Murghi Korma (Chicken in Saffron-Almond Sauce)

Name: Murghi Korma (Chicken in Saffron-Almond Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup heavy cream, slightly warmed (I have substituted plain yogurt with great results); ½ teaspoon saffron thread; 1 14 lbs chicken breasts, boneless and skinless; 2 tablespoons fresh cilantro, finely choppped; 1 teaspoon salt (to taste); ½ teaspoon ground cayenne pepper; ½ cup blanched almond, slivered (or coarsely chopped); ¼ cup water; 1 teaspoon garam masala; 2 tablespoons ghee or 2 tablespoons vegetable oil; 2 tablespoons fresh ginger, finely chopped; 5 -7 garlic cloves, finely chopped

Servings: persons

½ cup heavy cream, slightly warmed (I have substituted plain yogurt with great results)
½ teaspoon saffron thread
1 14 lbs chicken breasts, boneless and skinless
2 tablespoons fresh cilantro, finely choppped
1 teaspoon salt (to taste)
½ teaspoon ground cayenne pepper
½ cup blanched almond, slivered (or coarsely chopped)
¼ cup water
1 teaspoon garam masala
2 tablespoons ghee or 2 tablespoons vegetable oil
2 tablespoons fresh ginger, finely chopped
5 -7 garlic cloves, finely chopped

1
In a shallow bowl or resealable container, combine the warm cream and saffron.
2
Set aside.
3
Meanwhile, pat the chicken dry and cut it crosswise into 1-inch-thick strips.
4
Add the chicken to the saffron cream along with the cilantro, salt and cayenne pepper.
5
Cover and refrigerate for at least 30 minutes and up to 8 hours.
6
Meanwhile, in a blender, puree the almonds, water and garam masala until fairly smooth.
7
Set aside.
8
In a large skillet over medium-high heat, heat the ghee or oil.
9
Add the ginger and garlic and stir-fry until golden, 2 to 3 minutes.
10
Add the chicken mixture, reduce the heat to medium and cook, uncovered, stirring occasionally, for 12 to 15 minutes.
11
The chicken should be almost but not quite cooked through.
12
Add the almond mixture, return to a simmer and cook, covered, stirring occasionally, for 8 to 10 minutes, until the chicken is cooked through.
13
Serve immediately.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup heavy cream, slightly warmed (I have substituted plain yogurt with great results), ½ teaspoon saffron thread, 1 14 lbs chicken breasts, boneless and skinless, 2 tablespoons fresh cilantro, finely choppped, and more.

Yes, Murghi Korma (Chicken in Saffron-Almond Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!