Go Back Download PDF
–+ servings

chicken korma - lucknowi style

This chicken dish, murgh kurma, comes from Lucknow, and is a characteristic Mughal recipe. A mildly spiced, delicate and elegant dish.
a serving bowl of northern style chicken korma
prepare: 10 minutes
cook: 35 minutes
marinate: 1 day
total time: 1 day 45 minutes
difficulty: simple
yield: 4 servings
calories: 659 kcal
diet: gluten free
cuisine: awadhi, Indian, mughlai

equipment

  • small frypan
  • large bowl
  • wide pan with lid

ingredients

  • 800 g chicken thigh fillets - skin removed and cut into medium pieces

for the marinade

for cooking

for serving

instructions

to marinate

  • Place a small frypan on medium heat and add the coriander seeds. Toast them until they become aromatic then remove them from the heat. When cool enough to handle, grind to a fine powder. Set aside.
  • Put the ghee in the small pan over medium heat. When hot, put in the cassia, bay leaves, cardamom pods, cloves and cumin seeds. When they start to sizzle, take off the heat and allow them to cool.
  • Once cooled, remove and reserve the bay leaves. Make a smooth paste with the spice mix, the ground coriander seeds, salt and a little water.
  • Place the chicken in a mixing bowl, cover with the paste from the blender and mix well, ensuring that the chicken is evenly coated. Add the reserved bay leaves. Cover, refrigerate and marinate overnight.

to cook

  • Warm the milk, then add the saffron threads. Stir and set aside to infuse.
  • Heat the ghee in a wide frying pan over medium heat and when hot, add the asafoetida and ginger powder. Stir and fry for 30 seconds.
  • Add the chicken and marinade, mix well, and cook for five minutes or until the chicken starts to colour.
  • Reduce the heat to low and add the yoghurt one tablespoon at a time, ensuring it is well combined before adding the next tablespoon. Cook the chicken, uncovered, on a very low simmer for 15 minutes.  Do not allow it to boil, or the yoghurt will split and curdle.
  • When the chicken is almost cooked, raise the heat to thicken the sauce, stirring gently to not break up the chicken. This will take around 10 minutes.
  • Stir in the saffron infused milk and mix well.

to serve

  • Remove from heat, then sprinkle with coriander leaves and almonds to serve.

notes

Cut the chicken thigh fillets into 3cm (1.5 inch) pieces.

private notes

This feature is only available to subscribers.

nutrition

Serving: 250 g | Calories: 659 kcal | Carbohydrates: 10 g | Protein: 37 g | Fat: 53 g | Saturated Fat: 20 g | Cholesterol: 245 mg | Sodium: 487 mg | Potassium: 634 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 365 IU | Vitamin C: 2 mg | Calcium: 163 mg | Iron: 3 mg