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 Shalimar Indian Restaurant's Chicken Korma Recipe
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Shalimar Indian Restaurant's Chicken Korma

4 boneless, skinless chicken breast halves
1-inch-square piece of fresh ginger, minced (fresh ginger will keep well frozen for about three months)
2 garlic cloves, minced
3 tablespoons water
2 tablespoons vegetable oil
1 onion, chopped
½ teaspoon cumin seeds
1 teaspoon chili powder
Salt to taste
1 tablespoon turmeric powder
1 red chili pepper, minced (or ½ teaspoon red pepper flakes)
1 diced tomato (optional: peeled and seeded)
6 tablespoons heavy whipping cream


Fresh cilantro to taste
2 tablespoons chopped cashews
2 tablespoons raisins

Chop chicken breasts into several large, even-sized pieces. Set aside.

In a blender, purée ginger, garlic and 3 tablespoons water into a paste. Scoop out; set aside. (Rinse blender immediately or you will never, ever be able to make it clean again.)

Warm a large skillet a few minutes over medium-high heat. Add oil. When oil shimmers, add onion and cumin seeds. (Cumin seeds may explode like popcorn, so keep the pan lid handy.) When edges of onion brown, add chili powder, salt and turmeric powder. Stir in chili pepper, cook 1 minute. Stir in tomato and ginger paste. Cook until fragrant, about 3 to 5 minutes.

Add chicken pieces and 1 cup water. Cover, and bring to a boil. Lower heat to medium, and cook 15 minutes, stirring occasionally.

Remove cover, stir in cream and cook until sauce thickens slightly and chicken is cooked through, about 5 minutes. Sauce will be rather thin, like a curry. If you like a thicker sauce, simmer the dish covered about 30 more minutes.

Garnish with cilantro, cashews and raisins. Shalimar serves this dish over a vegetable rice or with an Indian flat bread. Flat breads are available at many large supermarkets and specialty stores. Some common types are chapatti and naan.

Serves 4.

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