Chicken Pasanday


Chicken Pasanday is a mild creamy curry originated in the royal kitchens of Mughal kings. The chicken is marinated in yogurt and freshly ground spices, and prepared with a delicious gravy. Serve for dinner along with naans or kulchas.

  • Medium
  • 3 person(s)
  • 25 Min


    • Chicken fillets2
    • Cream1 cup
    • Cumin powder1 teaspoon
    • Saltto taste
    • Cardamom pods2-3
    • Red Chili Powder1 teaspoon
    • Cloves6 - 7
    • Ginger Paste1 teaspoon
    • Garlic Paste1 teaspoon
    • Butter¼ stick
    • Oil½ cup
    • Green Chiliesfor garnish
    • Gingerfor garnish


  • Cut chicken fillets into slices, add them in a bowl and add cream.
  • In a mixing bowl, add chicken fillets pieces, cumin powder, salt, cardamom pods, red chili powder, cloves, ginger paste and garlic paste.
  • Stir well. Let it marinate for 25 to 30 minutes.
  • In a pot, heat butter and oil. Add the marinated chicken and mix well for about 5 minutes.
  • Cover with a lid, and let simmer for 8-10 minutes.
  • Garnish with coriander, green chilies, and ginger.
  • Enjoy! Please give us your feedback in the comments below.
Like this recipe?

How'd it turn out?