Royal Chicken Korma (lucknowi Murgh Shahi Korma)
Royal Chicken Korma, also known as Lucknowi Murgh Shahi Korma, is a classic dish from the Awadhi cuisine of India. This rich and creamy chicken korma is flavored with aromatic spices and is fit for royalty.
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 1 cup fried onions
- 1/2 cup cashew nuts
- 1/4 cup ghee
- 1 cinnamon stick
- 4-5 green cardamom pods
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon saffron strands
- 1/2 teaspoon garam masala
- Salt to taste
Instructions
- Marinate the chicken with yogurt, ginger paste, and garlic paste for 30 minutes.
- In a blender, grind fried onions, cashew nuts, and saffron with a little water to make a smooth paste.
- Heat ghee in a pan and add cinnamon stick and cardamom pods. Sauté for a minute.
- Add the marinated chicken and cook until the yogurt is well incorporated.
- Pour in the onion-cashew paste and cook for another 10-15 minutes.
- Sprinkle garam masala and salt, and simmer for a few more minutes until the chicken is cooked through and the gravy thickens.
- Serve the Royal 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
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pan Blender
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serving suggestions: Garnish with chopped cilantro and serve with naan or steamed rice.
Tips & tricks
Tips: Soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding to the korma for enhanced flavor and color.
Cost
$20