Tag Archives: kurma recipe

Egg Cream Korma


Egg Cream Korma :

Ingredients :

6 boiled eggs
1/3 rd cup onion paste
2 tea spoon ginger paste
1/4 th cup yogurt , beaten
1 cup , thick milk
1/2 cup heavy cream
1 cinnamon stick ( 1″ long)
4 green cardamoms
1 bay leaf
1 tea spoon raisin paste ( optional)
Salt to taste
Sugar to taste
Split green chilies
Keora water

Procedure :

1. Heat ghee and fry the eggs for a while . Keep them aside .

2 . Add whole garam masalas and fry for a while . Add the onion -ginger paste . Cook well adding water little by little . Add the beaten yogurt . Cook well .

3. Add the milk and the eggs . After few minutes add the cream , salt , sugar and split green chilies . Cook until the desired consistency comes !! Sprinkle some keora water .

Serve with polau !!

Zafrani Chicken Korma

Zafrani Chicken Korma

Zafrani Chicken Korma

I love Korma !!! Love to cook them pretty often as the whole family are too fond of this delicacy . Korma has it’s origin in central Asia . With Mughals , some special Central Asian recipes too, took over the South Asia region , Korma is one of them . 🙂 As time went by , it got too many variations and improvisation , having it’s root in Mughlai quisine. Basically the word “Korma” derived from the Urdu word korma or kormah , meaning braised meat . Urdu “Kormah” derived from the Turkish “kavurma” literally meaning “cooked meat” . The process of braising involves searing of foods at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.


1 chicken , cut in 8 pieces
1/3 rd cup of onion Paste
4 tbl spoon of fried onion or bereshta
1 and 1/2(half) tbl spoon of ginger paste
2 tea spoon of garlic paste
1 tea spoon of poppy seed powder ( optional)
2 tea spoon of nut paste ( I grinded cashew and almond together into a powder , then added little water)
Whole spices , like 4/5 green cardamoms , 1 cinnamon stick , 5/6 cloves
1/2 ( half ) teaspoon of white pepper powder
1/2 (half) teaspoon of mace powder
1/4 th tea spoon of nutmeg powder
1 cup of heavy cream + regular liquid milk ( half a cup of heavy cream + half a cup of regular milk)
Ghee ( or you can use both ghee and oil together)
Salt to taste
Sugar to taste
Handful of whole green chilies
Saffron soaked in 2 tbl spoon of milk ( if you wish , you can use little saffron food color)
Keora water


1. Heat ghee . Add the whole spices , fry for a while then add the chicken pieces and fry for few minutes .

2. In a small bowl combine onion paste , fried onion , ginger paste , garlic paste, nut paste , poppy seed powder, salt together . Now Add the mixture to the chicken and cook . Cook very well adding small quantity of water little by little , what we call in Bangla “koshano” . When the spices are well cooked add water , enough to make the chicken tender but not too well done .

3. When the water dried out add the cream and milk . Don’t cover with lid . When almost to the desired consistency add hand full of whole green chilies . Add white pepper , nutmeg and mace powder and little sugar. Add the saffron soaked milk. Sprinkle some keora water and turn off the heat . Keep the pot on the stove with lid on , until you serve.

Serve with polau or naan or paratha .



1. To get the best flavor from the mace , please dry roast them for a while befor you grind them.

2. Try to use home made bereshta or fried onion , as it gives you the best result . But remember , don’t over fry the bereshta , they may ruin the color of the korma .

Chicken Korma in coconut milk!!!!!!!!

Chicken Korma in coconut milk!!!!!!!!

Chicken Korma in coconut milk!!!!!!!!

My husband often calls me “The Korma Queen” 😀 . Yes, why not? I do love to experiment with korma. In my family , korma is that special delicacy , we cannot think any special occasion without !!!!!! You are not in good mood ? cook korma, eat korma !!!!!!!! Got something very special ? cook korma, eat korma !!!! Celebration /cook korma, eat korma !!! Someone’s visiting you? Cook korma, eat korma!!!!!!! 😀 We do adore korma so much!!!!!!!!!! ❤ ❤ ❤


1 chicken ( small) 1 kg
Onion Paste Half Cup
Ginger paste 1 and half table spoon
Garlic 2 teaspoon
Whole Cinnamon
5/6 Whole Cardamom
2/3 bayleaves
5/6 cloves
Half teaspoon Black pepper
Fried onion 1/4 th cup
Coconut milk 1 cup
Regular milk Half cup
Salt to taste
Sugar to taste
Ghee 1 or 2 table spoon
A handful of whole green chilies
Keora water ( optional)


1. Marinate the chicken with onion paste, ginger paste , garlic paste and whole garam masalas.

2. Heat oil and add the chicken with the marinade . Add little warm water. Cover the lid and cook on medium low flame . The chicken will release water too. When the water is reducing, add hot water. Cover the lid and cook .

3. When the chicken is almost done and water is reduced add the coconut milk and regular milk. Don't cover the lid now . Add the crushed fried onion ( bereshta) and little sugar . I added 1 teaspoon of sugar . 🙂

4. Add handful of green chilies . Put 1 or 2 tbl spoon of ghee and cover the lid. Turn off the heat . And keep that on the stove until you serve. Sprinkle keora water before you serve .