Lucknowi Chicken korma Recipe

Lucknowi Chicken korma Recipe
Lucknowi Chicken korma Recipe

A mild aromatic korma, this is basically a Muslim court dish, a blend of Moghlai and Nawabi cuisine. The Moghul Emperor Shahjehan, builder of the Taj Mahal monument, used to have all-white banquets on full-moon nights at the Agra Fort. The terrace of the fort was bedecked with white carpets and cushions and white flowers, the guests dressed in white, and all the dishes served were white in color. The white korma was later perfected at the tables of the gourmet Nawabs of Oudh in Lucknow.


Chicken 1 kg 8 pieces
Ginger garlic paste 2 tbsp heaped
Oil ½ cup heaped
Yogurt 1 cup
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Green cardamom ½ tsp grinded
Onion brown and crushed 4 tbsp
Coriander powder 2 tsp
Chili powder 2tsp
Salt 1 ½ tsp
Whole spices mixed 1 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Almonds blanched whole fried 10 to 12


Heat oil add whole spices with chicken, fry for 5 minutes,
add ginger garlic paste, salt, chili powder, coriander powder with ½ cup water,
cover and cook for 10 to 15 minutes add yogurt mixed with brown onion, nutmeg, mace and green cardamom,
cover and cook till chicken tender, lastly add Kewra and saffron, serve hot with sheermal.

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