Chicken And Egg Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions, ginger, and garlic until golden brown.
• STEP 2.Add the chicken pieces and cook until they are browned on all sides.
• STEP 3.In a separate bowl, mix together yogurt, turmeric, cumin, coriander, and garam masala.
• STEP 4.Add the yogurt mixture to the pan and cook for a few minutes.
• STEP 5.Add water, salt, and boiled eggs to the pan and simmer until the chicken is cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Marinating the chicken in yogurt and spices for a few hours before cooking will enhance the flavor.
• Adjust the spices according to your taste preferences.
• You can add a splash of cream or coconut milk for a richer and creamier gravy.

Storage and Serving

• Leftover chicken and egg korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the korma with rice, naan bread, or roti for a complete meal.