Please share yours! It would be lovely in this cold weather!
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
sahar, what I have done before is make a regular chicken shorba salan and then add cream or coconut milk at the end to give the creamy texture and flavor.
fry onions, add ginger garlic paste, add salt, red pepper, dhaniya powder, haldi, garam masala, zeera powder, 2-3 ilaichi pods, diced tomatoes or tomato puree. Saute until tomatoes are really soft. add couple spoons full of yogurt, stir for few mins to incorporate the yogurt in rest of the masala. add chicken, fry it in the masala for few mins on each side (until it changes color). add water and let it cook on medium low heat for a good 30-45 minutes. When your feel like you have achieved the desired amount of consistency, add the cream about 1/4 cup-1/2 cup. let it simmer on low heat for another 10-15 minutes. garnish with cilantro. enjoy with naan or rice.
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
The difference is that the meat is seared first and then slowly cooked with the various spices and yougart. That is a korma. Don’t ask for a recipe I make it like a man does. Randomly and based on “andaza”.
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
Andaazay se bathaadain please
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
Jab pakany wala hee aklota khanay wala hoo tau andazay ka nahen puchtay
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
Laikin pakaanay waalay ab akalay nahin rahain…unki “wo” jo aagayi hain…kyun Zafra 
waiting for your recipe 
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
Does anyone have a good recipe that would be close enough for the korma that you get at weddings? lol
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
My mom has a good one but I’ve never tried it. All I know is that she uses a lot of ilaichis and a lot of yogurt.
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
If you don’t mind could you get the recipe from her? 
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
the richness of flavour in qorma comes from the use of whipped, good quality yoghurt, and the use of ghee or butter instead of regular vegetable oil to cook the qorma in. in normal saalan, using a hand-blender to puree the masala ingredients prior to bhooning them helps give the resulting gravy a thick, uniform consistency. the recipe for the bhunna murgh that Zafra refers to uses yoghurt and garam masala spices, whereas normal saalan has a tomato-based gravy and relies on red chili, salt, cumin and turmeric for flavour, with whole spices added as per preference.
properly prepared, they taste quite different.
Re: Rich and Creamy Chicken Korma/Shorba/Salan recipe
Chicken mukhni is very creamy and rich. there are many different recipes out there but the one i like is:
1)marinate chicken with yogurt, salt, red chilli powder.
2) heat oil, add ginger garlic paste, garam masala and add 6-7 tomatoes (for about1lb of chicken). you can add more tomatoes depending on how much shorba you want vs chicken. you can add some more red chilli if you want, but i prefer this recipe to be less spicy. blend the mixture of tomatoes when its cooked. you dont have to blend but blending will make it more smooth. so if you’re making it for guests, its better to blend it.
3) add half a stick of butter in the tomatoe mixture,
4)fry the chicken seperatly in some oil or butter (not deep frying), or you can bake it or grill it for healthier option.
5) add the cooked chicken to the tomato mixture. after about 5 mins, add about 1/4cup of cream to it. mix it.
this is my favorite recipe for chicken makhni.