Murgh Shahi Korma is a rich and aromatic dish hailing from the royal kitchens of the Mughal Empire, adored for its creamy texture and fragrant spices. Central to this dish is tender chicken, which is bathed in a luscious sauce made from yogurt, cream, and a blend of traditional spices like cardamom and saffron. The addition of almonds and cashews adds a nutty depth, while a hint of rose water elevates its luxurious profile. This korma is often reserved for special occasions due to its opulent taste and presentation. The balance of spice and cream creates a dish that is both comforting and indulgent, making it a beloved choice for festive gatherings.
Murgh Shahi 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
22 Grams
Total Fat
10 Grams
Saturated Fat
100 Mg
Cholesterol
450 Mg
Sodium
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Marinate the chicken with yogurt, ginger, and garlic paste. Set aside for 30 minutes.
Step 2
Heat oil in a pan, fry sliced onions until golden brown. Remove and grind to a paste.
Step 3
Add cardamom and marinated chicken to the pan.
Step 4
Cook until the chicken is browned.
Step 5
Add the onion paste, cream, ground almonds, and cashews. Stir well.
Step 6
Soak saffron in warm water and add to the chicken along with rose water.
Step 7
Simmer on low heat until the chicken is tender and the sauce thickens.
Step 8
Garnish with additional almonds and serve hot with naan or rice.
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