What else can I make with these ingredients?
This recipe may contain allergens
Tavuk Döner
Medium 5 hr~380 kcal 8/10
🍛
Murgh Korma
North Indian chicken korma simmered in a creamy yogurt, almond, onion, and warm spice sauce.
Medium⏱️ 1 hr 40 min📖 1 min readServes 5~520 kcal🇮🇳 Indian🌍 Full translation
25 min prep 45 min cook 30 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 40 min- Prep25 min
- Resting/Marinating30 min
- Cooking45 min
Ingredients
5 servings
Quick:
For the chicken
- 800 gr Diced chicken thigh
For the sauce
- 1 su bardağı(~200 ml) Yogurt
- 0.5 su bardağı(~100 ml) Almonds
- 2 adet Onions
- 4 diş Garlic
- 20 gr Fresh ginger
- 0.4 su bardağı(~80 ml) Cream
For the spice mix
- 1 tatlı kaşığı(~10 ml) Garam masala
- 1 tatlı kaşığı(~10 ml) Ground coriander
- 0.5 çay kaşığı(~2.5 ml) Turmeric
For cooking
- 35 gr Butter
- 1 yemek kaşığı(~15 ml) Vegetable oil
General
- 1 çay kaşığı(~5 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Soak the almonds in hot water for 10 minutes, peel them, and blend smoothly with the yogurt.
10 min10:00 - 2
Finely chop the onions, garlic, and ginger.
- 3
Heat the butter and vegetable oil in a pot and fry the onions for 9 minutes, until light brown.
9 min09:00 - 4
Add the garlic, ginger, garam masala, coriander, and turmeric, then toss for 2 minutes.
2 min02:00 - 5
Add the chicken pieces and cook for 6 minutes, until the surfaces take on color.
6 min06:00 - 6
Add the almond yogurt and salt, then cook over low heat for 25 minutes.
25 min25:00 - 7
Stir in the cream and heat the sauce for 5 minutes, until glossy.
5 min05:00 - 8
Rest the murgh korma for 5 minutes and serve with rice.
5 min05:00
💡 Tip: Before adding the yogurt to the pot, temper it with 2 spoonfuls of warm sauce; the korma sauce stays glossy without curdling.
🍽️ Serving suggestion: Serve murgh korma with basmati rice, optional cucumber raita, and thin lavash.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin B12
Nutrition (per serving)
~520
kcal calories
34
g protein
18
g carbs
36
g fat
Protein 26%Carbs 14%Fat 60%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Milk
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Murgh Korma make?
This recipe serves 5.How long does Murgh Korma take?
Prep 25 minutes, cooking 45 minutes, including 30 minutes of passive resting; 100 minutes in total.Is Murgh Korma difficult?
This recipe is rated medium.How many calories does Murgh Korma have?
Approximately 520 kcal per serving. Protein: 34g, carbs: 18g, fat: 36g.Which allergens does Murgh Korma contain?
This recipe contains Milk, Tree nuts. Check it against your dietary needs.Which cuisine does Murgh Korma belong to?
This recipe belongs to Indian cuisine.How many ingredients does Murgh Korma need?
This recipe needs 13 ingredients.
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