Kesar Elaichi Murgh Korma

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Cook Time

1 hour

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Indian Recipes

Kesar Elaichi Murgh Korma is a rich and aromatic Indian dish that brings together the luxurious flavors of saffron and cardamom with tender chicken. Originating from the royal kitchens of Mughal India, this korma is a creamy delight, perfect for special occasions or indulgent meals. The dish features succulent pieces of chicken cooked in a fragrant blend of spices, yogurt, and nuts, all enriched by the subtle sweetness of saffron and the warm, spicy notes of cardamom. People love it for its rich, complex flavors and the way it melts in the mouth, offering a truly regal dining experience.

Ingredients

Serving Size:

Chicken – 500 Grams
Onion – 2 Cups
Yogurt – 1 Cups
Saffron – 1 Pinch
cardamom – 4 Piece
Ginger Garlic Paste – 2 Tbsp
Almonds – 10 Piece
Cinnamon – 1 Piece
Coriander Powder – 1.5 Tbsp
Salt – 1 Tsp
Ghee – 3 Tbsp
Green Chili – 2 Piece

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

9 Grams

Saturated Fat

100 Mg

Cholesterol

500 Mg

Sodium

12 Grams

Total Carbohydrates

3 Grams

Dietary Fiber

5 Grams

Sugars

30 Grams

Protein

Directions

Step 1

Soak saffron in 2 tablespoons of warm water. Set aside.

Step 2

Heat ghee in a pan. Add cardamom and cinnamon. Sauté for a minute.

Step 3

Add sliced onions and cook until golden brown. Add ginger garlic paste and sauté until raw smell disappears.

Step 4

Add chicken pieces. Cook on medium heat until lightly browned.

Step 5

Add yogurt, coriander powder, and salt. Stir well to coat the chicken. Cook for 10 minutes.

Step 6

Add almonds, green chili, and the saffron water. Cover and simmer for 20 minutes until chicken is cooked through.

Step 7

Garnish with coriander leaves and serve hot with naan or rice.

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Kesar Elaichi Murgh Korma

Categories :

Ingredients

Nutrition