Chicken Pasanda Recipe
Chicken Pasanda Recipe is a mild, creamy curry that is perfect for anyone who loves a rich yet accessible dish. Bite-size boneless chicken pieces absorb the warmth of ginger, turmeric, and garlic when marinated with yogurt. They are air-fried and simmered in a creamy sauce with an onion-tomato mixture, spices, and almond flour that give it a luscious texture. This dish is laced with fragrant saffron, scented with kewra water, and garnished with toasted slivered almonds. Chicken Pasanda transforms any meal into an unforgettable feast with layers of flavors when served with Basmati rice, paratha, or naan!
Equipment
- saucepan, air fryer
Ingredients
For the marinade:
- 1¾ lb chicken breast boneless
- 2 tbsp ginger-garlic paste
- 2 tbsp whole Greek yogurt plain
- ¼ tsp turmeric powder
- ½ tsp salt
For the spice mixture:
- 1 tsp cumin seed
- 1½ tsp coriander seed
- 1 tsp sesame seed
- 4 dried red chili Kashmiri
For the gravy:
- 3 tbsp clarified butter (ghee)
- 2 star anise
- 3 green cardamom
- 2 onion chopped fine
- 2 tomato
- 3 tbsp whole milk
- ¼ tsp saffron soaked in the milk
- ¾ tsp salt
- 3 tbsp almond flour
- ½ tsp garam masala powder
- 2 tsp kewra water optional
- 2 tbsp almond sliver toasted
Instructions
- Prepare the ingredients for the marinade. Marinate the bite-size chicken breast cubes for 30-45 minutes.
- Meanwhile, prepare the ingredients for the spice mixture.
- Roast the spices on low heat until they are fragrant or turn brown. Grind the ingredients for the spice mixture. Set it aside.
- Air fry the chicken at 400 degrees F for 15 minutes after drizzling one tablespoon of ghee on them. I used a foil-lined tray.
How to make the Chicken Pasanda gravy:
- Prepare the ingredients. Soak the saffron strands in warm milk.
- In a medium saucepan, heat the ghee, and add the chopped onions, and sauté for 3-5 minutes or until lightly caramelized. Add the tomatoes and sauté until they become mushy for 3-4 minutes.
- Cool and grind the onions and tomatoes in a spice grinder or food processor.
- In the same pan, add the onion-tomato mixture and add the freshly ground spice mixture and 1 cup of water or leftover juices from air frying the chicken or leftover water from washing the spice grinder. Season with salt. Add the chicken pieces, and cover with a lid. Cook on low to medium heat for 10 minutes.
- Add the garam masala, almond flour, and saffron milk. Cook for a minute and turn off the heat.
- Add a few drops of kewra water and garnish with the toasted almond slivers. Heat a teaspoon of ghee in a small pan and temper star anise and cardamom. Pour this tempering on the Chicken Pasanda and serve it with Basmati rice or naan.
Notes
1.Soak the saffron strands in warm milk for at least 5-10 minutes after rubbing them with your palms to infuse the flavor.
2. Grinding the onions and tomatoes to a coarse paste will result in a thick and luscious gravy at the end.
3. Roasting the spices enhances the flavor of the dish. Do not over-roast the spices or they will make the dish slightly bitter.
4. If you like more gravy, add half a cup of water. To thicken the gravy, add a tablespoon of almond flour.
5. Adjust the spices when you taste test the recipe. To make it spicier, add more dried chili powder. I have used Kashmiri red chilis which are milder in heat and flavor.
Nutrition
Calories: 355kcalCarbohydrates: 10gProtein: 37gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 126mgSodium: 782mgPotassium: 849mgFiber: 3gSugar: 4gVitamin A: 479IUVitamin C: 12mgCalcium: 71mgIron: 2mg
