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