Recipe: Murg Awadhi Korma

Serves 2, Preparation – 1 hour


  • 1 kg chicken
  • 100gm of of ghee or clarified butter
  • 3-4 cloves
  • 4-5 black cardamoms
  • 2-3 cinnamon sticks
  • 1 tbsp of coriander powder
  • 1.5 tsp of minced ginger
  • 1 tsp of minced garlic
  • 150 ml of yoghurt
  • 100 gm of cashew nuts
  • 100gm of sliced onions
  • .5 tsp of red chilli powder
  • 2 sprigs of fresh coriander leaves finely chopped
  • 4 tsp of cream for garnish
  • 4-5 almonds
  • Salt to taste


  • Skin chicken and cut into 8 pieces
  • Grind ginger and garlic to a fine paste
  • Fry onions and roast cashew nuts in a little ghee till golden brown and grind to a fine paste
  • Blanch almonds in hot water, remove skin, slice and roast them
  • Heat ghee; add whole garam masala (cloves, green and black cardamoms, cinnamon and crackle
  • Add coriander powder, red chilli powder, ginger-garlic paste, white pepper, powder and yoghurt, stir well.
  • Add chicken pieces and cook. When the oil separates from the chicken, add the onion cashew nut paste
  • Season and garnish with cream, chopped coriander leaves and roasted almond flakes
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