From Juan Carlos Páez Rodríguez's kitchen in Chile.

Originally published on Cookpad Chile as Murgh Korma de Pollo, with US measurements.

Chicken Murgh Korma

Name: Chicken Murgh Korma
Total time: 9600 s
Yield: About 3 servings
Ingredients: 4 pieces chicken (can be breast or thigh); 1/3 cup blanched almonds (about 40 grams); 2/3 cup water (about 150 ml); 2 plain Greek yogurts; Juice of one lemon; 2 tablespoons vegetable oil; 1/2 teaspoon turmeric; 1 bay leaf; 1 teaspoon finely chopped garlic; 1 teaspoon finely chopped cilantro; 1 teaspoon grated or powdered ginger; 1 star anise pod or 1 teaspoon essence; 1 teaspoon chili of your choice; 1 red onion; 1 tablespoon ghee or butter; Almonds and pistachios for garnish; Basmati rice to accompany

Juan Carlos Páez Rodríguez @jcpaez

Santiago de Chile

This is one of the most famous dishes in Indian cuisine.

Juan Carlos Páez Rodríguez @jcpaez

Santiago de Chile

This is one of the most famous dishes in Indian cuisine.

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Ingredients

2 hours 40 minutes

About 3 servings

4 pieceschicken (can be breast or thigh)
1/3 cupblanched almonds (about 40 grams)
2/3 cupwater (about 150 ml)
2plain Greek yogurts
Juice of one lemon
2 tablespoonsvegetable oil
1/2 teaspoonturmeric
1bay leaf
1 teaspoonfinely chopped garlic
1 teaspoonfinely chopped cilantro
1 teaspoongrated or powdered ginger
1star anise pod or 1 teaspoon essence
1 teaspoonchili of your choice
1red onion
1 tablespoonghee or butter
Almonds and pistachios for garnish
Basmati rice to accompany

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Steps

2 hours 40 minutes

1

In a bowl, mix the turmeric, lemon juice, and one yogurt.
2

Wash the chicken and cover it with the previous mixture, place it in a dish, bake it, and refrigerate for 2 hours.
3
4

In a shallow pot, add one tablespoon of oil and brown the chicken, then set aside.
5

In the same pot, add the other tablespoon of oil and the butter.
6

Add the bay leaf, star anise, garlic, ginger, cilantro, and chili. Cook for 5 minutes on low heat, stirring constantly. Turn off the heat.
7

In an immersion blender, place the water and almonds and process until it looks like milk.
8

Turn the pot back on and add our almond milk and cook for 10 minutes.
9

Add the chicken and the other yogurt and mix. Cook for 15 minutes.
10

Meanwhile, slice the onion very thinly and brown it with a pinch of oil and set aside.
11

Toast the almonds without oil.
12

After 15 minutes in our pot, plate the dish.
13

Place the chicken with sauce on the plate and garnish with the onion, almonds, and pistachios. Serve with basmati rice.

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Juan Carlos Páez Rodríguez @jcpaez

Published in the US on April 09, 2025 14:31

Santiago de Chile

Trabajo de periodista deportivo. La pandemia me hizo acercarme a la cocina y parece que me acerqué bien 🤣. La mayoría de los platos, primera vez que los hago.