Chicken awadhi korma

Main Dish
1 servings
15 min
30 min
Very Easy


Number of serving: 1

Ghee: 100 g

Cloves: 3 g

Big cardamom: 4-5

Small cardamom: 4-5

Cinnamon: 2-3 g

Coriander powder: 25 g

Ginger: 15 g

Garlic: 10 g

-Curd: 150 ml

Cashewnuts: 100 g

Onions: 100 g

Red chilli powder: 5 g

White pepper powder: 2 g

Fresh green coriander: 20g

Cream for garnishing: 20ml

Almonds: 4-5

Potli masala: 10 g


  • Remove the chicken skin and cut into 10 pieces. Peel ginger and garlic and make a fine paste. Slice 100 gm onion and fry in oil till golden brown.
  • Roast 100 gm broken cashewnuts till golden brown. Blanch the almonds in hot water, remove the skin, cut into thin slice and roast it.
  • Wash and chop fresh coriander leaves finely. In a cooking pot, put the ghee, whole garam masala (cloves, small and big cardamoms, cinnamon) and allow it to crackle.
  • Then add the coriander powder, red chilli powder, potli masala, ginger garlic paste and curd. Saute well. Add the chicken pieces and cook.
  • Prepare the paste of the roasted cashewnuts and brown onions. When the chicken leaves the oil, add the brown onion and cashewnut paste in the chicken.
  • Adjust for seasoning and garnish with cream, chopped fresh coriander and roasted almond flakes.

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