Korma is a classic Indo-Pakistani dish with origins in Mughlai cuisine. A Muslim wedding would be incomplete without a banquet serving korma and biryani, said chef Kaiser Lashkari, who runs the ...

Heat the olive oil in a frying pan over a medium-high heat. Add the onion and fry for 5 minutes, then add the garlic, if using, and ginger and fry for 5 minutes more until soft and fragrant. Add the ...

Paneer, that kitchen superhero, is the star in so many of our favourite dishes. Paneer, that kitchen superhero, is the star in so many of our favourite dishes - from curries to snacks. Whether it's a ...

My daughter lives in midtown Manhattan amidst scores of Indian restaurants. One of our go-to dishes is chicken korma. To my surprise, Aroma Indian Bistro in Roswell does a better job than most every ...

Korma, a word that originated in Urdu language, simply means a braise. A rich and royal preparation of meats, vegetables, nuts, cream and aromatic essences (think rose and vetiver) during the Mughal ...

Wash and dice the chicken breasts into 1-inch pieces. Heat oil in a heavy-bottomed pan and sauté chopped onions until translucent. Add remaining blended onions and fry another 5-8 minutes, or till the ...

Making a delicious chicken korma from scratch couldn't be easier with Mary Berry's recipe that takes just 10 minutes to prepare. Chicken korma is a staple dish in every Indian restaurant and one of ...

Note: Lucknow, a city renowned among India’s Muslims for its elegant way of life, is where this refined, highly aromatic dish comes from. We printed the recipe last January in Charles Perry’s review ...