Awadhi Murg Korma in Coconut milk | How to make Awadhi Murg Korma in Coconut milk

By Nilanjana Bhattacharjee Mitra  |  17th Apr 2016  |  
4.9 from 7 reviews Rate It!
  • Photo of Awadhi Murg Korma in Coconut milk by Nilanjana Bhattacharjee Mitra at BetterButter
Awadhi Murg Korma in Coconut milkby Nilanjana Bhattacharjee Mitra
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Video for key ingredients

  • How to make Coconut Milk

About Awadhi Murg Korma in Coconut milk Recipe

Awadhi cuisine came from the city of Lucknow/north India. The cooking patterns are similar to mughlai cuisine, awadhi dishes are like kebabs, kormas, Biryanis, Nahari etc.

Awadhi Murg Korma in Coconut milk

Ingredients to make Awadhi Murg Korma in Coconut milk

  • chicken - 700 gms
  • curd/yougart 3 - 4 tbsp
  • onion - 2
  • ginger paste - 2 tsp
  • garlic paste - 3 tsp
  • salt as requird
  • sugar - 1/2 tsp (optional)
  • Green cardamam -2
  • cinnamon -1/2 inch stick
  • cloves - 3-4
  • turmeric - 1 tsp
  • Chili powder - 1 tsp
  • coriander powder - 2 tsp
  • Cashew nut + Magaz paste 2-3 tbsp (Soak 7-8 cashewnuts and 1 tbsp Magaz in warm water for 40 - 50 minutes and grind to a smooth paste)
  • Garam Masala - 2 tsp (Dry roast cardamom, cinnamon, cloves, nutmeg, mace and grind to a fine powder)
  • coconut milk - 1 1/2 cup
  • Green chilli 1-2

How to make Awadhi Murg Korma in Coconut milk

  1. Marinate chicken with yogurt, 1 tsp ginger, 1 tsp garlic paste, salt, 1 tsp garam masala, turmeric and chili powder for 1 hour.
  2. Heat kadai with 1-2 tbsp oil, add sliced onion, fry till it turns golden. Keep it cool, then make a fine paste.
  3. Now heat the kadhai with 3 tbsp of ghee and 1-2 tbsp oil, now add 1/2 tsp sugar ,now add 2 green cardamam ,1/2stick cinnamon, 3-4 cloves..add sliced onion, fry till it turns golden, add 1 tsp ginger and 2 tsp garlic paste and keep stirring.
  4. Now add marinated chicken and slit green chili. Keep sauteing the chicken for 4-5 minutes then add the cashew and magaz paste. Brown onion paste.. Mix it well and stir continuously for 4-5 minutes.
  5. Now add coconut milk, give a nice stir, reduce the flame, cover kadai for 10 minutes, stir occasionally.
  6. When chicken became tender, add garam masala, .give a nice stir .and check seasoning.
  7. Awadhi Murg Korma in coconut milk is ready to serve.

Reviews for Awadhi Murg Korma in Coconut milk (7)

Sonali Basu3 years ago

pls send recipe

Bandana Chakrabarty3 years ago

very nice,i wiil try it.

siddiqua haneef3 years ago


Oyendrila Bhaduri Goswami3 years ago


Riya Singh3 years ago


pummy sinha4 years ago

not so clear...where should we use fry onion paste? what is the use of sugar given in ingredients?

Shipra Saxena4 years ago

awesome awadhi dish to try

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