Murgh Awadhi Korma.

Prep: 30 min Cook: 30 min Number of Portions: 04

An integral part of every Royal banquet this dish portrays the true nuances of the Lucknowi Nawabs. Light, silky very fragrant curry.


Chicken on the bone - 500 gms
Salt - to taste
oil -150ml
Shahi Jeera - 1tbsp
Cinnamon 1 long - 2nos
Cloves- 5 nos
Green cardamom - 8 nos
Bayleaf - 1 no
Ginger paste - 100 gms
Garlic paste - 100 gms
Turmeric -2tsp
Yellow chilly powder - 2tsp
Red chilly powder - 2tsp
Coriander powder -2tbsp
Yogurt - 250gms
Brown onion paste -150 gms
Brown cashewnut paste -75gms
Kewra water - 2tsp
Rose water - 2tsp
Javtri powder -1tsp


  • Clean the chicken, apply salt and keep aside.
  • Heat a thick bottom handi, add oil. Add green cardamom, shahi jeera, cinnamon cloves and bayleaf. When the spices crackle add ginger and garlic paste.
  • Separately mix with little water some salt, turmeric, yellow chilly powder, red chilly powder and coriander powder. Add this to the handi. Cook till oil surfaces.
  • Now increase the heat and quickly pour the whisked yogurt, stirring continuously. Do not stop until yogurt comes to a boil. Now cook again till oil surfaces.
  • Add the chicken and bhuno it. Add little water if required. Then add 1/2 cooked add brown onion paste and saute. Add sufficient water and bring to a boil. Keep the consistency thick.
  • Now remove from fire and strain the curry. Keep the chicken pieces separate.
  • Bring back on fire the strained curry and add cashew paste, kewra, rose water and javtri and green cardamom powder.


Cashew nut paste is used for thickening of the curry.