Anjeer Tulsi Murgh Korma is a rich, aromatic Indian dish that combines succulent chicken with figs and holy basil (tulsi) in a creamy korma sauce. Known for its unique blend of sweet and savory flavors, this dish is a delightful fusion of traditional Mughlai and regional Indian cuisines. The tender chicken absorbs the rich, spiced yogurt and nutty sauce, while the figs add a subtle sweetness. Tulsi, revered in Indian culture for its health benefits, infuses the dish with a distinctive herbal note. Loved for its complexity and depth of flavor, Anjeer Tulsi Murgh Korma is perfect for special occasions or a luxurious family meal, offering an exquisite taste experience that reflects the culinary diversity of India.
Anjeer Tulsi Murgh Korma
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Onion – 2 Cups
- garlic paste – 1 Tbsp
- ginger paste – 1 Tbsp
- Yogurt – 1 Cups
- Figs – 6 Piece
- Tulsi Leaves – 20 Piece
- Cashew Nuts – 1 Cups
- Oil – 3 Tbsp
- Salt – 1 Tsp
- Garam Masala – 1 Tsp
- Coriander Powder – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
80 Mg
Cholesterol
600 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
25 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Soak the figs in warm water for 15 minutes, then blend them into a smooth paste.
Step 2
Heat oil in a pan, add onions, and sauté until golden brown.
Step 3
Add garlic and ginger paste; cook for 2 minutes.
Step 4
Add chicken pieces and cook until they turn white.
Step 5
Mix in yogurt, fig paste, salt, coriander powder, and garam masala. Cook for 10 minutes.
Step 6
Grind cashew nuts into a fine paste, add to the pan, and simmer for 15 minutes until the chicken is tender.
Step 7
Stir in tulsi leaves, cover, and cook for another 5 minutes. Serve hot.
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