Almond Chicken Escalopes

Name: Almond Chicken Escalopes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: Al handful of flaked/sliced almond, to garnish; Al handful of flaked/sliced almond, to garnish; Salt, to taste; 200 ml/7fl oz/¾ cup warm water; 150 g/5½oz/½ cup plain yogurt; 1 tbsp coriander seeds, coarsely ground; 1 tsp ground black pepper; ½ tsp Kashmiri red chilli powder (optional); 1 heaped tbsp desiccated/dried shredded coconut; 1 tbsp chana daal; 1 tbsp poppy seeds; 1 heaped tbsp desiccated/dried shredded coconut; ½ tsp garam masala, to garnish; 10 blanched whole almonds; 1 tsp cumin seeds; 1 brown cardamom pod; 4 green cardamom pods, or ½ tsp ground cardamom; 4 green cardamom pods, or ½ tsp ground cardamom; 1 tsp butter; 3 tbsp neutral oil; 600 g/1 lb 5 oz skinless chicken breasts, sliced into escalopes; ½ tsp ground turmeric; 1 tbsp ginger and garlic paste; 1 tbsp ginger and garlic paste; 2 white onions, sliced; 1 mace blade; 2 bay leaves; 2.5 cm/1 in cinnamon stick; 2 cloves

Badami Pasanda

Preparation info

Serves:
4–5

Difficulty
Easy
Ready in
1 hr

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

This dish is my answer to those who crave the rich Mughlai korma but want something milder and with coconut. So, what is Badami Pasanda and why is it different from korma, another Mughlai superstar known for its luxurious, nut-based gravy? While both dishes have their roots embedded in the culinary traditions of the Mughal Empire of 16th century India, badami pasanda is distinctly different in taste, colour and texture. Badami means “almonds” and pasanda means “escalopes”. It’s a milder cur

Ingredients

Asia
India
Main course
Gluten-free

Almond Chicken Escalopes

Badami Pasanda

Ingredients

Method

Photos