Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Murgh Korma (Creamy Chicken Curry) Recipe
    Lost? Site Map

    Murgh Korma (Creamy Chicken Curry)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    1 hr 20 mins

    2 hrs

    rpgaymer's Note:

    "Chicken korma is a beloved Indian recipe that came from the Moghuls (the Muslim rulers of much of India from the 16th to 19th centuries). The meat is lightly browned, then simmered in yogurt and puréed almonds and cashew nuts, which give the dish its creaminess, but what makes it really special are the fragrant spices: I use whole spices and grind them together so their flavors become one in the sauce." —Hemant Mathur, chef and co-owner of Tulsi in New York City

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss chicken, minced ginger, minced garlic, lemon juice, and salt in a bowl; marinate & chill for 1 hour.
    2. 2
      Puree almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
    3. 3
      Heat 1/2 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes. Add sliced ginger, sliced garlic, and onions; cook until deeply caramelized, about 45 minutes. Purée mixture with 1/3 cup water; set onion paste aside.
    4. 4
      Add remaining 1/4 cup oil to pot over high heat. Add onion paste and serrano peppers; cook until oil separates, about 6 minutes. Add turmeric and paprika; cook for 1 minute.
    5. 5
      Add chicken; cook until lightly browned, about 8 minutes. Add 1 cup water; boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add nut paste and yogurt (temper the yogurt with a bit of the hot sauce before adding so it does not curdle); cook until emulsified, about 3 minutes.
    6. 6
      Serve with rice.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Murgh Korma (Creamy Chicken Curry)

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 555.2
     
    Calories from Fat 354
    63%
    Total Fat 39.4 g
    60%
    Saturated Fat 4.6 g
    23%
    Cholesterol 102.1 mg
    34%
    Sodium 592.0 mg
    24%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.1 g
    20%
    Protein 37.2 g
    74%

    The following items or measurements are not included:

    green cardamom pods

    ginger

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes