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Murg Badam Korma

Murg Badam Korma
5
Prep time: , Cook time: , Total time:

INGREDIENTS:

INGREDIENTS:

Oil – ½ cup

Jeera – 1 tbl spn

Elichi – 3 nos

Dalchini – 2 nos

Laung – 5 nos

Sliced onions – 2 cups

Ginger garlic paste – 2 tbl spn

Turmeric – 1 ½ cup

Red chilly powder – 2 tsp

Coriander pwd – 1tbl spn

Yogurt – 1 cup

Chicken (on the bone) – ½ kg

Salt – 1 ½ tsp

Almond paste – ½ cup

Kewra – 1 tbl spn

Gulab jal – 1 1bl spn


PREPARATION:

PREPARATION:

  • Heat oil and add elichi, cinnamon, laung and jeera. Once they crackle add onions. Cook till they brown. Now add ginger garlic paste mixed with 1 cup of water. Cook for 2 mins and add turmeric, red chilly powder and coriander powder.
  • Now cook till oil surfaces. Now add whisked yogurt and keep stirring till it boils. Cook till oil surfaces. Now add chicken and salt, cook for 5 mins. Add sufficient water and allow to boil.
  • Add almond paste and cook till the chicken is done. Now remove the chicken and strain the curry. Pour back the curry over the chicken and give a quick boil.
  • Add kewra and gulab jal. Serve hot.

Nutritional Info:

Nutritional Info:

Calories

2122

Protein

113.4 gms

Total fat

162.2 gms

Saturated

9.9 gms

Monounsaturated

19.2 gms

Polyunsaturated

6.8 gms

Carbohydrates

47 gms

Fibre

5.2 gms

Cholesterol

270

Sodium

290.8 mg

Calcium

610 mg

Magnesium

199 mg

Potassium

1592 mg

Vitamin E

11 mg

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