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.

Murgh Korma (afghan-style Chicken Curry)

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

  1. 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.
  2. In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onions and sauté until golden brown.
  3. Add the marinated chicken to the pot and cook until the chicken is no longer pink.
  4. Stir in the cashew paste, chicken broth, garam masala, coriander, cumin, turmeric, cayenne pepper, and salt. Simmer for 15-20 minutes.
  5. Pour in the heavy cream or coconut milk and simmer for an additional 10 minutes.
  6. 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