Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chicken Korma
A creamy, mildly spiced curry of chicken in a yoghurt and cashew sauce — gentle and luxurious.
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15 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 700g chicken, cubed
- 2 onions, blended
- 1 tbsp ginger-garlic paste
- 1 cup yoghurt
- 12 cashews, soaked and blended
- Whole spices: 4 cardamom, 4 cloves, 1 cinnamon
- 1 tsp coriander powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp garam masala
- 4 tbsp ghee
- 100ml cream
- Salt
Instructions
- Fry the whole spices in ghee, then the onion paste until pale gold.
- Add the ginger-garlic and ground spices.
- Stir in the chicken and brown.
- Add the yoghurt slowly, stirring, then the cashew paste.
- Cover and simmer 25 minutes.
- Finish with cream and garam masala.
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Tara’s tips
- Keep the heat gentle so the sauce stays pale.
- Add the yoghurt slowly so it doesn't split.
Serving suggestions
- Serve with naan or rice.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Use paneer or chickpeas instead of chicken.
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