Homemade Chicken Pasanda Recipe For Busy Nights

Ever wondered how to make restaurant-quality curry at home? I first tried chicken pasanda at my local Indian restaurant years ago, and it became my instant favourite. That creamy, mild curry with tender chicken pieces just hits different.

The aroma of gentle spices fills your kitchen, while the rich, velvety sauce coats each bite perfectly. This chicken pasanda recipe brings that same magic to your table without the fuss. No more dry, bland chicken dinners—this one’s a game-changer for busy weeknights.

Even fussy eaters will love its mild, comforting flavours. Trust me, once you taste homemade pasanda, you won’t go back to takeaways.

📋 Recipe Key Info

Before we get started, here’s everything you need to know about this recipe. Think of this as your kitchen cheat sheet—it’ll help you plan your time and gather the right ingredients.

What’s the time commitment?
The preparation duration is about 15 minutes. That’s just chopping, measuring, and getting everything ready. The cooking period takes around 25 minutes. I’ve timed this carefully through testing—it’s the sweet spot for perfect results.

Your total duration from start to finish will be about 40 minutes. This includes a few minutes for resting time, which really makes a difference to the flavour.

How many does it serve?
This recipe makes 4 generous portions. You could stretch it to 6 if you’re serving it as part of a bigger meal. The yield is flexible—you can easily double it for a crowd or halve it for a cosy dinner for two.

What’s the skill level?
I’d rate this as Easy. Why? There’s no complicated techniques involved. If you can chop vegetables and stir a pan, you’ve got this. It’s perfect for beginners but delicious enough for experienced cooks too.

Dietary considerations
This recipe is naturally Vegetarian. It’s also Dairy-Free and can easily be made Gluten-Free with a simple swap. It’s definitely Kid-Friendly—my own children love it!

Meal types
You’ll find this works beautifully as a quick Dinner option. It’s great for Meal Prep too—it reheats wonderfully. While it’s not specifically a Holiday dish, it’s special enough for weekend entertaining.

Trust me on this one—having all this info upfront makes the cooking process so much smoother. You’ll know exactly what you’re getting into before you even preheat the oven!

🛒 Ingredient List

Now, here’s the fun part—gathering everything you need. I promise this list looks longer than it actually is! Most of these are pantry staples you probably already have.

Let’s talk about those ingredients. Using double cream instead of single cream is a game-changer—it gives you that luxurious, velvety texture without splitting. If you can’t find double cream, full-fat crème fraîche or even full-fat coconut milk (for a dairy-free version) works well too.

The smoked paprika might seem optional, but trust me on this one—it adds a subtle smokiness that takes the chicken to the next level. Regular paprika works if that’s what you have, but the smoked variety really makes a difference.

When it comes to mushrooms, chestnut mushrooms have a deeper flavour, but regular white button mushrooms are absolutely fine. The key is to slice them evenly so they cook at the same rate.

Ready to get cooking? Let’s move on to the method!

👨‍🍳 Step-by-Step Instructions with Pro Tips

How do I actually make this recipe?

Here’s your foolproof guide to creating magic in your kitchen. Follow these steps, and you’ll have a dish that’ll make you proud.

1. Prep Your Ingredients First
Before you start cooking, measure everything out. This “mise en place” technique keeps you organised and prevents frantic searching mid-recipe. Pro Tip: Use room temperature eggs and butter for baking—they incorporate much better than cold ones straight from the fridge.

2. Combine Your Dry Ingredients
Whisk together your flour, baking powder, and salt in a medium bowl. Chef’s Note: Sifting isn’t just for show—it aerates the flour and prevents lumps in your final bake. Trust me on this one.

3. Cream Butter and Sugar
Beat softened butter and caster sugar together until light and fluffy. This should take 3-4 minutes with an electric mixer. Pro Tip: Don’t rush this step! Proper creaming creates tiny air pockets that help your cake rise beautifully.

4. Add Eggs One at a Time
Crack in your eggs, adding them individually and beating well after each addition. Chef’s Note: If the mixture looks curdled, don’t panic—just add a tablespoon of your measured flour to bring it back together.

5. Alternate Wet and Dry Ingredients
Now, add your dry ingredients and milk in three parts, starting and ending with the flour mixture. Pro Tip: Mix just until combined—overworking the batter develops gluten and makes your bake tough rather than tender.

6. Bake to Perfection
Pour your batter into a prepared tin and bake in a preheated oven. Chef’s Note: Ovens vary, so check for doneness 5 minutes before the recipe suggests. Your cake is ready when a skewer inserted in the centre comes out clean.

7. Cool Properly
Let your bake cool in the tin for 10 minutes before turning it out onto a wire rack. Pro Tip: This resting time allows the structure to set—rushing this step can cause your beautiful creation to break apart.

8. Serve and Enjoy
Once completely cool, slice and serve. Chef’s Note: For an extra-special touch, warm slices slightly before serving. It’s a game-changer that brings out all the lovely flavours.

Each step builds on the last, creating that perfect texture and flavour you’re after. Take your time, follow these tips, and you’ll create something truly special.

🔀 Recipe Variations & Serving Suggestions

Now, here’s the fun part—making this dish your own! Trust me, a few simple tweaks can transform it completely.

What creative twists can I try?
For a Mediterranean vibe, stir in some sun-dried tomatoes and black olives. Want a spicy kick? Add a pinch of red pepper flakes or chopped fresh chillies. If you’re craving something creamy, fold through a dollop of crème fraîche or Greek yoghurt at the end.

How should I serve this?
This dish is super versatile. Serve it over creamy polenta or fluffy couscous for a comforting meal. For something lighter, pair it with a crisp green salad dressed with lemon vinaigrette. Don’t forget to garnish with fresh herbs—parsley, coriander, or basil all work beautifully.

What about leftovers?
Store any extras in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over medium heat, adding a splash of water if it looks dry. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.

These simple adjustments let you create different meals from one basic recipe. Have fun experimenting!

🔍 Why This Recipe Works

You might wonder what makes this chicken pasanda so special. Well, it’s all about the clever techniques we use.

First, marinating the chicken in yoghurt is a game-changer. The natural acids gently break down the proteins, making the meat incredibly tender. While that’s working its magic, we toast the whole spices to release their essential oils – this “blooming” step creates a deeper, more complex flavour base.

The slow simmering is key too. It allows all those beautiful flavours to meld together perfectly. The cream and ground almonds don’t just add richness – they create that signature velvety texture that coats every piece of chicken.

Trust me on this one: each step builds on the last. From the initial marination to the final simmer, every technique has a purpose. That’s why you’ll end up with restaurant-quality chicken pasanda right in your own kitchen.

❓ Frequently Asked Questions (FAQ)

Can I prepare this dish in advance?

Absolutely! Many recipes actually taste better the next day. The flavours have more time to mingle and develop. Just store it in an airtight container in the fridge. When you’re ready to serve, a quick reheat is all it needs.

What about freezing for later?

Freezing is a total game-changer for meal planning. Most dishes freeze beautifully for up to three months. My top tip? Portion it out before freezing. That way, you can defrost just what you need for a speedy weeknight dinner.

What if I don’t have buttermilk?

No worries—this is a common swap. For every cup of buttermilk, mix one tablespoon of lemon juice or white vinegar with regular milk. Let it sit for five minutes until it thickens slightly. It works like a charm!

Why did my sauce separate?

A broken sauce happens when the fat and liquid separate. Usually, it’s because the heat was too high. The fix is simple: take it off the heat and whisk in a splash of cold cream or a spoonful of the sauce’s base liquid. Whisk vigorously until it comes back together. Trust me, it’s a kitchen rescue trick everyone should know.

🎯 Conclusion

This chicken pasanda recipe is a total game-changer for weeknight dinners. What makes it special? The creamy cashew sauce comes together in one pan, and you can prep the marinade ahead of time. It’s restaurant-quality without the fuss or fancy ingredients.

Trust me—once you taste that rich, velvety sauce with tender chicken, you’ll understand why this dish takes curry night to the next level. It’s become our family’s favourite comfort food.

I hope you love this recipe as much as we do!

If you make this recipe, I’d love to hear from you! Leave a star rating and comment below. Tag me on Instagram @dinnermadeeasy4you so I can see your creation. For more easy dinners, check out this Chicken Parmesan recipe.

For more easy dinners, check out the following recipes. Happy cooking!

• Hairy Biker’s Leek And Potato Soup Recipe Family Favorite
• Easy Crockpot Soup That Tastes Like a Fancy Restaurant
• French Onion Soup Recipe: Ultimate Comfort Food