Chicken Korma (murg Awadhi Korma)

Chicken Korma, also known as Murg Awadhi Korma, is a traditional dish from the Awadhi Cuisine of India. It is a rich and creamy curry made with tender chicken and a blend of aromatic spices, creating a flavorful and indulgent dish.

Chicken Korma (murg Awadhi Korma)

Ingredients

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1/2 cup cream
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 1/2 cup cashew nuts, ground into a paste
  • 1/4 teaspoon saffron strands
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chili powder
  • 1/4 cup ghee (clarified butter)
  • Salt to taste

Instructions

  1. In a large bowl, marinate the chicken with yogurt, turmeric, and salt. Let it marinate for 30 minutes.
  2. In a large pot, heat ghee over medium heat. Add the chopped onions, garlic, and ginger. Sauté until the onions are golden brown.
  3. Add the marinated chicken to the pot and cook until the chicken is no longer pink.
  4. Stir in the cashew nut paste, garam masala, ground coriander, ground cumin, and red chili powder. Cook for 5 minutes.
  5. Pour in the cream and add saffron strands. Simmer for another 10 minutes until the chicken is cooked through and the sauce has thickened.
  6. Serve the Chicken Korma hot with naan or steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large bowl Large pot Wooden spoon Knife Cutting board

Tools

Stovetop Blender

Serving suggestions

Serving suggestions: Serve with naan or steamed rice.

Tips & tricks

Tips: For a richer flavor, you can add a tablespoon of rose water to the korma before serving.

Cost

$20