Pasanda curry

Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that’s packed full of flavour.

This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and simpler Indian chicken curry recipes and a real treat for all the family!

Experience the warmth of a traditional chicken Pasanda with this oven-baked version. It’s a comforting, mild curry made with yogurt, cream, ground almonds, and the finest spices. The rich, creamy sauce is incredibly moreish, and the flaked almonds add a lovely crunch. It’s mostly hands-off, so you can enjoy your time while it cooks. Ideal with rice, naans, or poppadoms.

Ever heard of lamb pasanda? Although the name sounds kind of South American, it is actually an Indian-inspired recipe. Above all, a lamb pasanda dish is very popular in North Indian, Pakistani and Hydrabadi cuisine. This

This pasanda sauce tastes just like those used in the pasanda curries at your favourite curry house. You can add the main ingredient of your choice.

This homemade Panang curry paste recipe makes the best Panang curry with fresh ingredients, so much better than anything from the grocery store.

Lamb Pasanda – a rich, creamy and delicious curry with tender chunks of lamb cooked with spices, cream and ground almonds. Make it in your slow cooker or the hob and serve with pilau rice and my two ingredient flatbreads.

This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and simpler Indian chicken curry recipes and a real treat for all the family!

Arguably the creamiest of all the curries, Pasanda is one of the most popular choices in many Indian curry houses. Rightly so, succulent chicken pieces in a mildly spiced yoghurt and cream sauce, thickened with ground almonds, are extremely decadent and satisfying to eat! We are here to show you that you can easily recreate Chicken Pasanda in the comfort of your own kitchen, and it will only take a well-stocked spice cabinet and 30 minutes of your time!

Lamb pasanda, my take on a North Indian mild curry, succulent chunks of meat cooked in a well-spiced yoghurt based sauce loaded with almonds. This curry cooks low and slow for a couple of hours which makes the lamb melt in the mouth tender and is wrapped in a thick and unctuous gravy.