Saturday, 8 September 2012

Murg Awadhi Korma

Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.

Korma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies. There are both vegetarian(navratan korma) and non-vegetarian (chicken, lamb, beef & fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.

Don't get overwhelmed by the list of ingredients, as most of them are fairly available in an Indian kitchen. This korma is actually easy to put together and a guaranteed "crowd pleaser".

Murg Awadhi Korma
Adapted from here

1 kg                Chicken (boneless)
To taste           Salt
1 tsp               Turmeric powder
For frying        Oil
5 - 6 nos.         Onions (finely sliced)
150 gm            Cashewnuts
20 gm              Turmeric powder
15 gm              Red chilli powder
30 gm              Coriander powder
2 - 3 nos.          Bay leaf
1 inch piece      Cinnamon
4 -  5 pods        Green cardamom
4 -5 nos.           Cloves
10 nos.              Black peppercorns
2 flakes              Mace
1 tsp                 Shahi Jeera
1 tbsp               Garlic paste
1 tbsp               Ginger paste
2 nos.               Green chillies (slit lengthwise)
250 gm             Curd (whisked properly)
10 ml                Rose water
10 ml                Kewra water
2 drops             Mitha Ittar
A pinch             Green Cardamom powder
A pinch             Mace powder

In a mixing bowl, combine the chicken pieces with 1 tsp salt and turmeric powder and keep aside to marinate.
Heat oil in a kadhai, add sliced onions and fry on a medium flame till onions are light golden. Remove and drain on absorbent paper.In the same oil, add cashews, fry till light golden, remove and drain on absorbent paper.
Grind the onions and cashews separately to smooth pastes.
In a small mixing bowl, combine the turmeric powder, red chilli powder and coriander powder with 1½ tbsp water to form a paste. Keep aside.
Heat some of the oil (in which onions & cashews were fried) in a large frying pan, add bay leaf, cinnamon, green cardamom, cloves, peppercorns, mace and shahi jeera. When spices crackle, add ginger-garlic paste, the turmeric-chilli-coriander paste, green chillies and sauté till oil separates.
Mix in the beaten curd and keep stirring continuously to prevent the mixture from curdling. Cook till oil separates.
Add marinated chicken and cook for 5 to 6 minutes. Mix in 4 tbsp onion paste and cook for 7 to 8 minutes. Add about 30 gm cashew paste with about 200 ml water and cook for 10 to 15 minutes or till chicken is done. When done, remove the chicken from the gravy.
Heat the gravy in a saucepan, mix in rose water, kewra water and mitha ittar and cook for about 30 seconds. Add cardamom powder and mace powder and immediately remove from flame. Add chicken and serve hot.

I m linking this post to the blog-hop event Cook Like a Star, organised by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and me, Anuja of Simple Baking. You can also join us in this event by simply cooking or baking any recipe (from the contestants, judges or even sponsors)  from any MasterChef website (any countries) or cookbook and blog-hop with us for the whole month of September 2012. For more details, check here.
Here are my other blogger friends who have joined us in this blog-hop. Please visit their blogs to watch more of their 5 star recipes. 

To blog hop with us, simply copy and paste this HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste the code. get the InLinkz code The rules are fairly simple, 1) Your post must be a current post. 2) Please mention Cook Like a Star in your post and 3) Link back to Zoe, Baby Sumo or Anuja.
get the InLinkz code


  1. wow it definitely looks like a crowd pleaser..esp the crowd in my house !!:):)

  2. mmm.. yummy! This is perfectly made. A wonderful curry. Have a nice weekend.

  3. Looks so creamy and would be perfect for chapathis...

  4. Awesome dish..Awadhi cuisine has signature dishes that are so full of flavour.. Lovely event..
    Will surely participate..

  5. I would love this with a bowl of rice, now!

  6. Oooo!! what amazing clicks!! :) I'm a vegetarian and I am still imagining those flavours! awesome clicks!! :)

    You can check out my updates on my page here :)

  7. Delicious kurma recipe Anuja, you are right, this is party dish.

  8. Oh my! I love this! I bet that this would be great with some pulao rice or even roti! Yum!

  9. Anuja, this is making my mouth water!! I would eat all the sauce with a bowl of rice...

  10. Just mouthwatering...looks inviting & delicious!

  11. Hi Anuja, thank you for your concern. I'm fine... was a little busy with my work. I just posted a new posting, took me few day to plan that's why I'm MIA.

    By the way,something wrong with the cook like a star @ Master Chef HTML code from yours and Zoe's link also not working. So temporary I copy from Zoe's blog "cook like a Star". Can you send to my email address, then I can change the HTML code. My email

    Your Chicken korma look so good, yum yum.

    Have a nice weekend, warm regards and hugs to you.

  12. The gravy looks so tempting,yummy kurma.

  13. Hi Anuju, I manage to copy the HTML code from Zoe's blog but the HTML code in your posting I can't copy.
    Not sure if I'm doing it correctly, any error please let me know.

    With hugs and lots of love to you.

  14. Hi Anuja,

    Your chicken korma looks very interesting with the addition of rose water. I've never hear of kewra water before and wish to explore ths interesting ingredient further.

    About your badge, do you want to try save the attachment into your computer first and re-attach into your blog post? This might work better for you :D


  15. wow, this is mouth watering!! thank you for the explanation of the korma. I wonder the flavours are the same as ' kurma powder' that we can get from here. whatever it is, i think i will eat this with bowls and bowls of rice!

  16. Wow this dish looks extremely delicious! Would definitely love this with a bowl of piping hot rice! ;)

  17. I love hearing the background of your korma! It looks and sounds incredibly delicious!

  18. Gosh! This dish is soo mouthwatering! I 'm imagining the lovely aroma of this delicious dish! Very interesting recipe with rose water... AMAZING!


Thank you so much for taking the time to comment! Happy baking! :)

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