Creamy Almond Chicken Pasanda: Rich Indian Recipe

I’m about to share something that’ll make your kitchen smell like the fanciest Indian restaurant in town, and trust me, it’s way easier than you think. This creamy almond chicken pasanda has that silky, restaurant-quality sauce that makes you wonder if you’ve accidentally become a culinary genius overnight. The secret isn’t some complicated technique – it’s all about layering those warm spices with ground almonds and cream until everything comes together in pure, saucy harmony that’ll have you questioning why you ever ordered takeout.

Why You’ll Love this Creamy Almond Chicken Pasanda

Comfort food doesn’t get much better than this silky, aromatic chicken pasanda that’ll have your kitchen smelling like a five-star Indian restaurant.

I’m talking about tender chicken swimming in a velvety cream sauce that’s rich without being heavy.

What makes this dish irresistible? The ground almonds create incredible depth, while cardamom and garam masala add warmth that wraps around you like a cozy blanket.

It’s fancy enough for dinner guests but simple enough for Tuesday night when you’re craving something special.

Trust me, this beats takeout every single time.

What Ingredients are in Creamy Almond Chicken Pasanda?

The magic of chicken pasanda starts with getting your ingredients lined up just right. I’m not one of those people who measures everything perfectly, but trust me when I say this recipe is forgiving enough to handle a little improvisation while still delivering that restaurant-quality flavor you’re after.

You’ll need a mix of pantry staples and fresh ingredients that work together like a perfectly choreographed dance. The beauty here is that most of these spices probably already live in your kitchen, so you’re not breaking the bank for one fancy dinner.

Ingredients:

• 1 tbsp sunflower oil
• 1 onion, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 2 tbsp fresh ginger, grated
• 4 cardamom pods, bruised
• 4 chicken breasts, cut into bite-sized pieces
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• ¼ tsp cinnamon
• 1 tsp turmeric
• ½ tsp mild chili powder
• ½ tsp sugar
• ¼ tsp salt
• ¼ tsp black pepper
• 250 ml full-fat natural yogurt
• 50 ml double cream
• 4 tbsp ground almonds
• 2 tbsp fresh coriander, chopped
• 2 tbsp flaked almonds for serving

A Few Things Worth Knowing

Don’t skimp on the full-fat yogurt here, because that’s what gives you the creamy base without curdling when it hits the heat. Low-fat versions tend to separate and leave you with a texture that’s more sad than spectacular.

When it comes to cardamom pods, you want to bruise them just enough to crack them open and release those aromatic oils. A gentle whack with the flat side of your knife does the trick perfectly. And if you can’t find cardamom pods, ground cardamom works too, just use about half a teaspoon.

Ground almonds are your secret weapon for thickening this sauce naturally while adding that subtle nutty richness. Some recipes call for cashews, but almonds give you that traditional pasanda flavor that’s hard to beat. Fresh ginger makes a world of difference over the powdered stuff, so grate it fresh if you can manage it.

How to Make this Creamy Almond Chicken Pasanda

Making chicken pasanda is one of those dishes that feels fancy but honestly doesn’t require any special chef skills. I mean, if I can pull this off on a Tuesday night after work, anyone can make it happen.

Start by heating that 1 tablespoon of sunflower oil in a large pan over medium heat. Toss in your chopped onion, 3 garlic cloves, 2 tablespoons of fresh ginger, and those 4 bruised cardamom pods. Let them sizzle away for about 5 minutes until everything softens up and your kitchen starts smelling like an Indian restaurant. This is where the magic begins, so don’t rush this step.

Next comes the chicken. Add those 4 chicken breasts that you’ve cut into bite-sized pieces, and cook them for 5 to 6 minutes until they change color. You’re not trying to cook them completely through at this point, just getting them started. They’ll finish cooking in the sauce, which is actually better because it keeps them tender.

Now for the spice party. Stir in your 2 teaspoons of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon of garam masala, ¼ teaspoon of cinnamon, 1 teaspoon of turmeric, and ½ teaspoon of mild chili powder. Don’t forget the ½ teaspoon of sugar, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.

This might seem like a lot of spices hitting the pan at once, but trust the process. Let them cook for about a minute until they’re fragrant and coating everything nicely.

Here’s where things get creamy and wonderful. Pour in that 250 ml of full-fat natural yogurt, followed by the 50 ml of double cream and 4 tablespoons of ground almonds. The ground almonds are doing double duty here, thickening your sauce while adding that signature nutty flavor that makes pasanda so distinctive.

Stir everything together and let it simmer gently until the sauce thickens to a consistency that coats the back of a spoon. The key is keeping the heat moderate so your dairy doesn’t curdle on you. Nobody wants chunky sauce when you’re going for silky smooth.

If it seems too thick, add a splash of water. Too thin? Let it bubble away a bit longer until it reaches that perfect creamy consistency.

Once everything looks gorgeous and saucy, remove it from the heat and stir in 2 tablespoons of fresh chopped coriander. Save those 2 tablespoons of flaked almonds for sprinkling on top when you serve, because they add a lovely crunch that plays beautifully against all that creamy richness.

The whole thing should take you about 20 minutes from start to finish, which means you can have restaurant-quality curry on your table faster than most delivery apps can get to your door.

Creamy Almond Chicken Pasanda Substitutions and Variations

Look, I get it – not everyone has every single ingredient sitting in their pantry, and sometimes you need to work with what you’ve got.

No double cream? Heavy cream works perfectly fine, or even coconut cream if you’re feeling adventurous.

Ground almonds can be swapped for cashews – just blitz them up first.

Want more heat? Bump up that chili powder or toss in some fresh chilies.

No cardamom pods? Use a pinch of ground cardamom instead.

You can absolutely use chicken thighs instead of breasts. They’re juicier anyway, and honestly, who doesn’t love a bit more flavor?

What to Serve with Creamy Almond Chicken Pasanda

Five minutes after you plate this gorgeous, creamy chicken pasanda, you’ll be staring at it wondering what goes alongside this beauty.

I always reach for fluffy basmati rice first – it soaks up that silky almond sauce like a dream. Warm naan bread works magic too, perfect for scooping every last drop.

Want vegetables? Roasted cauliflower or sautéed spinach add color without competing with those rich flavors.

A simple cucumber raita cools things down nicely.

For drinks, I’d pour a crisp white wine or stick with traditional lassi.

Final Thoughts

Perfection doesn’t happen overnight, and this creamy almond chicken pasanda proves that beautifully complex flavors come from surprisingly simple techniques.

I’m convinced this dish will become your go-to when you want restaurant-quality curry without the hassle.

The beauty lies in its forgiving nature. Too thick? Add cream. Need more warmth? Sprinkle garam masala. It adapts to your preferences like a culinary chameleon.

Trust me, once you nail that silky sauce and tender chicken balance, you’ll wonder why you ever ordered takeout.

Your kitchen will smell like pure magic.

Recipe Card

Introduction: This luxurious chicken pasanda delivers restaurant-quality flavors with a velvety cream sauce enriched with ground almonds and aromatic spices. Tender chicken pieces are simmered in a fragrant blend of yogurt, cream, and warming spices for an indulgent curry that’s surprisingly simple to make at home.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Serves: 4

Ingredients:

• 1 tbsp sunflower oil
• 1 onion, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 2 tbsp fresh ginger, grated
• 4 cardamom pods, bruised
• 4 chicken breasts, cut into bite-sized pieces
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• ¼ tsp cinnamon
• 1 tsp turmeric
• ½ tsp mild chili powder
• ½ tsp sugar
• ¼ tsp salt
• ¼ tsp black pepper
• 250 ml full-fat natural yogurt
• 50 ml double cream
• 4 tbsp ground almonds
• 2 tbsp fresh coriander, chopped
• 2 tbsp flaked almonds (to serve)

Instructions:

1. Heat oil in a large pan over medium heat. Add onion, garlic, ginger, and cardamom pods. Fry for 5 minutes until soft and fragrant.
2. Add chicken pieces and cook for 5-6 minutes, stirring frequently, until chicken changes color and is sealed on all sides.
3. Stir in ground coriander, cumin, garam masala, cinnamon, turmeric, chili powder, sugar, salt, and black pepper. Cook for 1 minute until aromatic.
4. Mix in yogurt, double cream, and ground almonds. Bring to a gentle simmer and cook for 8-10 minutes until sauce thickens and chicken is cooked through.
5. Garnish with fresh chopped coriander and toasted flaked almonds before serving.

Notes:

• If sauce becomes too thick, add a splash of cream or chicken stock to loosen it
• For extra heat, increase mild chili powder to taste or add a pinch of cayenne pepper
• Ground almonds can be substituted with cashew powder for a different flavor profile
• The dish can be made ahead and reheated gently, adding extra cream if needed
• Toast flaked almonds in a dry pan for 2-3 minutes for enhanced nutty flavor
• Serve with basmati rice, naan bread, or chapati for a complete meal

Nutritional Information:

Frequently Asked Questions

Can I Make Chicken Pasanda Ahead of Time and Reheat It?

Yes, I’d recommend making chicken pasanda ahead since the flavors actually improve overnight. I store it refrigerated for up to three days, then reheat gently on low heat, stirring occasionally.

How Long Does Leftover Chicken Pasanda Stay Fresh in the Refrigerator?

I’d store leftover chicken pasanda in the refrigerator for up to three days maximum. I always make sure it’s properly covered and cooled completely before refrigerating to maintain freshness and food safety.

Is Chicken Pasanda Suitable for Freezing and How Should I Freeze It?

I’d recommend freezing chicken pasanda in airtight containers for up to three months. I’ll cool it completely first, then thaw overnight in the refrigerator before gently reheating on the stovetop.

What’s the Difference Between Chicken Pasanda and Chicken Korma?

I’ll explain that chicken pasanda uses flattened meat and almonds for richness, while korma typically features coconut-based sauces. Pasanda’s milder with cream and yogurt, whereas korma’s often sweeter with coconut milk.

Can I Make This Recipe in a Slow Cooker or Instant Pot?

Yes, I’d recommend browning the chicken and sautéing aromatics first. For slow cooker, cook on low 4-6 hours. For Instant Pot, pressure cook 8 minutes with natural release.