Chicken Korma

Chicken Korma with Paratha
Yields: 3 Servings Difficulty: Medium

When I first started cooking, Butter chicken was my go-to Indian curry to have with naan or paratha or any Indian roti. Because that was the only Indian curry I knew to make. I wanted to learn some new dishes and I tried so many over time. Some recipes turned out really good and some recipes were not. This Chicken Korma recipe is definitely a keeper because one, it’s sooo delicious and two, I always have these ingredients in my pantry. The initial Chicken Korma recipe is from a youtube channel called “food passion with Kulsum” and this is my version of that recipe.

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Ingredients

0/19 Ingredients
Adjust Servings
  • Whole Spices
  • Ground Spices

Instructions

0/6 Instructions
  • Heat oil in a pan. Add onion and fry until they are golden brown. Take the onions out and put on a tissue paper to dry out excess oil.
  • Turn the heat to low. Add all the whole spices, ginger-garlic paste, and tomato. Fry until they are mushy.
  • Add all the ground spices, salt, and sugar. stir and add chicken pieces and mix together. Cover and let it cook
  • Meanwhile make a puree with yogurt, fried onions, and soaked cashews.
  • Add the puree to the chicken and mix everything together. Cover and cook for few mins.
  • Add milk, stir, cover, and cook for about 10mins more mins or until oil appears on the top. If you like more gravy add a bit more milk

Notes

You can find the korma recipe by "Food passion with Kulsum" here

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