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The BEST Chicken Korma Recipe – One-Pan & So Delicious!



You will learn how to make my easy and creamy Chicken Korma—a flavorful, saucy, one-pan dish that’s perfect for dinner and …

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  1. Натулечка, привет из Маями. У меня МОРЕ друзей индейцев. 90% из них вегетарианцы, конечно же. Как и я. Мы не убиваем никого. И никого не едим. Я была недавно в двух самых красивых индийских храмах. В Джорджии и Нью Джерси. Обожаю Индию. 12 тысяч лет истории. Самые древние тексты на Планете. Махабхарата. Упанишады. Рамаяна. БхагавадГита. ВЕДЫ. ВООБЩЕ ОСНОВА ВСЕГО.Даже Иисус был там и учился у их мудрецов. Но сегодня ко мне пришли индийцы, которые едят курицу. И я ринулась в омут с головой и приготовила твой вариант. Курицу саму я конечно не ела. Но соус получился!!! Делала в двойном размере.
    КАКАЯ ВКУСНОТА. НАТУЛЕЧКА.
    БЛАГОДАРЮ, ДОРОГАЯ!!!!
    Я обожаю из Paneer в соусе. Может ты сделаешь. Щиро Дякую! Обнимаю!!!

  2. What brand of Garam Masala do you use, and do you have an actual recipe for Garam Marsala that you like, since there are so many different recipes? LOVE your channel! Have cooked many of your recipes. Plan on making this chicken for dinner tonight!

  3. I love your good cooking and I am the same as you, I cannot stand it when people cooking on videos leave half the stuff in the containers or ANYTHING!! I scrape out every last bit of everything – it is how I was raised – not to waste anything!!

  4. I enjoy Natasha's videos, even if I don't make the specific dish or dessert. The facial expressions. Body language. The videos are just fun. I especially appreciate when mistakes and bloopers (such as the candle incident) are not edited out. And, yeah, when the YT presenter leaves ingredients, especially chocolate, in the bowl…well, that's a hangin' offense.
    Spoon falls on the ground? Five-second rule applies. And, blowing off germs works as well as any medical autoclave.
    3:50 Natasha lied to us. She said she would link a tutorial for perfect white rice in the description. It ain't there, sister. That's OK, though. I learned to make steamed white rice while living in Japan about 55 years ago. I've never changed the recipe.
    sidebar: I would make this, but my spousal unit is allergic to most spices

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