Murgh Gulabi Korma, a classic Pakistani dish, is renowned for its rich, creamy, and aromatic flavors. Originating from the royal kitchens of the Mughal era, it combines succulent chicken pieces with a luxurious, rose-infused gravy. The dish is characterized by its unique pink hue, achieved through the careful use of rose petals and yogurt. Spices like cardamom, cinnamon, and cloves add depth, while a hint of saffron enhances its royal appeal. This korma is cherished for its balance of sweetness and spice, making it a favorite for special occasions and family gatherings. Serve it with naan or rice to fully enjoy its delightful taste.
Murgh Gulabi Korma
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
80 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Heat oil in a large pan and add sliced onions. Fry until golden brown, then remove and set aside.
Step 2
Add cardamom, cinnamon, and cloves to the same pan.
Step 3
Sauté for a minute to release their aroma.
Step 4
Add ginger and garlic paste, stirring until fragrant. Incorporate chicken pieces and cook until they start to brown.
Step 5
Mix in whisked yogurt, fried onions, and salt. Cook for 10 minutes on medium heat, stirring occasionally.
Step 6
Pour in rose water and saffron. Cover and simmer on low heat for another 15 minutes until chicken is tender.
Step 7
Garnish with additional rose petals if desired. Serve hot with naan or steamed rice.
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