Let's talk murgh korma the OG of creamy curries that's here to steal the show with its rich, luxurious vibes. This royal dish is everything you want in comfort food, but make it fancy. Tender chicken, slow cooked in a luscious gravy made with yogurt, spices, and nuts, is the kind of indulgence you'll crave on repeat. A classic murgh korma recipe starts with marinated chicken that's infused with the warm, aromatic flavors of garlic, ginger, and spices like cardamom, cinnamon, and nutmeg. A silky mix of whisked yogurt, cashews, and almonds is cooked to perfection with a splash of ghee for that irresistible richness. And the spices? They're the soul of the dish, adding depth and layers of flavor that hit just right. The secret to this korma's next-level deliciousness? It's all about letting the chicken soak up those creamy, spiced flavors until every bite melts in your mouth. Serve it with butter naan, fragrant basmati rice, or even parathas for a meal that screams “treat yo' self.” Murgh korma isn't just a dish—it's an experience. Perfect for a dinner party flex or a cozy night in, this recipe of murgh korma brings big royal energy to your table. Creamy, flavorful, and unforgettable, it's time to give this classic the spotlight it deserves.

• 1 kg chicken
• 1 tsp kashmiri chilli powder
• Salt
• 3 tbsp vegetable oil
• 4 clove
• 6 green cardamom
• 1/2 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1 white onions
• 6 garlic cloves
• 1 ginger
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 150 ml greek yogurt
• Coriander leaves
• Salt

• Murgh korma is your one-way ticket to flavor town—creamy, aromatic, and packed with a medley of spices that'll have you coming back for seconds. This murgh korma recipe is rich, indulgent, and perfect for when you're feeling fancy or hosting a feast.
• Start by marinating 1 kg of chicken pieces (on the bone, skinned, and cut into medium pieces) with 1 teaspoon of Kashmiri chili powder and a pinch of salt for about 30 minutes to infuse some bold flavors.
• Heat 3 tablespoons of vegetable oil in a deep pan over medium heat and toss in 4 cloves, 6 green cardamom pods, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of black peppercorns, letting them crackle and release their fragrant oils.
• Finely chop 1 large white onion and saut it in the spiced oil until golden brown, giving the base a rich, sweet flavor.
• Grind 6 cloves of garlic and a 1-inch piece of ginger into a paste, then add it to the onions, cooking until the raw aroma disappears.
• Sprinkle in 1/2 teaspoon of turmeric powder and 1 heaped teaspoon of coriander powder, stirring to combine the spices evenly.
• Add the marinated chicken and cook on medium-high heat until it's well-seared and coated in the masala, locking in all those gorgeous spices.
• Lower the heat and slowly fold in 150 ml of whisked Greek yogurt, stirring constantly to prevent it from curdling while creating a creamy, luscious gravy.
• Cover the pan and let the chicken simmer gently for 20-25 minutes, stirring occasionally, until it's tender and cooked through.
• Season with salt to taste and garnish generously with freshly chopped coriander for that fresh, herby finish.
• Serve your murgh korma hot with naan, roti, or steamed rice, and get ready to soak up all the deliciousness of this royal dish.
• This recipe of murgh korma is a true celebration of rich flavors and velvety textures, guaranteed to steal the spotlight at your dinner table!