Awadh murgh korma. Murgh Awadhi Korma is a classic dish from Lucknow. This recipe I have adopted from Indian Master Chef Harjeet Kumar , a brilliant chef with awesome talent. Due to non availability of certain ingredients. Awadh murgh korma

You can cook Awadh murgh korma using 21 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Awadh murgh korma
  1. It’s 500 gm of boneless chicken cut into 1 pieces.
  2. It’s 2 of onions grind to paste.
  3. Prepare 3 tbsp of clarified butter.
  4. It’s 4 of cloves.
  5. Prepare 2" of cinnamon.
  6. Prepare 4 of green cardamom.
  7. It’s 1 tsp of red chilli powder.
  8. It’s 1 small of cardamom , powdered.
  9. You need 6 tbsp of yogurt, beaten.
  10. Prepare 1/2 cup of water.
  11. Prepare to taste of salt.
  12. You need of chicken marinade (marinate the chicken for 30 minutes).
  13. You need 1 & 1/2 tsp of ginger paste.
  14. Prepare 1 & 1/2 tsp of garlic paste.
  15. Prepare 1 tsp of green chilli paste.
  16. Prepare to taste of salt.
  17. Prepare of Grind to a smooth paste.
  18. You need 1 & 1/2 tsp of white poppy / sesame seeds.
  19. It’s 3 tbsp of fresh coconut , desiccated.
  20. You need 50 gm of cashew nuts.
  21. It’s a needed of water.

But this version is traditional and a lot healthier as Chicken korma cooked with yoghurt, turmeric and chilli. Creamy Indian Chicken Curry (Murgh Korma). A korma is not a curry, which is a misnomer for many dishes in the Indian repertoire. A korma is in a class of its own.

Awadh murgh korma step by step

  1. In a heavy bottomed pan, heat the clarified butter..

  2. Add the cloves, cinnamon and green cardamom.sir for a few minutes..

  3. Add the onion paste and saute on medium flame until the onion water dries up..

  4. Add the marinated chicken along with the red chilli powder. Saute for a few minutes..

  5. Add the cashew nuts - coconut paste and yogurt along with 1/2 cup of water and salt..

  6. Mix well until all the ingredients are well combined..

  7. Cover and cook on low flame until the chicken is cooked and desired consistency is reached..

  8. Sprinkle with black cardamom powder..

  9. Garnish with chopped coriander leaves, sedless raisins and fried chopped cashew nuts..

  10. Serve hot with Indian flatbread like roomali rotis..

It's an elegant, saucy concoction that's typically not very spicy hot, explains Sahni. This Chicken or Murgh Korma is my version, but with so many different kormas out there, you're more than I haven't used coconut as is generally used in Indian Chicken Korma Recipe, Hyderabadi. Mild and creamy chicken curry warrior. Youngest of the warrior-clan Murgh, he combines spiced chicken pieces in a mild yet piquant sauce. His smooth tongue makes him popular with the ladies. "Murgh" is a Persian word used in Indian cooking meaning, "Chicken".