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Chicken Pasanda

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“Cooking light recipe - Yogurt combines with cashew cream to replace heavy cream in this fragrant and traditional Pakistani dish. The spicy chicken is accompanied by refreshing pineapple and the mellow cashew-yogurt sauce. Use the pita wedges to scoop up the remaining sauce.”

Ingredients Nutrition


  1. Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
  2. Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
  3. Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
  4. Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
  5. Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
  6. Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.

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