Razia Syed's chicken with an almond yogurt sauce (Murghi korma) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 130) by Raghavan Iyer

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Accompaniments: Saffron-laced basmati rice (Zarda chaawal)

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Notes about this recipe

  • Delys77 on October 01, 2014

    Pg. 130 Made this with 4 breasts that were cubed instead of the whole chicken parts. Cooked in sauce for approximately 13 minutes and it was just right. The chicken was nicely tenderized by the overnight marinating and the sauce is lovely. I did remove all the spices before blending and then I put them back in to the pot after in a little spice bag. This did soften the flavour a little bit so you might consider putting in a bit of ground cardamom. On the whole pretty good. Didn't reheat as well as I would have hoped but this was likely the chicken breasts fault.

  • amraub on October 20, 2012

    Very rich, fragrant sauce with a lot of cardamom flavour.

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