Tuesday, April 10, 2012

Chicken White Korma

Chicken White Korma

1 lb. boneless, skinless chicken thighs, cut in bite-size pieces
1 large onion, sliced
1 Tbsp. ginger paste
1 Tbsp garlic paste
1 green chili, chopped very finely
1 cup whole milk yogurt
1 pkg. Shan White Korma mix
4 Tbsp. vegetable oil
1/4 cup fried onions


  1. Marinate chicken in 1 Tbsp. oil, ginger & garlic paste, chili, yogurt and korma mix for 30 minutes.
  2. Heat oil in a pan over high heat.
  3. Saute sliced onions until translucent, then add marinated chicken.
  4. Reduce heat to low and simmer for 20 minutes until chicken is cooked.
  5. Garnish with fried onions and serve over hot, steamed rice or tortillas.


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