Murgh Korma
A rich and creamy Murgh Korma with tender chicken in a fragrant cashew and yogurt-based sauce, perfect for pairing with rice or bread.
Ingredients
- 1 kg Chicken boneless, cut into medium pieces
- 150 ml Oil vegetable or sunflower
- 2 Onions finely sliced
- 2 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 200 g Yogurt whisked
- 50 g Cashew Nuts soaked in warm water
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Chilli Powder adjust to taste
- 1 tsp Garam Masala
- 200 ml Water
- 2 Green Cardamom Pods
- 4 Cloves
- 1 inch Cinnamon Stick
- Salt adjust to taste
- 2 tbsp Fresh Coriander chopped, for garnish
- 2 tbsp Fresh Cream optional
Instructions
- Heat the oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook until golden brown.
- Add the ginger and garlic pastes, sautéing for 2–3 minutes until aromatic.
- Grind the soaked cashew nuts into a smooth paste and add to the pan, stirring well.
- Add turmeric, coriander, cumin, and red chilli powders. Cook for 1–2 minutes.
- Add chicken pieces and salt. Stir to coat evenly.
- Gradually stir in whisked yogurt, mixing continuously.
- Add cardamom, cloves, and cinnamon. Pour in 200 ml water. Cover and simmer on low heat for 15–20 minutes until chicken is tender.
- Stir in garam masala and fresh cream (if using) just before removing from heat. Garnish with fresh coriander.
Nutrition
Calories: 748kcalCarbohydrates: 16gProtein: 32gFat: 63gSaturated Fat: 11gTrans Fat: 0.3gCholesterol: 101mgSodium: 117mgPotassium: 547mgFibre: 3gSugar: 5gVitamin A: 303IUVitamin C: 9mgVitamin D: 0.4µgCalcium: 126mgIron: 3mg
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