This korma and tikka masala get all their flavour from the spices before the cooking even begins
a few weeks back, I’m cooking two simple Indian dishes this week. Chicken tikka masala is similar in style to the butter chicken dishes that are famed across the north of India. It is thought to have originated in Glasgow, however, in a restaurant run by a second-generation Indian family. Chicken korma is a Mughali-style dish, consisting of meat and vegetables cooked in yoghurt and stock, often using coconut as well.
Both recipes this week might appear heavy on ingredients, but each ingredient plays a role and it’s well worth sourcing them. You can of course leave some out if you can’t find them. They may also appear similar but there are some key differences. The key to both is the marinating period, where the natural yoghurt will get to work on the chicken to tenderise it.
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