Murgh Awadhi Korma | How to make Murgh Awadhi Korma

4.5 from 2 reviews
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By Alka Jena
Created on 19th Apr 2016
  • Murgh Awadhi Korma, How to make Murgh Awadhi Korma
Murgh Awadhi Kormaby Alka Jena
  • Murgh Awadhi Korma | How to make Murgh Awadhi Korma (49 likes)

  • 2 reviews
    Rate It!
  • By Alka Jena
    Created on 19th Apr 2016

About Murgh Awadhi Korma

India is the land of several delicious delicacies and today many cuisines of Indian food are popular especially the Royal Cuisines which has made Indian food highly popular in the West and South Eastern regions of the globe. One such cuisine is the Awadhi Cuisine – a unique offering from the city of Lucknow in Uttar Pradesh. This unique cuisine originated from Awadh- a part of Uttar Pradesh. Today, it is still popular as it was in the ancient periods when the Royals ruled India. The cooking procedure of the Awadhi Cuisine in Lucknow is similar to those in Central Asia, Northern India and Central-South Asia.

Murgh Awadhi Korma is a delicious dish which is liked by people of all age groups. Murgh Awadhi Korma by Alka Jena has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Murgh Awadhi Korma at many restaurants and you can also prepare this at home. This authentic and mouthwatering Murgh Awadhi Korma takes 10 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Murgh Awadhi Korma is a good option for you. The flavour of Murgh Awadhi Korma is tempting and you will enjoy each bite of this. Try this Murgh Awadhi Korma on weekends and impress your family and friends. You can comment and rate the Murgh Awadhi Korma recipe on the page below.

  • Prep Time10mins
  • Cook Time20mins
  • Serves4People
Murgh Awadhi Korma

Ingredients to make Murgh Awadhi Korma

  • 5 tbsp ghee/oil
  • 1/2 tsp black cumin
  • 1 bay leaf
  • 1 inch - cinnamon
  • 5 green cardamom
  • 5 cloves
  • 2 tbsp ginger garlic paste
  • 500 gms - chicken boneless or with bones
  • Salt to taste
  • 1 tsp turmeric
  • 1 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 200 ml - yogurt
  • 5 tbsp - Brown onion paste (fry 3-4 onions till brown and make a paste with water)
  • 3 tbsp - Brown cashew paste (fry the cashews and make a paste with water)
  • 2 tbsp Amul Cream
  • 1 tsp - saffron in 1 tbsp milk
  • 50 ml Kewra water
  • A few coriander leaves for garnishing

How to make Murgh Awadhi Korma

  1. Wash the chicken and keep aside.
  2. Soak the saffron in the warm milk.
  3. Fry the onions till brown. Let it cool and then grind it to a fine paste and keep aside.
  4. Fry the cashew nuts and then grind it to a fine paste.
  5. Heat oil in a pan, add black cumin, bay leaf, cinnamon, green cardamom and cloves. When they crackle, add ginger garlic paste.
  6. Cook for 2 minutes and add chicken, cook for another 5 minutes. Add turmeric, red chilli powder, coriander powder, salt and cook with a little water in between till the oil surfaces.
  7. Once done, add whisked yogurt and keep stirring till you reduce the yogurt.
  8. Add brown onion paste along with some boiling water and cook till the oil surfaces. Stir in the cashew paste and cook under slow flame till chicken is cooked completely.
  9. Once done add kewra water and saffron milk.
  10. Stir in the fresh cream and sprinkle some coriander leaves. Serve hot with Roti, Naan or Parathas.

Reviews for Murgh Awadhi Korma (2)

Alka Jena2 years ago
Thank You
Reply

Shilpi lala2 years ago
nice korma dish :D
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