Murgh Nawaab-e-Lazeez Korma is a regal Pakistani dish that epitomizes the rich culinary heritage of the subcontinent. This aromatic and flavorful korma features tender chicken pieces simmered in a luscious, creamy sauce made with yogurt, nuts, and a blend of exotic spices. The dish’s taste profile is characterized by its velvety texture, subtle sweetness, and a hint of spice, making it a favorite among those who appreciate complex flavors. Key ingredients include chicken, yogurt, almonds, and a medley of spices like cardamom, cinnamon, and cloves. People love this dish for its luxurious taste and the way it brings a sense of traditional opulence to the table, perfect for special occasions or an indulgent family meal.
Nawaabi Chicken 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
25 Grams
Protein
20 Grams
Total Fat
8 Grams
Saturated Fat
100 Mg
Cholesterol
400 Mg
Sodium
3 Grams
Dietary Fiber
5 Grams
Sugars
Directions
Step 1
Grind the almonds into a fine paste using a little water. Set aside.
Step 2
Heat ghee in a pan and add cardamom, cinnamon, and cloves. Sauté for a minute until fragrant.
Step 3
Add onions and sauté until golden brown. Add ginger and garlic, and cook for another minute.
Step 4
Add chicken to the pan and cook until it turns white, stirring occasionally.
Step 5
Mix in yogurt, almond paste, and salt. Cover and cook on low heat for 20 minutes.
Step 6
Uncover and cook for another 5 minutes to thicken the sauce. Serve hot with naan or rice.
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