Murgh Awadhi Korma
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Main Course
Cuisine: Awadhi
Key Ingredients:
Boneless chicken
About Murgh Awadhi Korma
Table of Contents
A rich and delicious dish – chicken cooked in Awadhi style, fit for royalty
Read More- Boneless chicken, cut into medium cubes 300 gms
- Ghee 2 tbsps
- Green cardamoms 5
- Cloves 4 to 5
Step 1.Heat ghee in a non-stick pan, add green cardamoms, cloves, black cardamoms and cinnamon and saute till fragrant.
Step 2.Add ginger and garlic, and saute till the raw smells disappear.
Read MoreServing Suggestion : Murgh Awadhi Korma is to be had with sheermal, plain paratha, naan or roomali roti..
Read MoreIngredients
- Boneless chicken, cut into medium cubes 300 gms
- Ghee 2 tbsps
- Green cardamoms 5
- Cloves 4 to 5
- Black cardamoms 2
- Cinnamon 2 one-inch sticks
- Ginger, chopped 1½ tsps
- Garlic, chopped 1½ tsps
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Dried fenugreek leaves (kasoori methi) 1½ tsps
- Garam masala powder 1½ tsps
- Browned onion paste 1 cup
- Cashewnut paste ½ cup
- Salt to taste
- Chicken stock 250 ml
- Yogurt ½ cup
- Fresh cream ½ cup
- Almonds, sliced for garnishing
- Fresh coriander leaves, chopepd 1 tbsp for garnishing
How to Make Murgh Awadhi Korma (Stepwise Photos)
Method
- Heat ghee in a non-stick pan, add green cardamoms, cloves, black cardamoms and cinnamon and saute till fragrant.
- Add ginger and garlic, and saute till the raw smells disappear.
- Add red chilli powder, coriander powder, kasoori methi, garam masala, browned onion paste and cashewnut paste, mix well and saute for 2 minutes.
- Add chicken cubes, salt and chicken stock, mix well, cover and cook it for 5 to 8 minutes or till chicken is done.
- Add yogurt and cream and mix gently. Cook for 1 minute.
- Transfer into a serving bowl, garnish with almonds and coriander leaves and serve.
Additional Tips and Tricks
- Serving Suggestion : Murgh Awadhi Korma is to be had with sheermal, plain paratha, naan or roomali roti..
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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