Mughlai Chicken Korma Recipe

mughlai chicken korma recipe
mughlai chicken korma recipe
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AuthorBinitaCategoryDinners, Lunch, Main Dishes, Non VegetarianDifficultyIntermediate

Unique and delicious chicken korma with the tangy flavour of fried onions.

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients

Directions

Mughlai Chicken Korma Recipe

Ingredients

For Marination

  • 1/2 kg chicken
  • 4 tbsp yogurt
  • 1/4 tsp turmeric powder (haldi)
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • salt to taste

To Make Paste

  • 2 tbsp oil/ghee
  • 2 green cardamoms (choti elaichi)
  • 1 cup onions, sliced
  • 6-8 cashews
  • 4 almonds
  • 4 tbsp yogurt

For Chicken Korma Gravy

  • 1 bayleaf (tejpatta)
  • 5 cloves
  • 2 pieces of cinnamon of 1 inch each
  • 2 green chillies, slit
  • 1 cup water
  • 1/2 tsp garam masala
  • 1 tsp coriander (dhaniya) powder
  • 1/4 tsp red chilli powder
  • 2 tbsp coriander leaves, chopped
  • salt to taste

Preparation steps Marination for Chicken Korma recipe

  1. Take a deep bowl and add yogurt, ginger-garlic paste, turmeric powder,salt,red chilli powder and garam masala. Mix these well.
  2. Add the chicken pieces in the masala and mix again so that the pieces are evenly covered with masala.
  3. Cover and keep aside.

How to Make Onion paste for Chicken Korma recipe

  1. Put the pan on low flame and heat. Add 2 tbsp oil and 2 cardamoms.
  2. Add sliced onions and saute them until they turn golden brown.
  3. Add almonds and cashews. Let them cool.
  4. Put the cooled onions, almonds and cashews in a grinder. Add yogurt and blend to make a paste. Keep aside.

How To Cook Chicken Korma

  1. Add 1 tsp oil in a pan and heat on a low flame. Add bay leaf, cinnamon, cloves and cardamom and saute for 1 minute.
  2. Add green chillies and marinated chicken pieces. Pu the flame to medium to cook chicken.
  3. Add curd-onion paste and 1 cup water in the pan and mix well.
  4. Add coriander powder, garam masala, salt and mix well.
  5. Cover the pan and cook on low flame until chicken is cooked.Check the gravy for desired consistency.
  6. Garnish with coriander leaves and serve hot.

Important: Instead of cashews and almonds, you can use poppy seeds as well.

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