Murgh Zaiqa-e-Dilruba Korma is a luxurious Pakistani dish that embodies the richness of Mughlai cuisine. This korma is known for its creamy, aromatic gravy made with yogurt, spices, and a blend of nuts that lend an exotic taste to the tender chicken pieces. The dish is a harmonious concoction of flavors, with the delicate balance of spices like cardamom and cloves that create a warm, comforting aroma. The addition of saffron and almonds gives it a royal touch, making it a favorite for festive occasions and family gatherings. People love this dish for its elegant taste and the richness it brings to the dining table, serving as a perfect complement to naan or basmati rice.
Murgh Zaiqa-e-Dilruba 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
18 Grams
Total Fat
5 Grams
Saturated Fat
75 Mg
Cholesterol
480 Mg
Sodium
12 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
35 Grams
Protein
Directions
Step 1
Heat oil in a pan and fry onions until golden brown. Remove and set aside.
Step 2
Add chicken to the pan and cook until browned.
Step 3
Mix yogurt with ginger, garlic, cumin, and coriander, and add to chicken.
Step 4
Add cardamom and cloves.
Step 5
Simmer on low heat for 20 minutes.
Step 6
Grind fried onions and mix with the chicken.
Step 7
Add saffron and cook for another 10 minutes until oil separates.
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