Spice up your dinner routine with this easy and flavorful Chicken Pasanda recipe. Made with a creamy yogurt sauce and aromatic spices, this dish will become a family favorite in no time.
This keto-friendly chicken pasanda recipe is packed with flavor and perfect for those following a low-carb diet. Made with tender chicken, Greek yogurt and fragrant spices it's an easy recipe to make in 30 minutes.
I loved how easy this keto chicken recipe was to make and the Chief Taster enjoyed it too. It's now on the repeat list and I am wondering if I could make this with cauliflower.
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What is chicken pasanda?
Chicken Pasanda is a popular Indian dish that is known for its creamy and mildly spiced curry sauce. The word "Pasanda" is derived from the Urdu word "Pasande," which means "favorite" or "to your liking." Chicken Pasanda is typically made with boneless chicken pieces that are marinated in a mixture of yogurt, ground nuts (such as almonds or cashews), and spices like ginger, garlic, and various aromatic spices.
The marinated chicken is then cooked in a rich and creamy sauce, often made with ingredients like cream, yogurt, tomato, and spices. The sauce is usually mildly spiced and has a slightly sweet and nutty flavor due to the use of ground nuts in the marinade. Some variations of Chicken Pasanda may also include saffron or rose water to enhance the flavor.
Grab your chicken, spices and yogurt! We've got chicken to cook!
- Chicken - we used skinless and boneless chicken breasts but this could be made with chicken thighs too.
- Greek yogurt - for a dairy free option, use coconut cream.
- Almond flour - (aka ground almonds) adds a creamy and nutty texture to the dish, making the sauce rich and luxurious. For a nut free recipe, omit them.
- Olive oil - can be replaced with ghee or coconut oil.
- Tomato puree - helps thicken the sauce and adds a dash of color.
- Flaked almonds - to serve.
- The Spices - a mix of cardamon pods, turmeric, chili, garam masala, cinnamon and cumin with fresh garlic. Cilantro can be optional. The spices are grinded in a mortar and pestle to release the flavors.
Why grind the spices?
When you grind spices with a mortar and pestle, you break down the spice particles, releasing their essential oils and aromatic compounds. These compounds contain the flavors and scents that give spices their characteristic taste and aroma.
Freshly ground spices have a more potent and intense flavor compared to pre-ground spices that have been sitting on the shelf for a long time. The act of grinding exposes a larger surface area of the spice, allowing you to experience its full flavor profile.
How to make chicken pasanda
This is an easy recipe to make in a skillet or pan.
Grind the spices
Cook onion, garlic and ginger.
Cook chicken pieces.
Add spices and tomato puree.
Stir in yogurt and almond flour.
Serve and enjoy.
Choose good-quality boneless chicken for tender and succulent results. You can use chicken breast or thigh meat, depending on your preference.
Adjust the level of red chili powder to your taste. If you prefer a milder dish, reduce the amount, or increase it for more heat.
Adjust the consistency of the sauce by adding more yogurt or cream if you prefer a thinner sauce, or simmering longer to thicken it further.
What to serve with chicken pasanda
When serving Keto Chicken Pasanda, pair it with keto-friendly sides like cauliflower rice, keto naan bread, a keto flatbread or a refreshing cucumber salad with sliced cucumbers, cherry tomatoes and red onion.
Allow the Chicken Pasanda to cool to room temperature before refrigerating it. Store it in an airtight container or a covered dish. It can be stored in the refrigerator for up to 3-4 days.
- 2 chicken breasts
- 1 medium onion
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup Greek yogurt
- 1 tablespoon tomato puree
- 3 tablespoons almond flour
- 1 tablespoon olive oil
- 1 tablespoon cilantro
- 5 cardamon pods
- ¼ teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon chili
- ½ teaspoon turmeric
- ¼ teaspoon salt
- Cut the cardamon pods open and place the seeds in a mortar and grind with the pestle. Add the other spices and grind together.
- Heat the olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.
- Add the garlic and ginger and cook for 1 minute,
- Chop the chicken breast into pieces and add to the skillet. Cook for 10 minutes or until it's no longer pink and is cooked through. Stir occasionally to prevent sticking.
- Add the spices and tomato puree. Stir into the chicken pieces and coat thoroughly.
- Stir in the Greek yogurt and almond flour. Mix everything well and let it simmer for about 5-7 minutes, stirring occasionally.
- Once the sauce reaches your desired consistency and the chicken is tender, remove the pan from heat.
- Garnish the Chicken Pasanda with chopped fresh coriander leaves to serve.
The information shown is an estimate provided by an online nutrition calculator.