2 skinless chicken breasts chopped into bite size chunks

1 large onion, finely chopped

1 red chilli, deseeded and finely chopped

2 cloves of garlic, peeled and finely grated

2 inch piece of fresh ginger, peeled and finely grated

1 tablespoon of turmeric

1 teaspoons of cumin powder

1 teaspoon of ground coriander

1 tablespoon of tomato puree

2 inch long cinnamon stick

6 cardamon pods

4 tablespoons of natural yoghurt (Note: The recipe doesn't work with fat-free yoghurt)

400ml of boiled water

A knob of unsalted butter



Chicken pasanda

preparation 7 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


Chicken Pasanda is often overlooked for the more popular Korma, but I hope to show with this recipe that it's really worth a try. Gently flavoured with cardamon and cinnamon, a Pasanda is warming but mild and a great alternative if you find yourself choosing Korma time and time again. This is a two part recipe. In part one we make the curry paste and in part two we cook the chicken and finish everything off.

1 large frying pan/wok to cook everything in

Measuring jug

Spoon to stir


Before you start have all your ingredients chopped and ready. Boil your water, put the pan on a high heat and click here!

Nothing to do, just click here!


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Put your pan/wok on a high heat and add a knob of butter and about a tablespoon of oil. Throw in the chopped onions, garlic, ginger & chilli and stir to coat everything with the butter. Add in 1 tablespoon of turmeric, 1 teaspoon of ground cumin and 1 teaspoon of ground coriander. Stir well. Add in the cinnamon stick and 6 cardamon pods. Turn the heat down to medium and cook for 10 minutes, stirring occasionally to stop the mixture browning too much.

After 10 minutes the onions should be nicely softened and the smell should be fantastic.

Turn the heat back up to high and add in a tablespoon of yoghurt. Stir thoroughly until the yoghurt has been completely incorporated into the curry. Repeat this with another 4 tablespoons of yoghurt, stirring it in each time. Next add in 1 tablespoon of tomato puree and stir. Pour 400ml of recently boiled water into the pan and stir again. All that's left to do is to add the chicken but first give the pieces a pinch of salt and pepper before adding to the pan. Bring everything up to the boil and simmer for 25 minutes. If you are serving rice or naan bread with the curry then time them to also be ready in 25 minutes.

After simmering, the sauce will have reduced and thickened but you should still have plenty to dip your naan bread in, as in the photo below.

I hope that you enjoy it.


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