Chicken Korma originates from the continent of Asia. This mildly spiced, authentic dish is perfect for those who like a smooth and creamy texture to their curry…and not too much spice!
How to cook
1. Marinate the chicken pieces with the ginger-garlic paste for 15-20 minutes. Then, sauté the marinated chicken in butter for 12-15 minutes on a medium flame. Keep aside.
2. Make a paste by combining the Suhana Chicken Korma Mix with 100ml of the milk.
3. Heat the remaining butter in a pan; add the prepared paste and cook for 1-2 minutes on a low flame. Add the remaining milk and cook for another 4-5 minutes until the gravy starts thickening.
4. Add the sautéed chicken and simmer on a low flame for a further 5-6 minutes until the gravy thickens.
5. Serve piping hot with Indian breads or rice.
Your Shopping list
1. Suhana Chicken Korma Mix (50g)
2. 1 tsp of ginger-garlic paste
3. 3 tbsp of salted butter
4. 500ml of full cream milk
5. 250g of boneless chicken cut into 1" pieces
20 mins prep
25 mins cooking
Mild
Serves 4
Cooking times are a guide only, depending on the type of cooking hob and oven used
