Chicken pasanda sauce with nuts and spices.

Chicken Pasanda Recipe – An Authentic Leftover Chicken Curry

Chicken Pasanda Recipe – A Delicious, Authentic Leftover Chicken Curry

This gorgeous chicken pasanda sauce recipe will teach you how to make a delicious, authentic leftover chicken curry quickly, easily and beautifully!


Subscribe Now

Subscribe to my newsletter now for a FREE guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Chicken pasanda sauce with nuts and spices.
Chicken Pasanda Sauce Recipe – Authentic Leftover Chicken Curry Recipe

Introduction

Rich, creamy curries are a beautiful alternative to their spicy cousins. They bring just as much flavour as their fiery counterparts, but in a much more accessible way.

Unlike a vindaloo or the much revered phall, this sort of curry can be eaten by anyone. It’s a safe option when we go to a restaurant or takeaway. And if we’re cooking, we’re safe in the knowledge that nobody’s going to be unable to eat it!

As I mentioned in my chicken korma curry recipe, fragrant, creamy curries may not seem quite as exciting at first. They may not hold quite the same manly appeal! But I actually often prefer this sort of curry to the hotter ones. There’s a lot more complexity and depth of flavour than anyone really gives them credit for!

Beneath all that creaminess and butter, there is a whole world of spice and flavour. The salty, rich butteryness gives way to a beautiful sweetness. And that sweetness breathes life into the fragrant spices underneath.

Gorgeous leftover chicken with pasanda sauce.
Gorgeous leftover chicken with pasanda sauce.

About the Chicken Pasanda Sauce

Just like the famous chicken korma, pasanda sauce originated in the Mughal empire. Also just like a korma, pasanda tends to have a creamy, buttery, fragrant sauce. Supposedly originally eaten by emperors, it is no surprise that they are so rich and decadent. In their day, they were made with only the very finest cuts of meat. Now, however, it is perfectly acceptable to make them with whatever you have available. Chicken, lamb or otherwise!

This dish takes the luxurious qualities described above and goes a few steps further. In a pasanda, the sweet, creamy sauce is enriched by the addition of almonds. Blended into the sauce, they bring an unsurprising nuttiness that sits perfectly atop the sweetness of the coconut milk and the velvet texture of yogurt.

In a pasanda, the spice blend is gentle and warming, yet still absolutely packed with flavour. Regardless of its royal origins, you could argue that it is an absolutely perfect comfort food. Thick and warming, it has the comforting body of a creamy chicken soup. But with the warmth and depth of those wonderful toasted spices.

Advertisements

Chicken Pasanda Recipe with Coconut Milk

In this leftover chicken curry recipe we’re going to use coconut milk and yogurt to intensify the creamy texture. We could use cream instead, or even more yogurt. But this chicken pasanda recipe is made with coconut milk because the coconut really lends itself to the dish.

Pasanda sauce tends to be a little fruitier than other, similar dishes, owing to its heavy Persian influence. We aren’t going to be adding any fruit in this instance, so the coconut helps to bring a natural sweetness to the dish.

Making the chicken pasanda recipe with coconut milk also brings it a little closer to its distant cousin the massaman curry. That dish, though normally made with beef, is a truly delicious Thai creation that also owes its origin to the Mughal influence on cuisines all over Asia at that time. If you’d like to check out my own chicken massaman curry, you’ll find the recipe right here.

Mise en place with chicken, pasanda spice mix and garlic and ginger paste.
Mise en place with chicken, pasanda spice mix and garlic and ginger paste.

About this Leftover Chicken Pasanda Curry Recipe

We’re going to start with a little simple prep. We’ll put everything in place to make our lives easier when we cook! By chopping our onions, setting aside our meat, making a curry paste and our pasanda spice blend, we won’t have to think about those things when the heat is roaring and other elements of the dish are at risk of overcooking.

In this instance, I have used leftover chicken to make the curry. But I will provide instructions for how to use fresh chicken as well. If you are using fresh chicken, you could marinade it in yogurt and spices before cooking. But that definitely isn’t a necessary step. Sometimes, using simple flavours like the leftover chicken used here can make the curry all the warmer and heartier!

It is also worth noting that you could use any other meat you like in this recipe. Lamb would bring a wonderful, fatty savoury flavour. Or beef would make it bigger, bolder and more indulgent. Whatever you choose to do, just follow the instructions below and adapt as you like!

Chicken pasanda recipe with coconut milk.
Chicken pasanda recipe with coconut milk, yogurt, almonds and flatbreads!

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.


The above are affiliate links for which I earn a commission per purchase.


Subscribe Now

Subscribe to my newsletter now for a FREE guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Chicken pasanda sauce with nuts and spices.

Chicken Pasanda Recipe – An Authentic Leftover Chicken Curry

Ed Chef
This gorgeous chicken pasanda sauce recipe will teach you how to make a delicious, authentic leftover chicken curry quickly, easily and beautifully!
Prep Time 30 mins
Cook Time 30 mins
Soaking the almonds (optional) 5 hrs
Course Main Course
Cuisine Indian
Servings 2 People

Ingredients
  

  • Ghee or oil
  • 1 lrg Onion white or brown
  • 5 Cardammom Pods
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1 tsp Cinnamon Powder
  • 3 cloves Garlic
  • Fresh Ginger
  • 400 ml Coconut Milk
  • Chicken Stock either reduced to jelly or as a cube
  • 1 tbsp Brown Sugar or to taste
  • 2 tbsp Greek Yogurt full fat
  • 1/2 cup Almonds
  • Salt

Instructions
 

Prepare the ingredients

  • Optionally, soak the almonds in water for several hours before use. Otherwise, continue below.
  • If you are using fresh chicken, chop it into bitesize pieces and season with salt, then brown all over in a very hot pan with oil or ghee. Set aside.
  • Peel and finely dice an onion and set aside.
  • Set aside a third of the almonds and finely slice. Set them aside.

Make your curry paste

  • Peel 3 cloves of garlic and blend together with a good knob of peeled ginger, then set aside.

Make your pasanda spice mix

  • Toast your cardammom pods in a dry pan on high heat. You don’t want to colour them, just to dry them out.
  • Place them into a pestle and mortar and grind into a fine powder. You might want to remove the shells that remain in this instance because they can be unwelcome in such a creamy sauce.
  • Add the cardammom powder to 1/2 tsp turmeric powder, 1/2 tsp cracked black pepper, 1 tsp garam masala, 1 tsp coriander powder and 1 tsp cinnamon powder. Combine well and set aside.

Make a base for your sauce

  • Take the rest of your almonds and finely chop them, then put them in a blender.
  • Add a couple of splashes of the coconut milk and blend together until you have a thick paste. Really give it some time to blend to make sure it’s nice and smooth.
  • Add the rest of the coconut milk and either a spoonful of jellied stock or a stock cube. Alternatively, you could add liquid stock at this stage and reduce over several hours. Blend again until thoroughly combined.

Cook

  • In a medium pan with either ghee or oil, add the diced onion and cook for 8 minutes, stirring regularly to ensure even caramelisation. Season with salt as you go.
  • Make a gap amongst the onion and make sure there is enough fat in the pan. Pour in your pasanda spice mix and allow the spices to temper in that fat for a minute or so, before mixing them in with the onions.
  • Make a gap once again and do the same with the paste. Cook it for 30 seconds or so and then mix in with the onions and spices. Check the seasoning at this stage and adjust if necessary.
  • Mix this with the sauce you made earlier using the coconut milk, stock and almonds. Blend together thoroughly. Loosen the mixture with water if necessary and/or pour it back into the pan.
  • Add the chicken and simmer the mixture for 30 minutes on a low temperature. You can cook longer and lower if you like.
  • At the end, add in the brown sugar and stir in thoroughly, then test the seasoning and adjust if necessary.

Serve

  • Mix in a little yogurt and then spoon a little more on top for decoration.
  • Sprinkle over the sliced almonds.
Keyword Beef Curry, Chicken, chicken curry, Chicken Pasanda, Chicken Pasanda Curry, Coconut Milk, Pasanda, Pasanda Sauce

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating