Murgh Korma (punjabi Chicken Korma)

Murgh Korma, also known as Punjabi Chicken Korma, is a rich and creamy chicken curry that originates from the Punjab region of India. This dish is known for its aromatic spices and velvety texture, making it a popular choice for special occasions and gatherings.

Murgh Korma (punjabi Chicken Korma)

Ingredients

  • 1.5 lbs (700g) chicken, cut into pieces
  • 1 cup plain yogurt
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1/4 cup cashew nuts, ground into a paste
  • 2 tbsp ghee (clarified butter) or oil
  • 1 cinnamon stick
  • 4-5 green cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions

  1. Marinate the chicken pieces in yogurt for 30 minutes.
  2. Heat ghee in a large pot and add the cinnamon stick, cardamom pods, and cumin seeds. Sauté until fragrant.
  3. Add the chopped onions and cook until golden brown.
  4. Stir in the tomato puree, cashew nut paste, and spices. Cook for a few minutes.
  5. Add the marinated chicken and cook until the chicken is tender.
  6. Sprinkle garam masala and garnish with cilantro leaves before serving.

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 pot Cutting board Knife Measuring cups and spoons Blender or food processor

Tools

Stovetop Cooking spoon Serving bowls

Serving suggestions

Serve the Murgh Korma with steamed basmati rice or naan bread for a complete meal.

Tips & tricks

For a richer flavor, you can also add a splash of heavy cream to the korma before serving.

Cost

$15