Kesar Nimbu Anjeer Murgh Korma is a luxurious North Indian dish that combines the richness of saffron (kesar), the zestiness of lemon (nimbu), and the sweetness of figs (anjeer) with succulent chicken in a creamy, spiced gravy. This dish is a feast for the senses, offering a harmonious blend of sweet, spicy, and tangy flavors. The saffron imparts a golden hue and a delicate aroma, while the figs add a unique texture and sweetness that balances the spices perfectly. Loved for its complex yet comforting taste profile, this korma is often enjoyed on special occasions and festive gatherings. Pair it with naan or biryani for a complete meal that is sure to impress.
Kesar Nimbu Anjeer Murgh Korma
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Onion – 2 Cups
- Yogurt – 1 Cups
- Ginger Garlic Paste – 2 Tbsp
- Saffron – 1 Pinch
- Lemon – 1 Piece
- Figs – 4 Piece
- Coriander Powder – 1 Tbsp
- Garam Masala – 1 Tsp
- Salt – 1 Tsp
- Ghee – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
7 Grams
Saturated Fat
95 Mg
Cholesterol
600 Mg
Sodium
15 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
6 Grams
Sugars
Directions
Step 1
Soak the saffron in warm water and set aside. Cut chicken into pieces and marinate with yogurt, ginger garlic paste, and salt for 30 minutes.
Step 2
Heat ghee in a pan. Add sliced onions and sauté until golden brown. Remove half of the onions for garnishing.
Step 3
Add marinated chicken to the pan. Cook for 10 minutes on medium heat, stirring occasionally.
Step 4
Add coriander powder, garam masala, and saffron water to the chicken.
Step 5
Mix well and cook for another 5 minutes.
Step 6
Chop figs and add to the pan. Squeeze in lemon juice and stir to combine all flavors.
Step 7
Simmer the korma on low heat for 10 minutes until the chicken is tender. Garnish with reserved fried onions and fresh coriander before serving.
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