Murgh Bahar-e-Gulistan Korma

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Murgh Bahar-e-Gulistan Korma is a luxurious chicken dish that originates from the rich culinary traditions of Pakistan. Known for its aromatic and creamy gravy, this korma is a celebration of flavors and textures, featuring tender chicken pieces cooked with a blend of spices, yogurt, and nuts. The name itself, which translates to ‘Spring Garden Chicken Korma,’ evokes a sense of freshness and vibrancy, much like a blossoming garden. Its taste profile is mildly spiced with a hint of sweetness from dried fruits, making it a favorite at festive occasions and family gatherings. People love this dish for its rich, creamy texture and the way it effortlessly marries savory and sweet elements, providing an unforgettable dining experience.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
25 Grams
Total Fat
5 Grams
Saturated Fat
80 Mg
Cholesterol
700 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
5 Grams
Sugar
25 Grams
Protein

Directions

Step 1

Heat oil in a large pan over medium heat. Add onions and sauté until golden brown. Remove and set aside.

Step 2

Grind the almonds into a fine paste using a little water. Keep aside.

Step 3

Add ginger and garlic to the remaining oil in the pan and sauté for a minute.

Step 4

Add chicken pieces to the pan and cook until they are browned on all sides.

Step 5

Mix yogurt with cumin, coriander, and cardamom.

Step 6

Add this mixture to the chicken and stir well.

Step 7

Stir in the almond paste and salt. Add dried apricots. Cook on low heat for 20 minutes.

Step 8

Garnish with fried onions and serve hot with rice or naan.

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