Hi friends, Today I am sharing a recipe of Murgh Korma/ Khurma that I often make at home. Murgh Khurma or Chicken gravy is a traditional recipe that I learnt from my mother. I added some more ingredients to increase the taste and everyone at home simply loves this delicious Chicken gravy. This Murgh Korma gravy tastes best when serve with Pulao. I am going to share the recipe of making Pulao in one of my upcoming posts. Murgh Khurma along with Pulao or Roti is a wonderful combination and you can serve this delicious Murgh Khurma gravy for Lunch or Dinner. 

Murgh Khurma gravy is very easy to make and does not need marination or other time consuming processes. It just needs a pressure cooker and all the ingredients that are already there in our kitchen. So just go ahead and read out my recipe of making Murgh Korma. Make this delicious curry for lunch or dinner this weekend and let me know how much you liked it...

If you like potatoes, you can use a couple of potatoes in this Murgh Khurma. Just cut the potatoes into wedges and add along with Chicken. Potatoes add a wonderful taste to the Murgh Khurma.

Serves: 6

1/2 kilo chicken cut into pieces
4 tbsp oil
2 cardamoms
2 sticks cinnamon
2 cloves
1 tbsp garlic paste
1 tbsp ginger paste
5 big tomatoes pureed
1/2 cup curd
1 cup coconut paste
1 big onion finely sliced
2 tsp red chilli powder
1 tsp garam masala powder
1 tsp chicken masala powder
1 and 1/2 tsp salt (or to taste)
juice of 1 lemon
1/2 cup coriander and mint leaves


  • Heat oil in a pressure cooker, add cloves, cardamoms, cinnamon and onions and saute for a few minutes till onion turns golden.
  • Then add garlic paste, ginger paste and saute till the raw smell goes.
  • Next add garam masala powder, chicken masala powder, red chilli powder and salt. Mix well. 
  • Then add tomatoes, and curd. Stir well and cook for a couple of minutes till oil starts separating.
  • Now add the chicken pieces and mix well with the gravy. 
  • Dissolve the coconut paste in 3 cups water and add to the gravy along with coriander and mint leaves. 
  • Bring the gravy to a boil. 
  • Close the lid and pressure cook for 3 whistles.
  • Once the steam has escaped, open the lid and add lime juice. Mix well and bring the Murgh Khurma to a boil. 
  • Serve hot with pulao.

You can check out more than 50 chicken recipes in the below page

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