Murgh Korma (afghan-style Chicken Curry)
Murgh Korma is a delicious Afghan-style chicken curry that is rich, creamy, and full of aromatic spices. This recipe is a perfect blend of flavors and is sure to become a family favorite.
Ingredients
- 1.5 lbs chicken, cut into pieces
- 1 cup plain yogurt
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1/2 cup cashews, ground into a paste
- 1/4 cup vegetable oil
- 1 cup chicken broth
- 1/2 cup heavy cream or coconut milk
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, marinate the chicken with yogurt, half of the chopped onions, garlic, ginger, and a pinch of salt. Let it marinate for at least 30 minutes.
- In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onions and sauté until golden brown.
- Add the marinated chicken to the pot and cook until the chicken is no longer pink.
- Stir in the cashew paste, chicken broth, garam masala, coriander, cumin, turmeric, cayenne pepper, and salt. Simmer for 15-20 minutes.
- Pour in the heavy cream or coconut milk and simmer for an additional 10 minutes.
- Garnish with fresh cilantro and serve hot with rice or naan.
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
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Bowl for marinating Cutting board Knife Grater Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed basmati rice and naan bread.
Tips & tricks
Tips: For a richer flavor, you can substitute heavy cream with coconut milk for a dairy-free option.
Cost
$20