Topic: Chicken Pasanda Nawabi

[coffeetime]

Chicken (can also be Lamb) Pasanda Nawabi, is a very mild dish with lots of nuts.  Not hot at all, but one of my all time favorite comfort eats and something that's a safe meal to make for those who are new to spicy food (even though it's not really spicy).

Anyone got a recipe for this?  It's rare to find it in BIR's, has a very almond-ish flavour to it, yellow in colour (could be food colouring), has lots of sauce (like a chicken tika masala)...

Any help would be great, would love to cook this at home.

[Stephen Lindsay]

coffeetime

If I was doing a Pasanda I would start with a Korma and add a few bits and bobs such as cashew nuts. I think you might be right about the food colouring.

Hope this helps.

[coffeetime]

coffeetime

If I was doing a Pasanda I would start with a Korma and add a few bits and bobs such as cashew nuts. I think you might be right about the food colouring.

Hope this helps.

I think that's a damn fine idea - it's similar in texture, just 'nuttier'.

Unfortunately I'm hopeless at figuring out what ingredients are used in what I'm eating in order to recreate it at home...I just wolf my food down knowing that some kind of witchcraft happened behind those kitchen doors in order to make that yumminess that's now sat in my belly  ;D

Any idea what bits and bobs i should add?

Thanks!

[chewytikka]

coffeetime

If I was doing a Pasanda I would start with a Korma and add a few bits and bobs such as cashew nuts. I think you might be right about the food colouring.

Hope this helps.

I think that's a damn fine idea - it's similar in texture, just 'nuttier'.

Unfortunately I'm hopeless at figuring out what ingredients are used in what I'm eating in order to recreate it at home...I just wolf my food down knowing that some kind of witchcraft happened behind those kitchen doors in order to make that yumminess that's now sat in my belly  ;D

Any idea what bits and bobs i should add?

Thanks!

Hi Coffeetime
Welcome to the forum

Nawabi has 2 tbs of mango pulp added.

My Old School Lamb Pasanda

Ingredients:-
2 tbsp of Butter Ghee
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus) soaked in milk for 30mins
6 tbsps fresh single cream
4 tbsps plain yoghurt
Portion of heated curry base sauce

Method:-
Heat Butter Ghee (medium heat)
Quickly add:-
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt

Stir/mix well then add:-
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
A ladle of warm curry base sauce

Stir/mix well then add:-
precooked Lamb

Stir/mix well then add:-
6 tbsps fresh single cream
4 tbsps plain yoghurt

Stir/mix well then add:-
Portion of warm curry base sauce.

Cook on medium/high heat until the Lamb is heated
through and the sauce thickens (5-6 minutes - ish)

Garnish Pasanda with a few flaked Almonds, Cashew nuts, Golden Raisins.

cheers Chewy

[coffeetime]

coffeetime

If I was doing a Pasanda I would start with a Korma and add a few bits and bobs such as cashew nuts. I think you might be right about the food colouring.

Hope this helps.

I think that's a damn fine idea - it's similar in texture, just 'nuttier'.

Unfortunately I'm hopeless at figuring out what ingredients are used in what I'm eating in order to recreate it at home...I just wolf my food down knowing that some kind of witchcraft happened behind those kitchen doors in order to make that yumminess that's now sat in my belly  ;D

Any idea what bits and bobs i should add?

Thanks!

Hi Coffeetime
Welcome to the forum

Nawabi has 2 tbs of mango pulp added.

My Old School Lamb Pasanda

Ingredients:-
2 tbsp of Butter Ghee
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus) soaked in milk for 30mins
6 tbsps fresh single cream
4 tbsps plain yoghurt
Portion of heated curry base sauce

Method:-
Heat Butter Ghee (medium heat)
Quickly add:-
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt

Stir/mix well then add:-
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
A ladle of warm curry base sauce

Stir/mix well then add:-
precooked Lamb

Stir/mix well then add:-
6 tbsps fresh single cream
4 tbsps plain yoghurt

Stir/mix well then add:-
Portion of warm curry base sauce.

Cook on medium/high heat until the Lamb is heated
through and the sauce thickens (5-6 minutes - ish)

Garnish Pasanda with a few flaked Almonds, Cashew nuts, Golden Raisins.

cheers Chewy

WOW! That's a reply better than I ever hoped for.

And just to ask, is that a BIR style recipe? 
Also, G&G paste = Ginger and Garlic?  (I'm picking up the shorthand but still a newbie so want to double check).
Finally, I just add 2 tbs of mango pulp and your pasanda recipe becomes pasanda nawabi? When should I add it?

Thank you...sincerely!

[PaulP]

I think for a pasanda you would need white poppy seeds or the sauce might take on a funny colour. I've only got the black ones.

I haven't had a pasanda for years, thanks Chewy!

Paul

[Stephen Lindsay]

coffeetime

Chewy's recipe looks fantastic - I'd go with that for sure!

[chewytikka]

WOW! That's a reply better than I ever hoped for.

And just to ask, is that a BIR style recipe? 
Also, G&G paste = Ginger and Garlic?  (I'm picking up the shorthand but still a newbie so want to double check).
Finally, I just add 2 tbs of mango pulp and your pasanda recipe becomes pasanda nawabi? When should I add it?

Thank you...sincerely!

Yes, BIR Restaurant Recipe
Ginger and Garlic paste 50/50 oil, water, salt.
Yes Paul, White Poppy Seeds, BIR kitchens call it Khus Khus.

Make sure you heat the Cream/Yogurt through properly, before you add the
curry base or the yogurt will split, then add the Kesar Mango Pulp and stir through.

Maybe a bit complicated if your just starting out, but you might try just making it as a sauce
a few times, which is what I used to do when cooking a new recipe.

Hope this helps, cheers Chewy

[curryhell]

Any chance of a Chicken Pasanda Nawabi phall stength?  ;D.  Guess not And a very warm welcome to the forum

[George]

WOW! That's a reply better than I ever hoped for.

I agree. I was hoping someone would have a decent looking recipe for passanda and it looks like CT has come up with the goods once again. In the 1980s whenever I had lamb passanda it tasted a fair bit more sophisticated than the average korma but, these days, it seems like there's hardly any difference, and I've gone off both. Many of the BIR menus used to mention red wine in the context of passanda. Would that have been used as a possible marinade for the lamb, or a drop of red wine in the sauce, or both?