Murgh Shehzadi Korma is a regal Pakistani dish renowned for its rich and creamy texture. Originating from royal kitchens, this korma is a luxurious blend of tender chicken cooked in a fragrant mix of spices, yogurt, and nuts, imparting a mildly spicy yet aromatic flavor. Key ingredients like almonds, creamy yogurt, and a blend of traditional spices such as cardamom and cumin contribute to its unique taste. Loved for its rich taste and smooth, luscious gravy, Murgh Shehzadi Korma is a favorite at gatherings and special occasions. This dish is often served with naan or basmati rice, offering a delightful combination of flavors and textures that captivate the palate.
Murgh Shehzadi 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
8 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Heat ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown. Remove half for garnishing.
Step 2
Add garlic and ginger to the pan and sauté for 2 minutes until aromatic.
Step 3
Add chicken pieces to the pan and cook until they start to brown on all sides.
Step 4
Stir in yogurt, almonds, cardamom, cumin, and salt. Mix well to coat the chicken evenly.
Step 5
Cover the pan and simmer on low heat for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Step 6
Garnish with the reserved fried onions before serving. Serve hot with naan or rice.
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