Murgh Noorani Korma is a delectable Pakistani dish known for its rich, creamy texture and aromatic flavors. Originating from the Mughal kitchens, it has become a beloved comfort food in Pakistani cuisine. The korma features tender chicken pieces simmered in a luscious sauce made from yogurt, cream, and a blend of spices like cardamom, cinnamon, and cloves. The addition of almonds and saffron gives it a luxurious touch. Its flavor profile is mildly spicy and slightly sweet, making it a hit among those who enjoy complex yet balanced dishes. This korma is typically enjoyed with naan or rice, making it a perfect centerpiece for any festive meal or family gathering.
Murgh Noorani 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
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
8 Grams
Saturated Fat
110 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Carbohydrates
5 Grams
Sugars
25 Grams
Protein
Directions
Step 1
Grind the almonds into a fine paste using a little water. Set aside.
Step 2
In a pan, heat oil and fry onions until golden brown. Remove and blend them into a paste.
Step 3
In the same pan, add cardamom and cinnamon. Stir for a few seconds.
Step 4
Add ginger, garlic, and chicken pieces. Cook until the chicken is browned.
Step 5
Mix yogurt and cream with onion paste.
Step 6
Add this mixture to the chicken.
Step 7
Add almond paste and saffron. Cook on low heat until the chicken is tender and the oil separates.
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