Murgh Zaiqa-e-Rangoli Korma is a delightful Pakistani dish that beautifully blends the rich flavors of spices and creamy textures. This korma features succulent chicken pieces cooked in a fragrant mix of onions, garlic, and ginger, layered with traditional spices such as cumin, coriander, and garam masala. The addition of yogurt adds a creamy depth, enhancing the taste profile with a slight tanginess. Loved for its aromatic allure and vibrant presentation, this dish is often prepared for special occasions or festive gatherings. Its essence lies in the perfect balance of spices that create a symphony of flavors, capturing the heart of Pakistani cuisine. Enjoyed with naan or rice, it brings warmth and satisfaction to the table.
Murgh Zaiqa-e-Rangoli 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
15 Grams
Total Fat
3 Grams
Saturated Fat
95 Mg
Cholesterol
600 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
40 Grams
Protein
Directions
Step 1
Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
Step 2
Add garlic and ginger, sauté for 2 minutes.
Step 3
Stir in cumin and coriander.
Step 4
Add chicken pieces, stirring until they are browned on all sides.
Step 5
Mix in yogurt, garam masala, and salt. Cook for 10 minutes, stirring occasionally.
Step 6
Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender.
Step 7
Garnish with fresh coriander leaves and serve with naan or rice.
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