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British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: jalfreziT on November 17, 2013, 03:32 PM

Title: Chicken Pasanda from base sauce?
Post by: jalfreziT on November 17, 2013, 03:32 PM

I'm looking for a Pasanda recipe for Monday evening. I?ve found a couple on the forum, but no real comments on how they turned out. Does anyone have a "tried and tested" Pasanda recipe that they could recommend? A creamy almondy portion of Pasanda to impress the wife  ;D

Title: Re: Chicken Pasanda from base sauce?
Post by: Stephen Lindsay on November 17, 2013, 06:33 PM

jT I don't have a Pasanda recipe that I've created myself, but if I was trying to replicate a BIR Pasanda, I would base it on a Korma, with maybe reducing or eliminating the coconut in the Korma and adding in some nuts, say cashew nits at the end. I don't know if that's enough to get you going or not?

Title: Re: Chicken Pasanda from base sauce?
Post by: fried on November 17, 2013, 07:02 PM

http://www.curry-recipes.co.uk/curry/index.php/topic,8175.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8175.0.html)

This one's a good one. Plenty of discussion too. CT's is good as well, although a different style.

Title: Re: Chicken Pasanda from base sauce?
Post by: jalfreziT on November 17, 2013, 07:11 PM

Thanks Fried, but I might struggle without a tardis :)

Quote from: 976bar on April 02, 2012, 06:11 PM

I put all this into a freezer bag, mix well together, seal the bag and pop in the fridge for 2 days.

 

Thanks Stephen, I'll try and tweak a Korma - good idea  :)

Good week to you all.

Title: Re: Chicken Pasanda from base sauce?
Post by: Stephen Lindsay on November 17, 2013, 08:36 PM

jT I had a look at the thread that fried mentioned. I remember the discussion on this thread where some people (like me) viewed a Pasanda as a "pimped up Korma", my quotes whilst others, e.g. CT (chewytikka) pointed to the differences.

Whatever the case I'm sure that if you start with the basics of a Korma, i.e. minimal spicing, cream, almonds etc you can add whatever you think a Pasanda should include. Locally, my favourite restaurant "Cinnamon" describes a Pasanda as, "cooked with white wine, almonds, cream and herbs". I'm not so sure about the white wine but there ya go.

Title: Re: Chicken Pasanda from base sauce?
Post by: meggeth on November 17, 2013, 08:45 PM

Cook4one has a recipe too, but not tried it.

http://www.cook4one.co.uk/indian/chickenpassanda.html (http://www.cook4one.co.uk/indian/chickenpassanda.html)

Title: Re: Chicken Pasanda from base sauce?
Post by: Stephen Lindsay on November 17, 2013, 09:29 PM

good shout meggeth, I've done a few recipes from that site and they're really good.

Title: Re: Chicken Pasanda from base sauce?
Post by: meggeth on November 17, 2013, 09:48 PM

Yep, Stephen, great site, he also has a balti passanda recipe I missed -

http://www.cook4one.co.uk/c2/sb/c46baltipassanda.html (http://www.cook4one.co.uk/c2/sb/c46baltipassanda.html)

Also love his menu/recipe page, here -

http://www.cook4one.co.uk/c2/rm.html (http://www.cook4one.co.uk/c2/rm.html)

Title: Re: Chicken Pasanda from base sauce?
Post by: chewytikka on November 17, 2013, 10:16 PM

Meanwhile in the real world :D

There is no COCONUT or SUGAR in a BIR Pasanda.
It is not sweet, but a mild savoury, creamy dish, with a slight tang, best suited to Lamb.

My Two Pence. ;D ;D
cheers Chew

Title: Re: Chicken Pasanda from base sauce?
Post by: jalfreziT on November 19, 2013, 04:09 PM

I used this one:  http://www.cook4one.co.uk/c2/sb/c46baltipassanda.html (http://www.cook4one.co.uk/c2/sb/c46baltipassanda.html)

Came out very well and nice to have something milder for a change. It tasted better than the pic  :)

(http://s13.postimg.org/7bfey4dqv/18112013398_Copy.jpg) (http://postimage.org/)
image upload (http://postimage.org/)


Thanks all for the suggestions!