Murgh Zaiqa-e-Sunehri Korma is a classic Pakistani dish known for its rich and aromatic flavor profile. Originating from the royal kitchens of the Mughal emperors, this dish has been cherished across generations for its luxurious taste. The korma is a delightful blend of tender chicken cooked in a silky, golden gravy made from onions, yogurt, and a variety of spices such as cumin, coriander, and garam masala. The addition of saffron and almonds imparts a unique richness and aroma that makes it irresistible. Loved for its creamy texture and warm spices, it is often served during special occasions and family gatherings, accompanied by naan or rice, making it a favorite among Pakistani cuisine enthusiasts.
Murgh Zaiqa-e-Sunehri Korma
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Cook Time
1 hour
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
450 Kcal
Calories
25 Grams
Total Fat
6 Grams
Saturated Fat
110 Mg
Cholesterol
600 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
5 Grams
Sugars
Directions
Step 1
Heat oil in a large pot and fry the onions until golden brown. Remove and blend into a paste.
Step 2
Add ginger and garlic to the same oil and sauté for 2 minutes.
Step 3
Add chicken pieces and cook until they start to brown.
Step 4
Mix in the onion paste, yogurt, cumin, coriander, and garam masala. Cook for 10 minutes.
Step 5
Soak saffron in a tablespoon of warm water and add to the pot with almonds.
Step 6
Simmer on low heat until chicken is tender and the oil separates from the gravy.
Step 7
Garnish with fresh coriander and serve hot with naan or rice.
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