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.
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
- Marinate the chicken pieces in yogurt for 30 minutes.
- Heat ghee in a large pot and add the cinnamon stick, cardamom pods, and cumin seeds. Sauté until fragrant.
- Add the chopped onions and cook until golden brown.
- Stir in the tomato puree, cashew nut paste, and spices. Cook for a few minutes.
- Add the marinated chicken and cook until the chicken is tender.
- 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