Royal Chicken Korma (shahi Lucknowi Murgh Shahi Korma)

Royal Chicken Korma, also known as Shahi Lucknowi Murgh Shahi Korma, is a rich and flavorful dish from the Awadhi Cuisine of India. This creamy and aromatic chicken korma is a perfect dish for special occasions and gatherings.

Non Vegetarian Gluten Free Main Course Awadhi Chicken Korma Awadhi Cuisine Indian
Royal Chicken Korma (shahi Lucknowi Murgh Shahi Korma)

Ingredients

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1 cup cream
  • 1/2 cup cashew nuts, ground to a paste
  • 2 onions, finely sliced
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
  • Salt to taste
  • 2 tablespoons ghee (clarified butter)
  • 2 tablespoons vegetable oil
  • Fresh coriander leaves for garnish

Instructions

  1. Marinate the chicken pieces with yogurt, turmeric, red chili powder, and salt. Let it sit for 30 minutes.
  2. Heat ghee and oil in a pan. Add the sliced onions and cook until golden brown.
  3. Add the minced garlic and grated ginger. Cook for 2 minutes.
  4. Add the marinated chicken and cook until the chicken is browned.
  5. Add the cashew nut paste, garam masala, ground cardamom, and ground cinnamon. Cook for 5 minutes.
  6. Pour in the cream and saffron-infused milk. Simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.
  7. Garnish with fresh coriander leaves and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
15g
Fat
25g

Supplies

Large pan Knife Cutting board Bowl for marinating Measuring cups and spoons

Tools

Stovetop

Serving suggestions

Royal Chicken Korma pairs well with steamed basmati rice or naan bread. It can also be served with a side of cucumber raita and pickled onions.

Tips & tricks

For a richer flavor, you can also add a tablespoon of rose water to the korma during the final cooking stage.

Cost

$20