Jehangirabadi Murgh Korma, an Avadhi Cuisine Chicken Curry

An Avadhi cuisine style subtle chicken gravy prepared with boneless chicken tikka. This dish is devised by Chefs to reflect the culinary heritage of Jahangirabadi Palace Cooking in the time of Maharaja, Sir Mohammad Ejaz Rasul Khan of Jehangirabad.



  • Chicken (breasts, boneless) – 12 nos (Prepared into 2-inch tikka pieces)
  • Gram Flour (besan) – 15 grams
  • Ghee (clarified butter) – 75 grams
  • Green Cardamom (chotti elaichi) – 12 Nos.
  • Cloves (lavang) – 6 Nos.
  • Garlic Paste – 25 grams (strained)
  • Ginger Paste – 20 grams (strained)
  • Onions – 100 grams (ground)
  • Coriander Powder (dhania) – 12 grams
  • Red Chilli Powder (kashmiri deghi mirch) – 3 grams
  • Yogurt (curd) – 250 grams (beaten well)
  • Fried Onion Paste – 75 grams
  • Roasted Cashew Nut Paste – 15 grams
  • Clear chicken stock or water – 720 ml
  • Salt – To taste
  • Green Cardamom Powder (chotti elaichi powder) – 1 gram
  • Mace Powder (javitri powder) – 1 gram
  • Saffron – 1 gram (soaked in 30 ml. warm water)
  • Green Chillies – 2 Nos. (deseeded and cut into strips)
  • Coriander Leaves (dhania patta) – 4 grams (chopped)


  1. Pre-Prepare the chicken tikka pieces the day before. Next day prior to starting cooking vigorously rub with the tikka pieces with gram flour. Reserve for 5 minutes. Then wash off the gram flour.
  2. Take a kadhai, heat ghee in it and add cardamom and cloves. Stir well without burning.
  3. Then add ginger paste and garlic paste and stir-fry till moisture evaporates and aroma is released.
  4. Add onions and stir-fry until fat appears on the surface, take care not to burn the onion.
  5. Add coriander and the water dissolved kashmiri degi mirch powder (red chilli powder), saute until fat droplets beign to appear on the surface.
  6. Remove the kadhai from heat, add yogurt and stir well. Return kadhai to heat and bhunao until fat emerges on the surface.
  7. Then add the chicken tikka pieces and stir-fry for 3 minutes, add the fried onion paste and continue to bhunao until fat emerges from the sides.
  8. Add the cashew nut paste and stir fry for 2 to 3 minutes.
  9. Add chicken stock or water as available and salt to taste. Bring to a boil then reduce to low heat and simmer, stirring occasionally until the chicken gravy is of desired sauce consistency.
  10. Finally add cardamom powder, mace powder, saffron water, lemon juice and stir. Remove from heat and adjust seasoning. Garnish with chopped coriander and green chilli cut into julienne.
  11. Serve the prepared Jehangirabadi Murgh Korma hot with Roomali Roti, Khameeri Roti or Phulka.