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 and one of our all-time favourite curries to make!
This very mild curry recipe is made with yoghurt, cream, ground almonds and all the finest spices.
It’s rich, creamy and incredibly moreish! The best part? It’s oven-baked, making it a mostly hands-off dish, so you can relax while it cooks.
What’s to love about this recipe
- No need to hover over the stove – just bake it in the oven!
- It’s a mild, creamy chicken curry much like chicken korma. Perfect for the whole family.
- The flaked almonds provide a wonderful crunch to the curry.
- Raisins add a touch of sweetness.
- Can be paired with an array of side dishes, like rice, naans, poppadoms etc.
Key ingredient notes and substitutions
*Please see the recipe card at the bottom of this post for the full list of ingredients.
Chicken
You can choose to use skinless, boneless chicken thighs or chicken breast for this recipe.
Thighs are more flavorful, always making them our top choice over chicken breast.
Double cream (or heavy cream)
If you can help it, do not substitute double cream with lighter cream.
It’s simply not as rich, thick and creamy and it may slightly alter the sauce’s consistency.
In a pinch, use whipping or single cream but you may need to add a little more cornflour to the cream.
Chicken stock
Dissolve a full stock cube in 150ml of water.
Because the stock cube provides enough saltiness, there’s no need to 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 tend to 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’d like more sweetness.
Alternatively, you can choose to leave them out completely.
Garlic and ginger
You can use freshly chopped garlic and grated ginger for the best flavour.
But if you’re looking for convenience, pre-made pastes in tubes or tubs work just as well – no judgment here, that’s what we use all of the time!
Optional extra flavour
For a more intense spice flavour, consider using whole spices and grinding them yourself. For instance, coriander seeds can be ground fresh instead of using pre-ground coriander.
If you like a bit more heat, add a pinch of chilli powder or whole chopped chillies to the sauce.
Finish with a sprinkle of fresh coriander before serving to enhance the dish with a burst of freshness.
Step-by-step instructions:
Do the prep
1. Preheat the oven to 180℃/356℉/gas mark 4.
2. Dice the chicken breasts/thighs into bite-sized pieces.
3. Dice the onion quite finely, roughly 1cm pieces.
4. Grate the ginger and mince the garlic cloves (if you’re not using pastes)
5. Remove the outer shells of the cardamom pods and finely grind the seeds using a mortar and pestle.
6. In a medium bowl, whisk together all the ingredients for the sauce until thoroughly combined.
7. In a small bowl, combine a teaspoon of cornflour with the cream and whisk until smooth. Set aside, this mixture will be used towards the end.
Assembling the Pasanda
8. Place the chicken pieces in an oven dish circa 25 x 18 x 7cm (10″ x 7″ x 2.5″).
9. Sprinkle the chopped onions evenly over the top.
10. Pour the Pasanda sauce over the chicken and onions, making sure all pieces are well coated.
Gently stir the chicken with a fork to help the sauce spread evenly and reach the bottom of the dish, ensuring every piece is thoroughly covered.
11. Bake for 40 minutes in the preheated oven.
12. After 40 minutes, briefly remove the Pasanda from the oven and stir in the cream mixture. Use a fork to incorporate the cream thoroughly into the curry, ensuring it is evenly combined with the sauce.
13. Scatter the almond flakes over the top and bake for an additional 15 minutes.
14. Test for salt.
15. Let the curry rest for at least 10 minutes, then give the curry sauce a light stir just before serving to ensure an even consistency.
Top Tip
It’s crucial to give the Pasanda a thorough stir before serving.
The sauce can separate during cooking, so stirring it will help achieve 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 a variety of chutneys alongside the curry, such as mango chutney, mint chutney, cold onion 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.
- 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
Move the Pasanda curry from the freezer to the fridge and allow it to thaw overnight.
Follow the reheating instructions above.
FAQ
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!
Beef, lamb, king prawns and goat meat. The latter was the traditional way of cooking it.
Yes, you can make a paneer pasanda or use vegetables like potato or sweet potato. Swap the cream for a plant-based cream.
Chicken Pasanda Curry
Equipment
- 1 oven dish of circa 25 x 18 x 7cm (10" x 7" x 2.5")
Ingredients
- 600 grams chicken breast or thighs skinless and boneless
- 150 grams onion chopped
- 6 tablespoons double cream 90ml
- 1 teaspoon cornflour
- 3 tablespoons flaked almonds
For the sauce
- 150 millilitre chicken stock made with 1 full stock cube
- 200 millilitre full-fat Greek yoghurt
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 5 cardamom pods
- 2 teaspoons grated ginger or ginger paste
- 2 teaspoons minced garlic or garlic paste
- 1-2 tablespoon raisins
- 4 tablespoons ground almonds
- 1 tablespoon brown sugar
- ¼-½ teaspoon salt or more to taste
- few grinds black pepper
Instructions
- Preheat the oven to 180℃/356℉/gas mark 4.
Do the prep
- Dice the chicken breasts/thighs into bite-sized pieces.
- Dice the onion quite finely, roughly 1cm pieces.
- Grate the ginger and mince the garlic cloves (if you're not using pastes)
- Remove the outer shells of the cardamom pods and finely grind the seeds using a mortar and pestle.
- In a medium bowl, whisk together all the ingredients for the sauce until thoroughly combined.150 millilitre chicken stock , 200 millilitre full-fat Greek yoghurt, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon turmeric, 5 cardamom pods, 2 teaspoons grated ginger , 2 teaspoons minced garlic, 1-2 tablespoon raisins, 1 tablespoon brown sugar, ¼-½ teaspoon salt, few grinds black pepper, 4 tablespoons ground almonds
- In a small bowl, combine a teaspoon of cornflour with the cream and whisk until smooth. Set aside, this mixture will be used towards the end.6 tablespoons double cream, 1 teaspoon cornflour
Assembling the Pasanda
- Place the chicken pieces in an oven dish circa 25 x 18 x 7cm (10" x 7" x 2.5").600 grams chicken breast or thighs
- Sprinkle the chopped onions evenly over the top.150 grams onion
- Pour the Pasanda sauce over the chicken and onions, making sure all pieces are well coated. Gently stir the chicken with a fork to help the sauce spread evenly, reaching the bottom of the dish as well, ensuring every piece is thoroughly covered.
- Bake for 40 minutes in the preheated oven.
- After 40 minutes, briefly remove the Pasanda from the oven and stir in the cream mixture. Use a fork to incorporate the cream thoroughly into the curry, ensuring it is evenly combined with the origninal sauce.
- Scatter the almond flakes over the top and bake for an additional 15 minutes.3 tablespoons flaked almonds
- Test for salt.
- Let the curry rest for at least 10 minutes, then give the curry sauce a light stir just before serving to ensure an even consistency.
Notes
Top Tip
It’s crucial to give the Pasanda a thorough stir before serving. The sauce can separate during cooking, so stirring it will help achieve a smooth and consistent texture throughout.Nutrition
For food safety advice, including guidance on food allergies
More curry recipes you might enjoy
Nepalese chicken curry – Our most popular curry recipe!
Aromatic beef curry with coconut milk
Or read all about Spices here!
