Easy chicken Pasanda curry - Oven-baked

An epicurean adventure to: India

An oven-baked chicken Pasanda is the ultimate choice if you're looking for a warm, comforting curry. It's a triumph of a dish!

This is a mild curry recipe made with yoghurt, cream, ground almonds and all the very best fragrant spices.

It's rich, creamy and very, very moreish! The best part? It's oven-baked, making it a largely hands-off dish, giving you time to put your feet up whilst it's cooking.

Where does Pasanda curry originate from?

It is believed that Pasanda curry originated during the Mughal era, which was well-known for its remarkable culinary traditions.

The Mughals skilfully combined Persian and Central Asian cooking techniques with Indian spices, resulting in the creation of exceptional and widely-loved dishes such as Pasanda curry.

Over time, it has been adapted and modified across different regions of India, reflecting the incredibly diverse nature of Indian cuisine. It's particularly popular today in North India.

The word Pasanda comes from the Hindi-Urdu word "pasande", meaning "favourite".

Serve with fluffy white rice like this Coconut basmati rice or Peshwari naan. Add a refreshing strawberry lassi and you're good to go!

Jump to:

• Where does Pasanda curry originate from?
• Fast facts - India
• What's to love about this recipe
• Key ingredient notes and substitutions
• How to make chicken Pasanda curry
• Serving suggestions
• Storage
• FAQ
• Other curry recipes you might enjoy
• Recipe

Fast facts - India

Location	India is located in South Asia and shares its borders with several countries including Pakistan, China, Nepal, Bhutan, Bangladesh and Myanmar.
Language	India is a diverse country with numerous languages spoken across its regions. Hindi and English are the official languages of the Indian government, but there are also 21 officially recognized regional languages, including Bengali, Telugu, Marathi, Tamil, Urdu, Gujarati and many more.
Population	Circa 1.3 billion people.
Trivia	India acknowledges the presence of six seasons, unlike most countries that typically have four. The six seasons in the Hindu calendar are winter, prewinter, autumn, monsoon, summer and spring.

Key ingredient notes and substitutions

Chicken

We use chicken breast for this recipe, but you can also use skinless, boneless chicken thighs.

Double cream

Also known as heavy cream in the US. It's important not to substitute it with a lighter cream because that will change the sauce's consistency.

So, to keep the sauce rich and thick as intended, it's best to stick to double cream.

Chicken stock

We will use a full stock cube dissolved in 150ml water. Since the stock cube contains enough saltiness, we don't add much additional salt to this dish.

Greek yoghurt

You can replace the Greek yoghurt with any plain full-fat yoghurt. However, avoid using low-fat yoghurts as they may separate or split when cooked.

Raisins

You can also use sultanas instead of raisins if you'd like. Feel free to add more if you want more sweetness.

Alternatively, you can choose to leave them out completely.

Optional extra flavour

You have the option to use whole spices and grind them for stronger spice flavours. For example, you can use coriander seeds instead of ground coriander and grind them yourself.

If you prefer a spicier curry, you can add a pinch of chilli powder to the sauce.

Before serving, you can sprinkle some fresh coriander on top for added freshness.

How to make chicken Pasanda curry

Do the prep

• Preheat the oven to 180℃/356℉/gas mark 4.

• Dice the chicken breasts into bite-sized pieces.

• Chop the onion into small pieces.

• Grate the ginger and mince the garlic cloves.

• Remove the outer shells of the cardamom pods and finely grind the seeds using a mortar and pestle.

• Combine all the ingredients for the sauce: Chicken stock, Greek yoghurt, garam masala, ground coriander powder, ground cumin, turmeric powder, cardamom, ginger, garlic, raisins, ground almonds, brown sugar, salt and pepper.

• Ensure all the sauce ingredients are well combined.

• In a small bowl, add half a teaspoon of cornflour to the cream and whisk to combine. Set aside, we will only use this at the end.

Assembling the Pasanda

• Place the chicken pieces in the oven dish.

• Scatter over the chopped onions.

• Pour the Pasanda sauce over the chicken and onions, ensuring that all the pieces are well coated. Use a fork to gently move the chicken around, allowing the sauce to seep through and cover each piece evenly.

• Bake for 40 minutes.

• Remove the Pasanda from the oven and stir in the cream mixture. 

• Scatter over the almond flakes and bake for a further 15 minutes.

• Test for salt. Let the pasanda rest for at least 10 minutes and give the curry sauce a light stir just before serving.
  
  It's really important to give the Pasanda a good stir before serving. During the cooking process, the sauce can separate a bit, but by stirring it, you'll ensure a smooth and consistent texture throughout.

Serving suggestions

• If you like it spicy, you can serve a bowl of chopped chillies alongside the curry. This way, people can add extra heat if they want to.

• Serve some extra toasted almonds in a bowl for guests to add more crunch if they so wish - highly recommended!

• Serve with fresh, chopped coriander.

• Serve the Pasanda curry with plain rice, coconut basmati rice, pilau rice or yellow basmati rice.

• Enjoy with naan bread or roti.

• Add a side salad of cucumber and tomato for a refreshing contrast.

• Serve raita, a yogurt-based condiment as a cooling accompaniment to the curry.

• Serve a variety of chutneys alongside the curry, such as mango chutney, mint chutney or tamarind chutney.

• Include a selection of pickles, such as lime pickles, mixed vegetable pickles or mango pickles.

• Serve with a vegetable side dish like sauteed spinach, roasted cauliflower, cauliflower rice, dahl, roasted tenderstem broccoli or a vegetable curry.

• Poppadoms.

• Strawberry lassi.

• For dessert, why not try this easy recipe for Firni!

Storage

Fridge

Place the Pasanda curry in an airtight container and store it in the fridge. It can stay fresh for up to three days. Make sure to let it cool to room temperature before putting it in the fridge.

Reheating from the fridge

Stovetop: Transfer the Pasanda curry to a saucepan and heat it over medium heat. Stir occasionally until it is heated throughout.

Microwave: Place the curry in a microwave-safe dish. Cover it with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat in the microwave in short intervals, stirring in between until it is heated throughout.

Freezing

If you want to store the curry for longer, freezing is an excellent option. Transfer the cooled curry into freezer-safe containers or zip-top bags. Label them with the date and freeze it for up to three months. Thaw the curry in the fridge before reheating.

Reheating from the freezer

Thawing: Move the Pasanda curry from the freezer to the fridge and allow it to thaw overnight.

Stovetop: Transfer the thawed Pasanda curry to a saucepan and heat it over medium heat. Stir occasionally until it is heated all the way through.

Microwave: Place the thawed curry in a microwave-safe dish. Cover it with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat in the microwave in short intervals, stirring occasionally until it reaches the desired temperature.

Other curry recipes you might enjoy

Recipe

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