Murgh Sunehri Korma is a delightful Pakistani dish known for its rich and creamy texture. Originating from the royal kitchens of the Mughal Empire, this dish has a unique taste profile that combines the richness of cream with the robust flavors of spices like cumin, coriander, and garam masala. Key ingredients include chicken, yogurt, and a variety of aromatic spices, which together create a luscious sauce that coats tender chicken pieces. People love it for its exquisite blend of flavors and its ability to elevate any meal into a regal dining experience. Perfectly paired with naan or rice, this dish is a staple in festive and special occasions, reflecting the vibrant culture and culinary traditions of Pakistan.
Murgh Sunehri 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 – 1 Kg
- Onion – 2 Cups
- Yogurt – 1 Cups
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Coriander Powder – 2 Tsp
- Cumin Powder – 1 Tsp
- Garam Masala – 1 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
- Cream – 0.5 Cups
- Green Chili – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
8 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Heat oil in a pan and fry the onions until golden brown. Remove and set aside.
Step 2
Add ginger and garlic paste to the same oil and sauté for a minute.
Step 3
Add the chicken to the pan and cook until it turns white.
Step 4
Mix yogurt, coriander powder, cumin powder, and salt in a bowl.
Step 5
Add this mixture to the chicken and stir well.
Step 6
Cover and cook on low heat until the chicken is tender and cooked through.
Step 7
Add the fried onions, cream, and garam masala. Stir and simmer for another 5 minutes.
Step 8
Garnish with sliced green chili and serve hot with naan or rice.
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