Royal Chicken Korma (shahi Murg Korma)
Royal Chicken Korma, also known as Shahi Murg Korma, is a rich and flavorful dish from the Awadhi Cuisine of India. This creamy and aromatic chicken curry is made with a blend of spices, nuts, and yogurt, creating a truly indulgent dish fit for royalty.
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 1 cup onions, finely chopped
- 1/2 cup cashew nuts
- 1/4 cup almonds
- 1/4 cup ghee (clarified butter)
- 2 tbsp ginger-garlic paste
- 1 tsp green chili, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp ground cardamom
- 1/4 tsp saffron strands
- Salt to taste
- 2 cups water
- Fresh cilantro leaves for garnish
Instructions
- Grind the cashew nuts and almonds into a fine paste using a food processor or blender.
- Marinate the chicken pieces with yogurt, turmeric powder, and salt. Let it sit for 30 minutes.
- Heat ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chili to the pot. Cook for 2 minutes.
- Stir in the marinated chicken and cook until the chicken is browned.
- Add the cashew-almond paste, red chili powder, garam masala, ground cardamom, and saffron strands. Mix well.
- Pour in water and simmer the curry for 20-25 minutes, or until the chicken is cooked through and the sauce thickens.
- Garnish with fresh 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
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 28g
Supplies
Large pot Food processor or blender Cooking spoon
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Royal Chicken Korma with steamed basmati rice or naan bread for a complete and satisfying meal.
Tips & tricks
For an extra luxurious touch, sprinkle some edible silver leaf (varak) on top of the korma before serving.
Cost
$20