In mughlai cuisine, fresh cream or milk is a must-used ingredient for making a more rich and thick gravy of korma. In the Mughlai era, it is mostly prepared with beef or lamb, slow-cooked in ghee with nuts, yogurt, brown onion paste, and special spices-based gravy.
Korma is an Urdu word basically spelled as “Qorma”.
It is an authentic recipe of Mughlai cuisine, known as murgh Qorma or murg kurma too.Īs every authentic dish has its own history, Korma is also having the same. A delicious, creamy korma curry made by chicken slow-cooked in ghee with cashew, yogurt, brown onion, and special spices-based gravy. Chicken korma aka shahi chicken korma curry recipe with step-by-step pics.
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