Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: 976bar on April 02, 2012, 06:11 PM
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I asked a client of mine what her favourite Indian dish was and she came back with, "Chicken Pasanda" I thought... "Oh fcuk". I haven't done much in the way of a pasanda before, so set myself to task...
I've not really eaten much in the way of pasanda before either, so have put this recipe together. My kids tasted it tonight and loved it, I've yet to give it to my client tomorrow for her to try..... :-\
Ingredients
Marinade
100ml of Greek yogurt
2 tsp spice mix
1 small onion, peeled and blended into a paste
1 tsp garlic puree
1 tsp ginger puree
1 tbsp oil
3 tbsp water
2 Chicken breasts cut into large cubes
Method
Combine all ingredients and mix well, then add the Chicken. I put all this into a freezer bag, mix well together, seal the bag and pop in the fridge for 2 days.
Main Recipe
1 tbsp butter or ghee
3 tbsp oil
Whole Spices
2 green cardamom pods cracked
4 cloves
1 x 2 inch piece of cassia bark
Mixed Spices
1 tsp spice mix
1 tsp curry powder
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976 I've never quite worked out (in BIR terms) what the difference between a Korma and a Pasanda, but regardless of that your curry look delicious. I hope your client enjoys!!
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Hi Stephen,
Probably about 2 pound 50 pence in a BIR. As the korma normally sits on its own on a menu and the Pasanda sits in the "House or Chef's Speicals" section!! ;D ;D
All in all, the only difference between them both I think is that the pasanda is a more rich sauce containing almonds and sultanas whereas the korma is just a plainish sauce.
However, I have known some people report korma's to include nuts and sultanas or raisins too.... Another regional variance I guess, but thanks for your message :)
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Just emerged from the e-book for a min only to see this professional BIR looking grub staring me in the face. Trully a chef's special 976. Hope the client appreciates it ;)
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Just emerged from the e-book for a min only to see this professional BIR looking grub staring me in the face. Trully a chef's special 976. Hope the client appreciates it ;)
Thanks CH, I hope she does too :)
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Hi 976bar just a couple questions if i may, what spice mixes are you using and what base gravy and also is it essential to marinade the chicken for 2 days or could overnight be ok.
Thanks.
Dish looks wonderful by the way.
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must say that looks fantastic
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Hi 976bar just a couple questions if i may, what spice mixes are you using and what base gravy and also is it essential to marinade the chicken for 2 days or could overnight be ok.
Thanks.
Dish looks wonderful by the way.
Hi UF,
I've never made this dish before, so it was a first for me. I would imagine that overnight would be fine. It's just that I always marinate my Chicken Tikka for between 2-3 days, so did the same for this. On this occaision I used Abduls 8 spice mix as I wanted the colour to come out in the dish from the tandoori masala. (I could have used paprika for the colour, but just thought I would guve that particular spice mix a try). I also used Taz's base :)
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must say that looks fantastic
Thank you MT :)
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Thanks 976bar.
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Did she like it ;)
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976 I've never quite worked out (in BIR terms) what the difference between a Korma and a Pasanda, but regardless of that your curry look delicious. I hope your client enjoys!!
Hi Stephen,
She e-mailed me back after a long wait and I was getting real nervous lol, "The curry was amazing - Thank you so much :)"
Big sigh of relief!! :)
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976bar,
your recipe's never disappoint.
i must admit my BIR views have changed since joining CR0. madras and derivatives being my only starting interest. i now know how good these "specials" can be.
pasanda is something i've overlooked. many thanks for the heads up.
going to wright out a recipe sticky for when i next have base. well pleased recipe is BIR format (just realised "almost").
best wishes,
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I'll have a try of this soon. Pasanda's always been one of my favourites, and any one that says it tastes like a Korma has obviously never had a good one.
Normally, when I come back to the U.K the first thing on the menu is curry (or fish and chips!) so it's a family affair and we all like to pick n' mix. We'll order 6 or 7 seven curries, some for the kids, some for the chilli lovers. Pasanda and jalfrezi are the dishes that we always order. I have to confess I've never seen a sultana in a Pasanda, having said that I usually use the same BIRs, so no real surprise.
Cheers for a good looking recipe.
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I'll have a try of this soon. Pasanda's always been one of my favourites, and any one that says it tastes like a Korma has obviously never had a good one.
Normally, when I come back to the U.K the first thing on the menu is curry (or fish and chips!) so it's a family affair and we all like to pick n' mix. We'll order 6 or 7 seven curries, some for the kids, some for the chilli lovers. Pasanda and jalfrezi are the dishes that we always order. I have to confess I've never seen a sultana in a Pasanda, having said that I usually use the same BIRs, so no real surprise.
Cheers for a good looking recipe.
Hi Fried,
Funnily enough I've never seen a Pasanda without sultana's and to be honest the only Pasanda I have ever tried from a BIR was a lamb Pasanda way back in the 80's which I loved, but have never cooked one before.
So when my client asked for a Chicken Pasanda, I did get a little nervous, but once my kids gave it the thumbs up and they are fussy little Fukkres, I decided to let her try it :)
I like you, love the idea of a Thali style, which is a lot of different dishes for everyone to try :) A little like a Greek Meza.. :)
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976bar,
your recipe's never disappoint.
i must admit my BIR views have changed since joining CR0. madras and derivatives being my only starting interest. i now know how good these "specials" can be.
pasanda is something i've overlooked. many thanks for the heads up.
going to wright out a recipe sticky for when i next have base. well pleased recipe is BIR format (just realised "almost").
best wishes,
Many thanks Jerry, I hope you enjoy :)
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I should mention that I've never had a Chicken Pasanda either, we always have it as Lamb too. I might have a go at this on Monday instead of the planned Madras.
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Hi 976
Not Knocking your attempt, and it is a good looking homemade curry that your kids like.
But a BIR Pasanda isn't a Korma or based on a Korma, where ever you may order it.
Almond,Yogurt, Cream, Poppy Seeds, Butter Ghee are the key ingredients, providing
a very mild and savoury sauce, ideally suited with Lamb.
No Sugar, No Coconut, No Tandoori Masala
My Restaurant Pasanda recipe here:-
http://www.curry-recipes.co.uk/curry/index.php?topic=6024.msg59918#msg59918 (http://www.curry-recipes.co.uk/curry/index.php?topic=6024.msg59918#msg59918)
I also find Abdul's 8 spice a bit conflicting and too much for some BIR recipes.
Anyway good post and photo
cheers Chewy
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chewy this is a helpful post because as you may have noticed earlier on in the thread I said that I wasn't sure of the difference. I mean I know what a proper (i.e. non BIR) Pasanda is like but I displayed some confusion between that and a Korma in BIR terms. The reason for that is precisely because at a lot of restaurants here a Pasanda is basically served as a pimped up Korma. Your post has helped be to highlight the differences and I may even try and do a Taz Pasanda for myself and for the forum!
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Hi SL,
I have also always been unsure about the differences between a BIR Korma and a BIR Passanda.
However, I agree with your assessment. A Passanda, it seems to me, is simply a "pimped up" Korma.
Having eaten both (generally chicken), in copious quantities, I would say they are VERY similar.
To my mind:
- both are sweet, creamy (and coconutty?)
- neither seem to contain yogurt that I am familar with (at least in significant quantities, compared to other ingredients)
- neither have ever had poppy seeds in them (at least, to my recollection; I have never seen them)
- neither have tandoori masala in them (definite)
- a Passanda (or "Passandra") is also generally more "almondy"than a Korma (my perception only)
- Passandas, that I have had, have also had things like egg in (or, particularly, on them)
I doubt this will help but will simply obfuscate! ;)
Of course, I could be completely wrong! ::)
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Hi 976
Not Knocking your attempt, and it is a good looking homemade curry that your kids like.
But a BIR Pasanda isn't a Korma or based on a Korma, where ever you may order it.
Almond,Yogurt, Cream, Poppy Seeds, Butter Ghee are the key ingredients, providing
a very mild and savoury sauce, ideally suited with Lamb.
No Sugar, No Coconut, No Tandoori Masala
My Restaurant Pasanda recipe here:-
http://www.curry-recipes.co.uk/curry/index.php?topic=6024.msg59918#msg59918 (http://www.curry-recipes.co.uk/curry/index.php?topic=6024.msg59918#msg59918)
I also find Abdul's 8 spice a bit conflicting and too much for some BIR recipes.
Anyway good post and photo
cheers Chewy
Hi Chewy,
Many thanks for the input I really appreciate it. I've only ever had Lamb Pasanda before and that was a long time ago, so when a client of mine asked me to provide a Chicken Pasanda, I must admit I was a little stumped and after a little research I went with what I made and to be honest I didn't know from memory if was correct or not albeit everyone liked it.
Many thanks for providing your Pasanda recipe which I will take a look at :)
Cheers Bob
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all interesting stuff and very much appreciate the additional discussion.
after making my previous post and in writing the recipe out i realised it's not quite BIR in method and for me i would need to adjust without loosing the recipe intent.
for Divine guidance as per norm i reached for KD1 and pg 66 is lamb pasanda. no chicken version only for korma.
the overriding attraction for me is the cashew nut which i've never tried in curry.
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Again the missus went a bit mad with the almond flakes.
(http://i1050.photobucket.com/albums/s404/fried71/new.jpg)
Lovely taste although I didn't add any sultanas.
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Almond heaven!! :)
Glad you enjoyed this one too...
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I may be too late with my post but i have only just joined and came accross this conversation in my search for a pasanda recipies.
So just to add - I had pasanda in India - with paneer - and it was nothing like a korma. Yes it was very mild and creamy but not sweet. It was also rather red in colour (not tikka red, just natural tomatoe like red).
And it was delicious! Hence I am still on a quest to find my perfect pasanda recipe which resembles the one I had in India - but no luck yet.