Sanjeev Kapoor

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Murgh Korma

Boneless chicken pieces cooked in rich gravy.

This recipe is from the book Microwave Cooking Made Easy.

Preparation Time : 1.30-2 hour

Cooking time : 16-20 minutes

Servings : 4

Murgh Korma

Main Ingredients

Boneless chicken, Cashewnuts




Main Course-Chicken

Level Of Cooking


Try something new


  • Boneless chicken cut into 1 inch cubes
    600 grams
  • Cashewnuts
    1/2 cup
  • Yogurt
    1 cup
  • Ginger-garlic paste
    2 teaspoons
  • Green chillies chopped
  • Red chilli powder
    1 teaspoon
  • Coriander powder
    2 teaspoons
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Bay leaf
  • Cloves
  • Green cardamoms
  • Garam masala powder
    1 teaspoon
  • White pepper powder
    1/4 teaspoon
  • Fresh cream
    1/3 cup
  • Fresh coriander sprigs chopped
    a few


Step 1

Soak the cashewnuts in three quarter cup water for half an hour. Grind to a smooth paste.

Step 2

Whisk the yogurt with ginger-garlic paste, green chillies, red chilli powder, coriander powder and salt. Marinate the chicken in this for half an hour. Place the oil, bayleaf, cloves and cardamoms in a microwave bowl and cook, uncovered, on Microwave HIGH (100%) for one minute.

Step 3

Add the marinated chicken, two tablespoons water and cook, covered on Microwave HIGH (100%) for five minutes. Mix in cashewnut paste, garam masala powder and white pepper powder. Cover and cook on Microwave MEDIUM (70%) for eight minutes till chicken is tender.

Step 4

Stir in cream and serve hot garnished with coriander.

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