Murgh Bahaar-e-Gul Korma is an exquisite Pakistani dish known for its luxurious taste and aromatic spices. Originating from the royal kitchens of the Mughal Empire, this korma showcases tender chicken in a rich, creamy sauce infused with fragrant spices like cardamom and cinnamon. The addition of yogurt and almond paste gives it a velvety texture, while a hint of rose water adds an irresistible floral note. Loved for its elegant presentation and depth of flavor, it is often served at festive occasions and family gatherings. This dish is cherished for its ability to turn any meal into a celebration, leaving a lasting impression on all who taste it.
Murgh Bahaar-e-Gul Korma
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Yogurt – 1 Cups
- Onion – 2 Cups
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Almonds – 50 Grams
- cardamom – 4 Piece
- cinnamon stick – 1 Piece
- Rose Water – 1 Tsp
- Ghee – 4 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
10 Grams
Saturated Fat
80 Mg
Cholesterol
300 Mg
Sodium
10 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
3 Grams
Sugars
Directions
Step 1
Heat ghee in a pan and add sliced onions. Fry until golden brown, then remove and set aside.
Step 2
Add cardamom and cinnamon to the remaining ghee.
Step 3
Stir for a few seconds until fragrant.
Step 4
Add ginger and garlic paste, sauté for 2 minutes. Then, add chicken and cook until it changes color.
Step 5
Blend fried onions with yogurt and almond paste. Add this mixture to the chicken.
Step 6
Cover and simmer for 20 minutes, stirring occasionally, until chicken is tender.
Step 7
Stir in rose water, cook for 2 more minutes, and serve hot with naan or rice.
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