Chicken Korma is a yummy Mughlai style chicken curry with in a cream or nut based based gravy.
This is a Guest Post for my friend Abbe from Abbe’s Cooking Antics.I met this awesome blogger through Tastespotting. For those of you who don’t know about Abbe I would say please visit her space but not when u are hungry cause she has some of the best food I have seen in blogosphere.U know not itty bitty ones but real hardy meal the kind that fills your heart. …Easy weeknight dinners are always featured there one pots,casseroles,soups u name it.They look so delectable and sumptuous that the foodie in me simply grumbles for not getting to try it.
I wanted to cook something for Abbe which she could easily try at home that did not have too many steps and ingredients. PLEASE CLICK HERE TO READ MORE ..
Ginger garlic paste – 1 tsp
Serving suggestion – Goes well with plain cooked Basmathi rice, chapattis or any flat bread u like.Serve a raita / Salad along with it.
If you are using a regular pot for cooking then cook on a low flame until the chicken is cooked well and the gravy has reduced enough.
Dry roasting of masala is done to warm up all the aromas in the spices.Do not add any oil to do this
Hope to heaar from u.