Chicken Badam Pasanda

Serves 2 People

This is one of my favourite Indian dishes. It took me a long time to find a good recipe (and my Indian friend Manu wouldn’t give me the recipe). This recipe is somewhat spicier than you will usually find in a restaurant, so if you like your food mild, reduce the spices a little.

There are actually many different ways to cook a badam pasanda. You can use yoghurt, coconut milk or cream, or combinations of these ingredients. This recipe uses a mixture of yoghurt and coconut milk.

Chicken Badam Pasanda



  1. Heat the oil in a pan;
  2. When the oil is hot, add the garam masala (and the cardamom pods, if you decide to add them), fry and stir for about a minute;
  3. Add the meat and fry for about 4 minutes (8 minutes if you are using lamb), stirring often;
  4. Add the salt, the sambal and the garlic-ginger paste, and stir in;
  5. Add the diced red onions, and stir in;
  6. Add the turmeric and coriander powder;
  7. Reduce the heat to a high-simmer and cover, cooking for 5 minutes (8 minutes if you are using lamb), stirring often;
  8. Add the yoghurt and the flaked almonds, and stir in;
  9. Simmer for about 5 minutes (for lamb, 10 minutes), stirring often;
  10. Add the fresh coriander, ground almonds and coconut milk;
  11. Cover and simmer for about 5 minutes (if using lamb, check that the meat is tender, and cook until it is), stirring often – the curry will thicken as it cooks;
  12. If the sauce is too dry, add more yoghurt and/or coconut milk; if it is too runny, add more ground almonds (in which case you will need to cook for another 5 minutes, stirring often, for it to thicken);
  13. Optionally, garnish with a few more flaked almonds and coconut flakes;
  14. Serve with rice or Indian bread (naan or chapatis - this dish is ideal for eating with bread).