- Yield: 3
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 4040 kcal
- Carbohydrate Content: 309.27 g
- Cholesterol Content: 605 mg
- Fat Content: 183.95 g
- Fiber Content: 10.1 g
- Protein Content: 278.57 g
- Saturated Fat Content: 66.839 g
- Serving Size: 1
- Sodium Content: 17872 mg
- Sugar Content: 134.74 g
- Trans Fat Content: 0.476 g
Murgh Awadhi Korma
Murgh Awadhi Korma is a famous chicken dish from the Awadh region of the Lucknow city. Awadhi food is full of lots of spices and herbs. The richness of Awadh Cuisine lies in the various ingredient used to cook food like chicken, paneer, Awadhi spices, mutton, saffron and more. Murg hAwadhi korma is much known, and you can make it in just 30 minutes. This creamy dish is made with chicken, spices & herbs and cooked in a gravy of onion with added some curd and cream. Let’s see how you can make the Awadhi style murgh korma, or you can say Lucknowi chicken curry at home.
Ingredients of Murgh Awadhi Korma Recipe
- Ghee - 1 Tablespoon
- Green cardamom - 5
- Cloves - 5
- Black cardamom - 2
- Cinnamon stick - 1
- Chopped ginger - 1 ½ Teaspoon
- Chopped Garlic - 1 ½ Teaspoon
- Red chili powder - 1 Teaspoon
- Coriander powder - 1 Teaspoon
- Kasoori Methi (dried fenugreek leaves) - 1 ½ Teaspoon
- Garam masala - 1 ½ Teaspoon
- Brown onion paste - 1 Cup
- Cashew nut paste - ½ Cup
- Chicken - 300 gm
- Salt - 1 Tablespoon
- Chicken stock - 250 ml
- Curd - 1 Cup
- Cream - 1 Cup
How to Make Murgh Awadhi Korma
Step 1: Heat ghee in a pan and add green cardamom, cloves, black cardamom and cinnamon in it and sauté it properly. This will take 30-40 seconds.
Step 2: Then add some ginger and garlic and sauté it, once their fresh fragrance gone and cooked, add red chili powder, coriander powder, kasuri methi, garam masala and brown onion paste, cashew nut paste. Give it a mix and let it cook for some time.
Step 3: After a minute add chicken pieces, salt and chicken stock in it and cover it with a lid and cook it for 10-15 minutes.
Step 4: Finally, add some curd and cream to the chicken mixture and transfer this to the serving bowl.
Step 5: Garnish this with almonds and coriander leaves and serve hot murgh Awadhi korma with chapatti.