Dinner

Chicken Pasanda

A mild, fragrant curry where chicken is stuffed with a nut and cream filling, simmered in a delicate saffron and yogurt sauce. Elegant and subtly spiced — a British curry house classic.

Standardhigh_proteinGluten Free
310
kcal
27g
Protein
15g
Carbs
13g
Fat
£2.55
Per Serving
⏱ Prep: 15 min 🍳 Cook: 35 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Breast 2 large breasts 660 kcal
Onions 2 medium 72 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tbsp grated 9.6 kcal
Passata 1 carton 60 kcal
Chicken Stock 150ml 22.5 kcal
Greek Yoghurt (0% fat) 4 tbsp 45.6 kcal
Cream Cheese 3 tbsp 147 kcal
Tikka Masala Paste 2.5 tbsp 115 kcal
Ground Cumin 1 tsp 11.3 kcal
Ground Turmeric 1/2 tsp 6.2 kcal
Garam Masala 1 tsp 9 kcal
Coconut Oil 1 tbsp 129.3 kcal
👨‍🍳 Method
  1. 11. Butterfly chicken breasts by cutting horizontally without cutting all the way through. Season inside with salt.
  2. 22. Mix cream cheese with ginger, garlic, tikka masala paste and a pinch of garam masala. Spread inside the butterflied breasts.
  3. 33. Heat coconut oil in a pan over medium-high. Seal the stuffed chicken 3-4 minutes each side until golden.
  4. 44. In the same pan, cook onion 10 minutes until soft and golden. Add ginger and garlic; cook 2 minutes.
  5. 55. Add tikka masala paste, ground turmeric and ground cumin; stir 1 minute. Add passata, chicken stock and yoghurt; stir until smooth.
  6. 66. Return chicken to the pan; cover and simmer 18-20 minutes until cooked through. Rest 5 minutes before slicing and serving with the sauce.

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