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.

Recipe Video


Cashew nut paste is used for thickening of the curry.