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Chicken korma Recipe ( Murghi Ka Qorma )

Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos

Chicken Korma is a gravy dish typically made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy, quick, and a no-fuss recipe- one of the most popular Pakistani chicken korma dishes to create a mouthwatering dish. You can serve it with boiled/brown rice, naan, and roti.

This Pakistani chicken korma recipe does not call for many ingredients. You need just common ingredients, and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored white basmati rice, along with raita and salad. I love to have this also with sheermal and tandoori naan.

So let's begin

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Wash the chicken pieces under running water.

Cut the thin onion slices.

Make almond paste

Place a wok on the stove, add enough oil, then heat it. Now add onion slices into the hot oil. Fry on high heat until it turns translucent.

Constantly keep stirring; otherwise, the onion slices may burn dark. Now reduce the heat to low-medium, then keep stirring over medium heat until you get a nice golden brown color.

Now fry the onion, transfer it to the plate, and spread it; set aside.

Add ghee/desi ghee to the pot/pan; heat, then put green cardamom and crackle for a second. Right after, add ginger-garlic paste to the oil. Sauté it for a minute or until the aroma arises. Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until they change color; add spices along with a little warm water.

Stir to mix well until the oil separates from the chicken.

Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well.

Cover with the lid for 10 minutes or until the meat is tender. Remove the lid and sprinkle 1/2 tsp mace and nutmeg powder, and kewra essence. Simmer it for 10 minutes.

Now turn off the flame.

Ready to serve with naan, rice,sheermal, tandoori roti

Chicken Shorba Recipe ( Chicken Gravy )

Sana Rasheed Add Comment

chicken-shorba-recipe-with-step-by-ste-photos

Chicken Shorba| Chicken Curry || How to Make Chicken Shorba with step-by-step photos

Chicken Shorba is a quite simple and delicious gravy-based chicken curry. This is prepared with onion paste along with some basic spices and yogurt. This chicken curry is one of the easiest that even a novice or a bachelor can cook with an amazing outcome. It not only tastes delicious but is also very flavourful with soft, tender, and succulent pieces of chicken.

On the other hand, I prefer to enhance the taste of curry by using desi chicken besides pure ghee; both these ingredients will bring a special taste to your curry.

I used regular banaspati ghee and boiled chicken meat. This wonderful curry goes well with kishmish pulao,bagara rice, or zeera rice.

I have shared other versions of chicken curry recipes on my blog, but this is a basic chicken curry I thought would be helpful for the newbies. I have kept the recipe very simple and haven’t used any additional ingredients like canned tomato puree, stock, or any sort of cream,

Just the blending option I kept for making thick gravy that can be cooked with simple brown onion. Skip this blending method and also check out my other versions of chicken curries, tasty chicken masala curry, and simple chicken curry. Let’s begin.

Tips:

You can make this curry with either boneless or bone-in chicken; however, using bone-in chicken yields the best results. The juices from the bones enrich the curry's flavor and also help thicken it naturally, eliminating the need for additional thickeners.

In this recipe, I didn’t use any whole spices; instead, I relied solely on garam masala powder. Garam masala is an essential spice blend in Pakistani cuisine, made by dry roasting various spices and then grinding them. For this chicken curry, it's important to use a high-quality spice powder.

I used my homemade garam masala for this recipe, but you can also opt for any good-quality store-bought garam masala that is aromatic. Alternatively, you can use curry powder instead of the spices mentioned in the ingredients list below.

This recipe is designed to be cooked over medium-low heat. Cooking on high heat will result in a poorly balanced curry that you won’t truly enjoy.

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To prepare this recipe, first rinse the chicken and set it aside.

Take all ingredients and prepare them all.

In a mixing jug, put chopped onion along with ginger-garlic and grind them together until a fine paste.e

Take yogurt, whisk it, and then combine the powdered spices.

Stir to mix well and set aside.e

Take a medium-sized pot, heat the oil, put ground onion paste, and cook it onlow too medium heat.

Once the water has evaporated, add spiced yogurt.

Stir to combine well.

Allow the masala to cook on medium flame until the oil comes to the top.

Put chicken pieces into the cooked masala. a

And roast chicken with masala.la

Keep roasting until the oil is separated.

Pour water into the roasted chicken.n

Bring it to a boil and let it cook on medium-low flame for around 15 minutes.

bring-it-to-boil-and-let-it-cook-chicken

Reduce the heat, remove the lid, and check the consistency and salt at this stage. Allow it to simmer further for 10 minutes on very low heat.

Chicken shorba is done; transfer to the serving dish or bowl.

This chicken shorba can be served with flavored rice, kishmish pulao, and paratha.

serve-chicken-shorba-with-paratha-and-rice

Egg Curry Recipe ( Anda Curry Masala )

Sana Rasheed Add Comment

anda-curry-recipe-with-step-by-step-photos

Egg Curry | Anda Curry || How to Make Egg Curry Masala Recipe with step-by-step photos.

Egg Curry Masala is the most common traditional gravy-based dish made up of onion, eggs, and some basic spices; it takes hardly 30 minutes to cook. There are many methods and styles used to make egg curry; here I used a super simple and easy method with a few ingredients.

Basically, this egg curry is spicy, flavourful, and delicious. This anda curry is exceptionally good when you are not in the mood to cook something elaborate, but wish to make quick, delicious food. This egg curry can be served with rotis, plain paratha, plain rice, or flavored rice like zeera rice,bagara rice.

Basics of an Egg Curry:

To make egg curry, firstly crackle the fenugreek seeds, then roast the onion and ginger-garlic paste with powdered spices until the raw smell goes away. Later, beaten yogurt is added to it until the masala is cooked.

Meanwhile, fry the eggs in some oil by sprinkling orange/yellow food colour. Adding colour is totally optional; I love to see yellow/orange eggs in curry or rice. You can skip it if you don’t like colored eggs in your curry.

Next, the key ingredients: eggs go into this cooked gravy, finally finished off with the addition of some herbs like coriander leaves or Kasuri methi and green chilies

So let’s begin

Here are more Similar Recipes:

Egg fried rice

Cholay masala curry

Anda photo

Egg paratha

Chana anda masala

Aloo anda curry

Egg Biryani

Egg keema karahi

If you have tried this Egg Curry Masala Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Hard boil the eggs and remove the shells. Pierce them with a fork or knife randomly. Heat the little oil in the pan, then put the boiled eggs in and fry them for 5 minutes by sprinkling yellow food color. Set aside.