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.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 Yoghurt (whisked)
- 50 g Cashews (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 Coriander (chopped, for garnish)
- 2 tbsp Double Cream (optional)
Instructions
- 1
Heat the oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook until golden brown.
- 2
Add the ginger and garlic pastes, sautéing for 2–3 minutes until aromatic.
- 3
Grind the soaked cashew nuts into a smooth paste and add to the pan, stirring well.
- 4
Add turmeric, coriander, cumin, and red chilli powders. Cook for 1–2 minutes.
- 5
Add chicken pieces and salt. Stir to coat evenly.
- 6
Gradually stir in whisked yogurt, mixing continuously.
- 7
Add cardamom, cloves, and cinnamon. Pour in 200 ml water. Cover and simmer on low heat for 15–20 minutes until chicken is tender.
- 8
Stir in garam masala and double cream (if using) just before removing from heat. Garnish with fresh coriander.