Entrée: India – मुर्ग कोरमा ▶ Murgh Korma (Chicken Korma)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in chicken breasts, about 1.5 lb total (680 g total)
1 cup (240 ml) plain yogurt
5 garlic cloves, minced
2 medium red onions, thinly sliced
2 cups (370 g) basmati rice
1 / 3 cup (15 g) fresh mint leaves, chopped
1 tsp (5 ml) white pepper
1 tsp (5 ml) mild chili powder
1 tsp (5 ml) ground coriander
1 / 2 tsp (2.5 ml) ground cardamom or 3 crushed pods
3 tbsp (45 ml) ghee or oil
2 cups (480 ml) water or stock
Salt to taste

Show original ingredient measurements

2 bone-in chicken breasts, about 1.5 lb total (680 g total)
1 cup (240 ml) plain yogurt
5 garlic cloves, minced
2 medium red onions, thinly sliced
2 cups (370 g) basmati rice
1 / 3 cup (15 g) fresh mint leaves, chopped
1 tsp white pepper
1 tsp mild chili powder
1 tsp ground coriander
1 / 2 tsp ground cardamom or 3 crushed pods
3 tbsp (45 ml) ghee or oil
2 cups (480 ml) water or stock
Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat ghee/oil in a heavy pan and sauté sliced red onion until golden and softened; remove half for garnish.
2. Add minced garlic, ground coriander and cardamom; sauté briefly, then add chicken and brown lightly.
3. Whisk yogurt with white pepper, chili powder and salt; add to pan, reduce heat and simmer gently, partially covered, for 25–30 minutes until chicken is tender.
4. Meanwhile rinse and cook basmati rice with 2 cups (480 ml) water until fluffy.
5. Stir chopped mint into the korma a few minutes before finishing. Adjust seasoning.
6. Serve the korma over basmati rice, topped with reserved fried onion and extra mint.

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1. Heat ghee/oil in a heavy pan and sauté sliced red onion until golden and softened; remove half for garnish.
2. Add minced garlic, ground coriander and cardamom; sauté briefly, then add chicken and brown lightly.
3. Whisk yogurt with white pepper, chili powder and salt; add to pan, reduce heat and simmer gently, partially covered, for 25–30 minutes until chicken is tender.
4. Meanwhile rinse and cook basmati rice with 2 cups water until fluffy.
5. Stir chopped mint into the korma a few minutes before finishing. Adjust seasoning.
6. Serve the korma over basmati rice, topped with reserved fried onion and extra mint.

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