Chicken Korma with Kulcha By Pallavi Nigam Sahay

Chicken Korma with Kulcha

Chicken Korma is a traditional Indian dish which is rich and creamy. Chef Pallavi Nigam Sahay’s chicken korma is slowly cooked and has a fantastic white gravy made of almond coconut paste and yoghurt and is served with hot and crispy kulcha. The combination of aromatic chicken and kulcha is supremely delicious.
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Serves

1-2

Cooking Time

40-45 Min

Meal Type

curry

Preparation Time

10-15 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 3-4 tbsp clarified butter
  • 1 cinnamon stick
  • 2 bay leaves
  • 1-2 black cardamon
  • 2 tsp ginger, garlic & chilli paste
  • 1 bowl grated onion
  • 1/2 tsp red chilli powder
  • 1-2 tsp coriander powder
  • 500 gm chicken
  • 2 tbsp almond & coconut paste
  • 1 cup hung curd
  • water & salt
  • For Kulcha
  • 500 gm maida
  • 7 gm yeast
  • 600 ml lukewarm water
  • salt as per taste
  • 2 tbsp sugar
  • baking powder
  • clarified butter

PREPARATION

  1. 1

    In a heated pan, add clarified butter, cinnamon stick, bay leaves, black cardamom, small cardamom, ginger garlic & chilli paste and saute.
  2. 2

    Add grated onion, salt as per taste and mix it.
  3. 3

    Add red chilli powder, coriander powder and mix it.
  4. 4

    Add chicken and cook it until it turns golden brown.
  5. 5

    Add almond and coconut paste, hung curd, water and cook it again for 30 minutes.
  6. 6

    In a bowl, add maida, activated yeast, salt, sugar, baking powder and prepare a soft dough.
  7. 7

    Cut the dough into small balls and roll it out by adding coriander and mint leaves.
  8. 8

    Cook the kulcha on the pan by using clarified butter.
  9. 9

    Serve the chicken korma hot with kulcha.
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