Credits: Canva
Credits: Canva
– Chicken pieces (about 1.5 lbs) – Plain yoghurt (1/2 cup) – Ginger-garlic paste (1 tablespoon) – Turmeric powder (1/2 teaspoon) – Salt to taste – Onions (1 large, sliced) – Ginger-garlic paste (1 tablespoon) – Green chillies (2-3, slit) – Korma masala (2 tablespoons) – Tomatoes (2, chopped) – Coconut milk or cream (1 cup) – Oil (for frying) – Fresh coriander leaves (for garnish)
Combine chicken pieces with yoghurt, ginger-garlic paste, turmeric powder, and salt. Marinate for at least 30 minutes.
Credits: Canva
Heat oil in a pan. Add sliced onions and fry until golden brown. Add ginger-garlic paste, green chillies, and korma masala. Sauté until fragrant.
Credits: Canva
Credits: Canva
Add marinated chicken to the pan and cook until browned on all sides.
Credits: Canva
Add chopped tomatoes and cook until they soften and release their juices.
Blend the cooked mixture into a smooth paste using a blender.
Credits: Canva
Return the blended sauce to the pan. Add coconut milk or cream, simmer for 10-15 minutes, stirring occasionally.
Credits: Canva
Garnish with fresh coriander and serve hot with steamed rice or naan bread.
Credits: Canva
Will you try this recipe?
Credits: Canva