Chicken Pasanda

“Once the favourite dish of Indian royalty, this is a luxurious curry that’s creamy and packed full of spices. Despite its regal heritage, it’s still delicious for commoners like us, and is a great alternative to a korma for those who prefer a milder curry. It’s also packed with enough flavour to keep the spicier crowd happy.”


Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 4-6

Ingredients – Marinade:

100g full fat natural yoghurt
1tbsp coriander seed
1 tsp turmeric (fresh peeled if you can get it)
1/2 tsp chilli powder
1 tbsp crushed fenugreek leaves.
6 peppercorns
1 tsp salt
1 inch piece of ginger
3 garlic cloves
1 medium onion
2 tbsp ground almonds
1 tsp sweet smoked paprika

6 chicken thighs

Ingredients – Curry:

1 cinnamon stick
3 cardamom pods
1 tsp cumin seeds
1/2 tsp fenugreek seed
2 bay leaves
5 cloves
1 onion, chopped
2 tbsp ghee or rapeseed oil
120ml coconut milk
1/2 tsp garam masala
Handful chopped coriander
200ml water
1 tbsp gram flour


To make the marinade, first whiz the onion, ginger garlic and turmeric into a paste using a blender. Next, grind the coriander seeds and peppercorns in a pestle and mortar and add with the paste to a bowl. Throw in the remaining marinade ingredients and stir well.

Chicken Pasanda Recipe Cooking 1

Flatten each of the chicken thighs between two sheets of baking parchment using a rolling pin. When all the thighs have been flattened, add them to the marinade and mix together with you hands, making sure each piece of chicken is completely coated.

Chicken Pasanda Recipe

Put the bowl in the fridge to let the chicken soak up the flavours. Ideally, leave overnight, but as a minimum let it rest for 1 hour before using. When it’s ready to use, remove the chicken from the fridge to warm up a little before cooking.

To make the curry, first add the ghee to a large, high-sided pan and set to a high heat. Add the cinnamon, cloves, cumin seed, fenugreek seed, cardamom pods and bay leaves to the pan and cook until the begin to sizzle and pop.

Turn the heat down to a medium heat and throw in the onions. Cook the onions until the turn golden, stirring often. If the pan becomes too dry, add a little water to stop the spices from burning.

Add the gram flour and the chicken and marinade mixture to the pan and mix together. Cook through for 10 minutes before adding the coconut milk. Turn the heat down to medium-low and cook at a simmer for a further 10 minutes.

Chicken Pasanda Recipe Cooking 3

Add the chopped coriander and garam masala a few minutes before the end and season to taste with sea salt.

Serve with rice and your choice of sides (we recommend our Crispy Bombay Potatoes).

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