An attempt to emulate the Chicken Pasanda from Sarada in Tolworth Broadway in Surrey circa. 1985

Heat 3 tbsp of oil

Add 1 tsp ginger/garlic paste

Then 2 tbsp of tomato paste. This is 1 tbsp tom puree mixed with 1 tbsp of water

Follow with 1 tbsp of mix powder of your choice, 1 tsp of chilli powder

Add a little base gravy to loosen the mix

2 tbsp of red wine, Rioja works well but whatever you have

Pre cooked chicken now goes in, I used 5 pieces

Now add 2 tbsp of ground almonds

Add more base gravy according to how much sauce you want

2 tbsp of cream, half a tsp of salt & 1 tbsp of sugar

Reduce the heat & simmer to the consistency you like.

Sarada used to serve it with potato chips , really.

The pullao rice had a tbsp of rose water added to it & it made a lovely improvement. Thanks CA & Aussie Mick.

Looking good there Pauly    How close does it come to what you're trying to create from all those years ago?

What are the dark flecks in your sauce?. Normally expect that to be methi or whole cumin etc but no mention of either in your recipe. Love the look of it though. Not a Passanda lover but this appears to have a good hit of chilli just to lift it.

My apologies RubyDoo, they are methi leaves, 1 tsp to be exact.

I made it for my wife last night, it was our 28th wedding anniversary & I had drunk a little wine.

She loved the Pasanda. I might be inclined to add a bit more wine personally but it was very tasty.

I used CBM's base gravy , minus the white cabbage.

Curryhell, it's very difficult to say without the two dishes side by side , but I would say pretty close & definitely a lovely curry.