This chicken pasanda from scratch recipe can be made in about 30 minutes!
This chicken pasanda recipe will get you restaurant quality results without the need for a curry base sauce. If mild curries are what you prefer, you’ve simply got to try this chicken pasanda from scratch.
What is a pasanda?
Pasanda curries are very popular around India and there are many different versions. One thing they all have in common is punded flat meat.
The meat is pounded with a mallet until flat before adding to the pan. At curry houses, this is rarely done. So western pasanda curries are really just pasandas in name only.
When you order a pasanda curry in the UK, you are expecting something sweet, creamy and mild. No spicy ingredients are added.
How does this chicken pasanda from scratch differ to curry house cooking?
At UK curry houses, the curries are all made with a prepared base curry sauce.
In this recipe, no base sauce is required. Instead you whip up the required amount of base sauce while cooking the actual curry.
If you would like to try my curry house version with prepared base sauce, you will find it here.
Which cut of meat?
You can use the protein of your choice for this pasanda recipe. I used raw chicken thighs which I cooked through in the sauce. Tandoori chicken and other tandoori meats can also be used.
If you would like to make this curry veggie, paneer is a popular choice.
What’s with the red wine?
This is a little know secret I learned at a curry house in Brick Lane, London called Eastern Eye. You don’t have to add it but it is used a lot by chefs to give their pasandas a richer flavour
Step by step photographs…
If you like this chicken pasanda from scratch, you might like to try some of these too…
Chicken Tikka Masala from Scratch
Chicken Dopiaza from Scratch
Beef Madras from Scratch
Chicken Vindaloo from Scratch
Rogan Josh from Scratch
Chicken Korma from Scratch
Chicken Chilli Garlic Curry From Scratch
Keralan Lamb Stir Fry
- 4 tbsp rapeseed (canola) oil
- 2 medium onions, finely chopped
- 3 tbsp coconut milk powder (see alternatives 00)
- 3 tbsp ground almonds
- 2 tbsp sugar
- 200g tinned (canned) chopped tomatoes
- 125ml (1/2 cup) coconut cream
- About 20 sultanas or raisons
- 800g (1 ¾ lbs.) chicken breasts or thighs, thinly sliced
- A slash of red wine (125ml/1/2 cup), Optional
- 125ml (1/2 cup) single cream
- 1 tsp garam masala, shop bought or homemade
- 4 tbsp toasted almond flakes
- Heat the oil over medium high heat and when visibly hot, stir in the chopped onions. Fry for about 5 minutes until soft and translucent but not yet browning.
- Add the coconut milk powder, ground almonds and sugar and stir it all up to coat the onion mixture. Then add the chopped tomatoes and about 125ml (1/2 cup) water or unsalted chicken stock. Bring to a simmer and then take off the heat to cool some.
- Transfer to a blender and blend into a smooth sauce. Then pour the blended sauce back into the pan and bring to a simmer, stirring only if the sauce is sticking to the pan. The sauce will look a bit too thick so add about 125ml red wine and 125ml (1/2 cup) water or unsalted chicken stock. It should caramelise to the sides of the pan. When it does, scrape that back into the sauce for extra flavour.
- Add the coconut cream and sultanas/raisons and stir into the smooth sauce. Now add the raw chicken. You might want to add a little water or stock at this point if the sauce is looking too thick. Remember to add more liquid if the sauce is too thick or cook it down if too runny.
- Cook the chicken through and then add the cream. Sprinkle with the garam masala and serve.