Rich, fragrant, and indulgent, Murg Zafrani Korma is the kind of dish that instantly elevates any dining table. Slow-cooked with warming spices, creamy nuts, caramelised onions, and the robust flavour of mustard oil, this Mughlai-inspired curry strikes the perfect balance between spice and richness. The addition of Hamdard Khaalis Korma Masala lends depth and aroma to the dish, making it ideal for festive gatherings, family dinners, or special weekend meals. Paired with steamed rice, naan, or soft rotis, this korma promises comfort in every bite.

Murg Zafrani Korma

Prep time – 15 mins

Cooking time – 45 mins

Serves – 6 

Ingredients 

For Marinating Chicken

Chicken (curry cut) – 1 kg

Salt  – 1½ tsp

Ginger garlic paste – 2 tbsp

Hamdard Khaalis Korma Masala – 1 tsp

For Oil 

Mustard oil  – ⅓ cup 

Garlic chopped – 2 tsp

Water – ¼ cup

For Frying

Onion sliced – 1½ cups

Khus Khus – 3 tbsp

Desiccated Coconut – ¼ cup 

Cardamom – 4-5 nos

Cloves  – 4-5 nos

Cinnamon (2” piece)  – 1 no

Onion paste – ¾ cup

Hamdard Khaalis Turmeric  – ½ tsp

Hamdard Khaalis Red Chilli powder  – 1½ tsp

Hamdard Khaalis Coriander powder  – 1½ tbsp

Curd  – ½ cup

Cashew (soaked) – ¼ cup

Water  – as required 

Green chilli, slit  – 2 nos

Hamdard Khaalis Korma Masala  – 1 tsp

Coriander chopped  – handful 

For Garnish 

Coriander chopped  – handful 

Fried onions  – handful

Method 

We start by marinating the chicken with some salt, ginger, garlic paste, Hamdard Khaalis Korma Masala, haldi, and red chilli powder. Mix it and keep aside. In a deep kadai, heat mustard oil, but do not let it smoke. Mix together water and garlic, mix it, and then strain it. Sprinkle this garlic water on hot oil to remove the sharpness of the mustard oil.

In the same oil, add sliced onions and cook them till they turn light brown. Remove and strain to remove the oil. Spread the onions on a chopping board and chop them roughly. Add these fried onions to the marinated chicken.

Pour back the same oil into the kadai. Add cardamom, cinnamon, cloves, and once they splutter, pour the onion paste. Cook the paste till brown, and then add the chicken. Cook the chicken for 5 mins and then add Hamdard Khaalis Korma Masala &  coriander powder and stir it. Add curd, khus khus, cashew nuts, and coconut in a blender to make a smooth puree. 

Add this puree into the kadai and mix it. Cook the chicken for another 5 mins, and then add sufficient water to make a thick curry. Cover and cook the chicken till it is well-cooked. 

Adjust the seasoning, sprinkle Hamdard Khaalis Korma Masala, chopped coriander, and give it a stir. Serve it hot with rice or roti.

Velvety, aromatic, and layered with rich Mughlai flavours, Murg Zafrani Korma is a celebration dish that brings warmth and indulgence to the table. The creamy texture from nuts and coconut, combined with the earthy spice blend, creates a luxurious curry that pairs beautifully with rice, naan, or roomali roti. Whether served at a festive feast or a comforting family dinner, this korma is sure to leave everyone asking for seconds.