Chicken ( murg ) awadhi korma

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
1 kg boneless chicken without skin

100 g yoghurt

20 g ginger-garlic paste

50 g onion, fried till brown and then made into a paste

50 gm cashew nut paste

2 gm garam masala powder

Pinch of powdered green cardamom

1/4 g saffron

White pepper powder to taste

Salt to taste

15 gms ( 3 teaspoon or to taste) yellow chilli powder

Few drops of Kewra water

50 g roasted gram flour powder

25 ml cream

5 g chopped green coriander

3 cloves

Pinch of nutmeg powder

3 green cardamoms

2 black cardamoms

1 cinnamon stick

2 bay leaves


  • Clean and cut the chicken into small pieces. Brown the onions and cashew nut separately. Make a fine paste and keep aside in separate containers.
  • Wash and chop the green coriander leaves. Heat the oil in a handi and add cloves, small cardamom, bay leaf and cinnamon stick and sauté till it starts to crackle.
  • Now add the ginger-garlic paste, chicken pieces and let it cook for five minutes.
  • Add the brown onion paste, roasted gram flour, salt and white pepper. Cook till the chicken is almost cooked.
  • Add to it the yellow chilli powder, garam masala powder, and the beaten curd and cook for a few seconds.
  • Add to it the yellow chilli powder, garam masala powder, and the beaten curd and cook for a few seconds.hew nut paste and cream.
  • Before serving add the saffron and a pinch of nutmeg and cardamom powder. Garnish it with chopped coriander leaves and serve hot.


Chicken ( Murg ) Awadhi Korma, photo 1Chicken ( Murg ) Awadhi Korma, photo 2Chicken ( Murg ) Awadhi Korma, photo 3Chicken ( Murg ) Awadhi Korma, photo 4Chicken ( Murg ) Awadhi Korma, photo 5


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