Chicken pista korma from Rasika: Flavors of India (page 161) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This dish is best prepared the day before serving.

  • clkandel on April 13, 2023

    Wonderful flavors and creaminess. Used just a splash of half and half instead of cream. Would be good with a little heat or spicy condiment/chutney on the side. Added some crisply steamed broccoli to replace some chicken.

  • wcassity on May 19, 2019

    Delicious, Made as-is. Not complicated. Kids loved.

  • TrishaCP on March 14, 2019

    This was incredibly rich and incredibly delicious. So rich I didn’t bother adding the heavy cream. I don’t have a high speed blender or wet spice grinder so my sauce wasn’t as smooth as the picture (I guess the cream would have helped) but it was just fine.

  • DKennedy on February 18, 2019

    We made this as part of our Cook the Book menu. I made this recipe from start to finish. I loved everything about it, though my friends who eat dark meat chicken regularly said we let the meat cook too long.

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