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Badam Pasanda Recipe

Indulge in the rich and aromatic flavors of Badam Pasanda, a luxurious Indian chicken curry. This exquisite dish features tender chicken simmered in a velvety sauce of yogurt, cream, and ground almonds, infused with warming spices. Prepare for a taste sensation that's both subtly sweet and delicately spicy – a true culinary masterpiece you'll crave again and again! Perfect for a special occasion or a cozy weeknight dinner.

Prep Time 20 mins
Cook Time 100 mins
Calories 603.2 kcal
Protein 73g
Rating 4.0 (3 Reviews)
Badam Pasanda

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Badam Pasanda

  • Lamb
  • Fresh Ginger
  • Garlic Cloves
  • Fresh Green Chilies
  • Plain Yogurt
  • 4 tablespoons butter
  • 2 medium onions, thinly sliced
  • 1 teaspoon turmeric powder
  • Ground Cumin
  • Ground Coriander
  • Ground Nutmeg
  • 1-2 teaspoons chili powder (adjust to taste)
  • 1 cup water
  • 1 teaspoon salt
  • Single Cream
  • 1/2 cup blanched, ground almonds
  • 1 teaspoon garam masala
  • paprika (for garnish)

How to Make Badam Pasanda

  1. Cut 1.5 lbs boneless, skinless chicken breasts into thin strips, about 1 1/2 inches long.
  2. In a blender, combine 1 inch ginger, 4 cloves garlic, 2-3 green chilies (adjust to your spice preference), and 1 cup plain yogurt until completely smooth.
  3. Heat 4 tablespoons butter in a large pan or pot over medium heat. Add 2 medium onions, thinly sliced, and sauté until golden brown, about 8-10 minutes.
  4. Add 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon nutmeg powder, and 1-2 teaspoons chili powder (adjust to taste). Reduce heat to low and sauté for 2 minutes, stirring constantly.
  5. Add the chicken strips to the pan and cook until lightly browned, about 3 minutes.
  6. Slowly pour in the yogurt mixture, stirring continuously to prevent curdling.
  7. Cook for 5 minutes. When fat begins to separate from the sauce, add 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the chicken is tender.
  8. Stir in 1/2 cup heavy cream, 1/2 cup blanched, ground almonds, and 1 teaspoon salt. Cook for another 4 minutes. Stir in 1 teaspoon garam masala.
  9. Garnish with a sprinkle of paprika before serving. Serve hot with naan or basmati rice.

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

24g

Fat

105g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Curries Time To Make Course Main Ingredient Cuisine Preparation Main Dish Lamb Sheep Asian Indian Pakistani Meat 4 Hours Or Less