Chicken Pasanda Recipe

Chicken Pasanda Recipe is a Mughlai style dish where chicken marinated in curd and freshly ground spices and dunked in an onion-tomato gravy. Serve it at your dinner parties along with naans or kulchas.

Archana's Kitchen
Chicken Pasanda Recipe
6628 ratings.

Chicken Pasanda Recipe was a favorite dish in the courts of the Mughal emperors . It was popular meat dish among the courtyards, thus the name “Pasanda” which is translated from “Pasande” meaning favorite.

Typically they use the prime cuts of the meat to make this this. The dish consists of freshly ground whole spice powder with which the chicken is marinated.  The gravy has onions that are well caramelized and also cooked along with mushy tomatoes. The marinated chicken is then cooked along with the sautéed mixture and finally cooked along with yogurt.

Serve the Chicken Pasanda Recipe along with Whole Wheat Palak Naan Recipe and Burani Raita for a weeknight dinner. 

If you are looking for more Indian Chicken Recipes here are some : 

  1. Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe
  2. Chettinad Pepper Chicken Dry Recipe
  3. Creamy Butter Chicken Recipe

Cuisine: Mughlai
Course: Lunch
Diet: Non Vegeterian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

45 M

Total in

55 M


4 Servings


    For the spice mix
  • 1 teaspoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Whole Black Peppercorns
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 2 Dry Red Chillies
  • 1 Bay leaf (tej patta)
  • For the marinade
  • 500 grams Chicken breasts
  • 1/2 cup Curd (Dahi / Yogurt)
  • 4 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped
  • For the gravy
  • 2 teaspoons Oil
  • 2 Onions , sliced
  • 2 Tomatoes , chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt , as per taste

How to make Chicken Pasanda Recipe

  1. To begin making the Chicken Pasanda Recipe, thoroughly wash and clean the chicken pieces.

For the spice mix
  1. Heat a skillet on low flame and add all the whole spices - Cumin seeds, Black Pepper, Cinnamon Stick, Cloves, Cardamom pods, Bay leaves and Dry red chillies and roast them for few minutes until the spices are well roasted and aroma begins to rise. 

  2. Turn off the flame and allow it to cool. Transfer the spices into a  mixer-grinder and grind it into a powder.

To marinate the chicken
  1. In a large bowl, add curd, freshly ground spice mix, finely chopped ginger and garlic. Add the chicken breasts into the mixture, coat the masala onto all the pieces of the chicken and let it marinate for half an hour.

  2. Heat a heavy bottom pan on medium flame and add oil. Once the oil is hot, add onions and fry till they turn golden brown. this will take about 4-6 minutes.

  3. Now add in the tomatoes, sprinkle salt and turmeric powder and give it a good toss.

  4. Cover and cook until the tomatoes turn mushy. Add the marinated chicken pieces and stir all the ingredients well.

  5. Adjust salt according to your taste, cover the pan with a lid and cook for another 10 minutes.

  6. Serve the Chicken Pasanda Recipe along with Whole Wheat Palak Naan Recipe and Burani Raita for a weeknight dinner.