Velvety Chicken And Egg Korma Recipe

About this recipe

Velvety Chicken and Egg Korma is a rich and creamy breakfast dish that combines succulent chicken and boiled eggs in a fragrant, medium-spiced yogurt-based gravy. Enhanced with the warmth of Indian spices like cinnamon, cardamom, and cloves, this dish is a perfect balance of protein, flavor, and comfort. Ideal for active individuals, this wholesome korma pairs wonderfully with soft naan, parathas, or steamed rice, making it a satisfying start to your day.

Ingredients

• 500 g Chicken Whole
• 6 pcs White Eggs
• 500 g Onion
• 200 g Dahi
• 1 liter Sunflower Oil
• 200G Adrak Lasun Paste (200g)
• - Coriander Powder
• 20 g Cardamom Green
• 100 g Garlic
• 100 g Dalchini (Cassia )
• 50g Everest Garam Masala
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a large pan over medium heat and add the cardamom, cloves, and cinnamon. Sauté for 1 minute until fragrant.
2. 2. Add the sliced onions and sauté until golden brown, about 8-10 minutes.
3. 3. Stir in the ginger-garlic paste and sauté for 2 minutes, then add the turmeric, red chili powder, and coriander powder. Mix well.
4. 4. Add the tomato puree and cook for 5-7 minutes until the oil separates from the mixture.
5. 5. Add the chicken pieces and cook for 10 minutes, stirring occasionally to coat them in the masala.
6. 6. Lower the heat and add the yogurt gradually, stirring continuously to prevent curdling. Simmer for 10 minutes.
7. 7. Add the boiled eggs, garam masala, and salt, then cook for another 5 minutes to allow the flavors to meld.
8. 8. Garnish with fresh coriander leaves if desired and serve hot with naan, parathas, or steamed rice.