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 ...

As the sauce bubbles gently, the rich, nutty aroma of korma emerges. The fresh, herbaceous note of coriander mingles with the earthiness of cumin; bright turmeric, warm garam masala, and woody ...

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 ...

Boil onions in one cup of water, drain, cool and puree. Puree pistachios and green chilli, keeping a few nuts aside for garnish. Heat the oil and add the onions and saute for four minutes, do not ...

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 ...

If you’re craving a curry but don’t like to add too many calories to your diet, this recipe could be right up your street. It serves four and has just 376 calories per serving thanks to the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Korma comes from the Urdu word for “braised”, and most modern varieties include a rich gravy of ...

What He’s Known For: Cooking regional-Indian food with creativity and finesse for over three decades. Winning the third season of ‘Top Chef Masters.’ “THIS IS A REGAL curry,” said chef Floyd Cardoz of ...