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Recipes >> Chicken Recipes > Murg Awadhi Korma

Murg Awadhi Korma

Murg Awadhi Korma
Prep Time
10 Mins
Cook Time

30 Mins
Serves

4
Awadhi is from the city of Lucknow, which is the capital of the state of Uttar Pradesh Awadhi is a North Indian Region, The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron. The Awadhi/Lucknow dastarkhwan would not be complete unless it had the Qorma (braised meat in thick gravy), salan (a gravy dish of meat or vegetable).
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Source:  Mrs. Tasleema Aleem
12 Ratings
4 out of 5 stars
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Ingredients

  • Chicken 1 kg
  • Clarified butter 100 gm
  • Chicken stock 4 cup
  • Clove 3 – 4
  • Black cardamom 4 – 5
  • Green cardamom 4 – 5
  • Cinnamon sticks 2 – 3
  • Coriander powder 1 tbsp
  • Ginger 1 ½ tsp (minced)
  • Garlic 1 tsp (minced)
  • Yogurt 150 ml
  • Cashews 100 gm
  • Onions 100 gm (sliced)
  • Red chili powder ½ tsp
  • White pepper powder ¼ tsp
  • Sprigs fresh coriander leaves 2 (finely chopped)
  • Cream for garnish 4 tsp
  • Almond 4 – 5
  • Salt to taste

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Cooking Directions

  1. Preheat the oven to 350 degrees F.

  2. Cut chicken into 8 pieces. Do not debone or skin the chicken.

  3. Grind ginger and garlic into a fine paste.

  4. In a heavy bottom pan or dutch oven, heat clarified butter, add whole all spice (cloves, green and black cardamom, cinnamon) and until they crackle.

  5. Add coriander powder, red chilli powder, ginger garlic paste and white pepper powder. Stir well.

  6. Add chicken and sear at medium-high heat.

  7. When the chicken is seared, add 1 cup of chicken stock and deglace the pan (scrape any pieces of meat and spices that are stuck to the bottom of the pan and stir).

  8. Add the remaining chicken stock (chicken should be 1/2 submerged in stock).

  9. Cover and place in pan in the middle rack of the pre-heated oven. Cook until tender.

  10. While chicken is cooking, fry onions and roast cashews in a little clarified butter until golden brown and grind into a fine paste.

  11. Blanch almonds in hot water, remove skin, slice and toast them.

  12. When the chicken is tender, remove from oven and skim the liquid to get rid of excess floating fat.

  13. Add the onion-cashew paste and yogurt.

  14. Be sure to let the chicken and cooking liquid cool slightly to keep yogurt from curdling.

  15. Season and garnish with cream, chopped coriander leaves and roasted almond flakes.

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