⭐ Featured
Dal Makhani
Slow-cooked black lentils in a rich buttery tomato gravy — a Punjabi classic that...
A silky white chicken korma with fried onion paste, cashews and cream — the Bhopali lighter white korma version using chicken.
Heat 3 tbsp ghee. Add cardamom, cinnamon and cloves — fry 20 seconds.
Add ginger-garlic paste. Cook 2 minutes.
Add fried onion paste. Cook on medium for 5 minutes stirring until oil surfaces.
Add cashew paste. Cook stirring for 3 minutes.
Reduce to low. Add whisked yogurt in 3 additions stirring continuously. Cook on low for 5 minutes.
Add chicken pieces. Toss to coat. Add white pepper and 1/2 cup water.
Cover and cook on medium-low for 28 to 32 minutes until chicken is completely tender.
Add cream and cardamom powder. Stir. Simmer uncovered 5 minutes.
Add kewra water. Season with salt.
Comments & Tips
Be the first to share your experience with this recipe!
Leave a Comment