Murgh Rang Mahal Korma is a luxurious Pakistani dish known for its rich, creamy, and aromatic flavors. Originating from the royal kitchens of the Mughal era, this dish has been passed down through generations and is celebrated for its exquisite taste and intricate preparation. The korma is made with tender chicken pieces simmered in a luscious sauce of yogurt, cream, and a blend of spices like cardamom and cloves. The addition of saffron and nuts enhances its regal quality, making it a favorite for special occasions. Loved for its rich texture and fragrant aroma, this dish is perfect for those who appreciate the finer flavors of traditional Pakistani cuisine.
Murgh Rang Mahal Korma
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Yogurt – 1.5 Cups
- Cream – 0.5 Cups
- Onion – 2 Cups
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- cardamom – 4 Piece
- Cloves – 4 Piece
- Saffron – 1 Pinch
- Almonds – 10 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
8 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Marinate the chicken in yogurt, ginger paste, and garlic paste for 30 minutes.
Step 2
Fry onions in oil until golden brown and set aside.
Step 3
In the same oil, add cardamom and cloves, then add marinated chicken.
Step 4
Cook the chicken until it changes color and the spices are well mixed.
Step 5
Add cream, almonds, and saffron, stirring well.
Step 6
Let it simmer for 15 minutes.
Step 7
Garnish with fried onions and serve hot with naan or rice.
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