enjoyed this!
Danielle
So happy to hear that!