But this version of the Just like the famous chicken korma, pasanda sauce originated in the Mughal empire. Stir in onion, and cook until soft, about 3 to 5 minutes. This was originally made with lamb or mutton steaks which were cut into strips and flattened, marinated, then fried in a dish with various spices. A rich creamy dish cooked in a spiced yoghurt that's flavoured with toasted almonds to give a gorgeously thick delicious sauce. Pasanda, also spelt passanda is a mild dish, very similar to Korma cooked with fresh slices of meat. Gorgeous leftover chicken with pasanda sauce. This one is made without the use of base gravy. About the Chicken Pasanda Sauce. Mix in garlic/ginger paste, and season … Also just like a korma, pasanda tends … (Visited 64 times, 1 visits today) Cook the bay leaves in hot oil for 30 seconds. Heat oil in wok over medium heat. https://www.archanaskitchen.com/pakistani-style-chicken-pasanda-recipe