Kesar Gulab Nariyal Murgh Korma is a luxurious Indian dish that combines rich flavors and aromas. It originates from the royal kitchens, known for their opulent and aromatic curries. This korma features tender chicken cooked in a creamy, coconut-based sauce enhanced with the exquisite tastes of saffron (kesar) and rose water (gulab). The dish is delicately spiced with traditional Indian spices, creating a harmonious blend of sweetness and warmth. The coconut adds a subtle creaminess, while the saffron and rose water impart a unique fragrance. Loved for its complexity and depth of flavor, this dish is perfect for special occasions or festive celebrations, delighting everyone with its exotic taste.
Kesar Gulab Nariyal 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
- Coconut Milk – 1 Cups
- Yogurt – 1 Cups
- Saffron – 1 Pinch
- Rose Water – 1 Tbsp
- Ginger – 1 Tbsp
- Garlic – 2 Tbsp
- Coriander Powder – 2 Tsp
- Cumin Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
15 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Heat oil in a large pan over medium heat. Add sliced onions and sauté until golden brown.
Step 2
Add ginger and garlic paste to the onions.
Step 3
Cook for 2 minutes until fragrant.
Step 4
Add chicken pieces to the pan, stirring well to coat with onion mixture.
Step 5
Mix in coriander powder, cumin powder, and salt. Cook for 5 minutes, stirring frequently.
Step 6
Pour in coconut milk and yogurt. Simmer until chicken is fully cooked, about 20 minutes.
Step 7
Stir in saffron and rose water. Simmer for another 5 minutes, then serve hot with naan or rice.
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