Murgh Mughlai Korma

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Pakistani Recipes

Murgh Mughlai Korma is a regal dish that hails from the Mughal era, known for its rich and creamy texture. This Pakistani favorite features tender chicken simmered in a luscious sauce made from yogurt, cream, and a blend of aromatic spices. The dish is characterized by its velvety texture and subtle heat, with hints of cardamom and ginger that elevate its flavor profile. People adore this korma for its luxurious taste and the way it melts in the mouth, making it perfect for special occasions or festive meals. The use of almonds and saffron adds a touch of elegance, making it a beloved choice among those who appreciate fine dining.

Ingredients

Serving Size:

Chicken – 500 Grams
Onion – 2 Cups
Yogurt – 1 Cups
Cream – 0.5 Cups
garlic paste – 2 Tbsp
ginger paste – 1 Tbsp
Almonds – 50 Grams
Saffron – 1 Pinch
Cumin – 1 Tsp
Coriander Powder – 1 Tsp
cardamom – 4 Piece

Nutrition

Per Serving

350 Kcal

Calories

25 Grams

Total Fat

10 Grams

Saturated Fat

90 Mg

Cholesterol

350 Mg

Sodium

15 Grams

Total Carbohydrates

2 Grams

Dietary Fiber

3 Grams

Sugars

20 Grams

Protein

Directions

Step 1

Heat oil in a pan and add sliced onions. Fry until golden brown and set aside.

Step 2

In the same pan, add garlic and ginger paste.

Step 3

Stir for a minute until fragrant.

Step 4

Add chicken pieces and cook until they turn white.

Step 5

Stir in yogurt, cream, cumin, coriander powder, and cardamom. Mix well.

Step 6

Cover and simmer for 20 minutes until chicken is tender.

Step 7

Grind fried onions with almonds into a paste. Add to the pan and mix.

Step 8

Garnish with saffron and serve hot with naan or rice.

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Murgh Mughlai Korma

Categories :

Ingredients

Nutrition