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Recipe (click to expand)

1 1/2poundpoultry, or meat
1/2cupcashews, almonds, or mixture
1/2eachinch ginger, fresh, chopped
1eachgarlic clove, chopped
2eachgreen chillies (optional)
2tablespoonwarm milk
2tablespoonsunflower OR corn oil
1eachonion, chopped
1/2cupcoriander, fresh, chopped
1lemon juice (optional)
2eachwhole cardamoms
3eachwhole cloves
1eachinch cassia bark
1teaspooncoriander seeds
1teaspooncummin seeds


Cut the meat into 1 inch cubes (the poultry on or off the bone, to taste).

Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water. Soak the saffron in warm milk for 10 minutes.

Heat the ghee and oil together, then fry the spices then onion until golden. Add the nut paste and yoghurt, and cook for 10 minutes or so. Add the meat, mixing in well. Simmer for about 1 hour or until the meat is tender. Add water bit by bit if needed.

About 10 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the cream, fresh coriander and salt to taste. Garnish with lemon juice if liked.


Coriander: You may know it as “cilantro or Chinese parsley”

Cassia bark: Similar to cinnamon but with a sweet musky fragrance.

When frying the spices use a gentle heat as they are easily burnt! True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nut and safron. They can be made with chicken, duck, lamb, beef or mutton and should be served with plain or pullao rice.

pistey ka korma Recipe in Urdu | ???? ?? ?????Chicken Creamy Korma ( Cooking With Fouzia ) - YouTubeKorma - Wikipedia, the free encyclopediaChicken korma | Tesco Real FoodJuly Newsletter - Mulligatawnychicken-korma.jpgMouthwatering Chicken Korma From Lucknow - Boldskychicken-korma_umbraco-size.jpgJackson Diner | Exploring Diversity in Jackson HeightsChicken Korma Recipe - You n Mine RecipesChicken Korma | Q SteakHouseChicken_Korma.jpg


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