If you’ve ever been out for an Indian meal and fancied something rich, creamy and comforting without the heat, chances are you’ve come across Chicken Pasanda. It’s one of those dishes that tends to fly under the radar a bit compared to korma or tikka masala, but when it’s done properly, it’s absolutely stunning.
This Creamy Chicken Pasanda (Easy Mild Curry House Recipe) is all about gentle spices, a silky sauce, and tender chicken that soaks up every bit of flavour. It’s a real crowd-pleaser and, importantly, it’s perfect for anyone who doesn’t like spicy food — including kids.
Like all good curry house dishes, it looks impressive but is actually very straightforward once you know the method.
What is Chicken Pasanda?
Chicken Pasanda is a mild, creamy curry made with yoghurt, cream, ground nuts (traditionally almonds or cashews), and very gentle spices. The word pasanda comes from the Urdu/Hindi word meaning “favourite” or “preferred cut”, originally referring to thin slices of lamb or goat taken from the leg or loin.
In traditional South Asian cooking, pasanda was often a luxurious dish served in Mughal-style cuisine — rich, mildly spiced, and often reserved for special occasions.
The curry house version, however, has evolved into something slightly different but equally delicious:
- Creamier
- Slightly sweeter
- Milder in spice
- Often made with chicken instead of lamb
It became popular in UK curry houses because it appealed to diners who wanted something flavourful but not hot.
Authentic vs Curry House Chicken Pasanda
It’s always worth understanding where a dish comes from compared to how we enjoy it today.
Authentic Pasanda
Traditional versions from North India and Pakistan:
- Usually made with lamb or goat
- Marinated meat, sometimes lightly fried
- Flavoured with yoghurt, cardamom, cloves, and nuts
- More savoury than sweet
- Less cream-heavy than modern versions
Curry House Pasanda (UK Style)
This is the version most people know:
- Chicken breast or thigh
- Cream, yoghurt and ground almonds
- Mild spice blend (cumin, coriander, turmeric)
- Slight sweetness (often from sugar or ground nuts)
- Smooth, rich sauce
This is the style we’re making today — easy, reliable, and perfect for home cooking.
Ingredients
Fresh ingredients are key to getting the best flavour from this Chicken Pasanda recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Almond flakes
- Rapeseed (canola) oil or ghee
- Coconut flour
- Ground almonds
- Sugar
- Sultanas
- Base curry sauce, heated
- Block coconut
- Skinless, boneless chicken breast
- Red wine
- Salt
- Single (light) cream
- Garam masala
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Slice the chicken against the grain into thin slices. I find the way of preparing the chicken best for a pasada. It cooks through quickly in the simmering sauce. Set aside.
- Step 2: Toast the almond flakes in a dry pan over a medium–high heat until nicely browned. Transfer to a plate and set aside.
- Step 3: Add the oil to the pan. When nice and bubbly, stir in the garlic and ginger paste and let it fry for about 30 seconds.
- Step 4: Add the coconut flour, ground almonds and sugar. Stir this around for about 30 seconds. Then add the sultanas or raisins.
- Step 5: Add a ladle of base curry sauce and block coconut pieces.
- Step 6: When the sauce begins to simmer, stir in the chicken. Let this simmer for about 5 minutes until the chicken is cooked through and the sauce has cooked to your preferred consistency. Top it up with more base sauce if looking dry.
- Step 7: Stir in the wine and bring to a simmer. Check for seasoning, adding salt, more coconut and sugar if desired, to taste.
- Step 8: Stir in the cream. You may not use it all. This is a creamy curry but the creaminess does not come from cream alone.
- Step 9: Stir in the cream. You may not use it all. This is a creamy curry but the creaminess does not come from cream alone.
- Step 10: Garnish with the garam masala. It's best to use fresh garam masala with this and all curries! It not only adds flavour but the aroma is amazing! Top with the toasted almonds.
Variations of Chicken Pasanda
One of the great things about this dish is how easy it is to adapt.
1. Lamb Pasanda: Use lamb leg or shoulder instead of chicken.
Cook longer (about 1.5–2 hours) until tender.
2. Nut-Free Pasanda: Skip the almonds and add a little extra cream and yoghurt.
3. Extra Sweet Curry House Style: Add more sure and a spoon of mango chutney
4. Spiced-Up Version: Still mild, but with a pinch of chilli powder or chopped green chillies. Just enough warmth without losing the character of a Creamy Chicken Pasanda.
5. Veggie Version: Replace chicken with paneer, tofu or chickpeas. To make it vegan you can replace the cream with thick coconut milk.
Useful Equipment
You don’t need anything fancy, just the basics:
- Large frying pan or saucepan
- Sharp knife
- Chopping board
- Wooden spoon
- Measuring spoons
Storage and Reheating
Fridge
Store in an airtight container for up to 3 days.
Freezer
Freeze for up to 3 months. The cream may separate slightly but will come back together when reheated.
Reheating
- Heat gently in a pan
- Add a splash of water or stock if needed
- Stir frequently to prevent splitting
Avoid boiling hard — keep it gentle.
Top Tip
Coconut plays a key roll in chicken pasanda. If you can't find coconut flour and/or block coconut, try adding a couple tablespoons of thick coconut milk.
FAQ
No — it’s a very mild curry. That’s one of the reasons it’s so popular with kids and those who can't take the heat of most curries.
Yes, and it often tastes better the next day as the flavours develop.
It likely hasn’t reduced enough. Simmer uncovered for a few extra minutes. Likewise, if your sauce is too thick, just add more base sauce.
Yes. Your sauce will be richer.
Related
Looking for other recipes like this? Try these:
Pairing
All of these will go well with chicken pasanda...
Have you tried this Chicken Pasanda recipe?
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Creamy Chicken Pasanda
Chicken Pasanda is creamy and mild, perfect for kids and those who don't like spicy curries. This curry house version is so quick and easy to make.
Ingredients
- 2 tbsp almond flakes
- 2 tbsp rapeseed (canola) oil or ghee
- 1 ½ tbsp coconut flour
- 1 ½ tbsp ground almonds
- 1 tbsp sugar
- About 10 sultanas
- 300ml (1 ¼ cups) base curry sauce, heated
- 50g (1 ¾ oz) block coconut, cut into small pieces
- 400g (1lb 12oz) skinless, boneless chicken breast, cut into thin slices on the diagonal
- Splash of red wine 70ml (1/4 cup) (optional)
- Salt, to taste
- 70ml (1/4 cup) single (light) cream
- 1 tsp garam masala
Instructions
- Toast the almond flakes in a dry pan over a medium–high heat until nicely browned. Transfer to a plate and set aside.
- Add the oil to the pan. When nice and bubbly, add the coconut flour, ground almonds and sugar. Stir this around for about 30 seconds, then add the sultanas, base curry sauce and block coconut pieces. When the sauce begins to simmer, stir in the chicken.
- Let this simmer for about 5 minutes until the chicken is cooked through and the sauce has cooked to your preferred consistency. If the sauce caramelizes to the sides, stir it back into the sauce. At this time, you could add a splash of red wine to simmer in the sauce until the alcohol cooks out.
- To serve, check for seasoning, adding salt, more coconut and sugar if desired, to taste. Stir in the cream and sprinkle with the garam masala and the toasted almond flakes.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 963Total Fat: 61gSaturated Fat: 31gUnsaturated Fat: 30gCholesterol: 256mgSodium: 305mgCarbohydrates: 32gFiber: 6gSugar: 20gProtein: 68g
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