Mughlai Chicken Korma, how to make chicken korma|chicken korma recipes

Mild spiced, rich, delicious and easy to make is this Mughlai Chicken Korma! It’s happy time my parents have come to visit me. Hence I made this special dish for them. Along with Mughlai Chicken Korma I made crispy fried chicken, rice and served with pav.

Coming back to Mughlai Chicken Korma it’s easy. Tastes great with pav, paratha and rice. Mainly yogurt, some whole spices, desiccated coconut, almond paste and coriander leaves goes in making this dish. Potatoes are not added to the authentic dish however I have added them as we love potatoes in chicken curry. So it’s optional to add potatoes.

I am waiting for hubby to taste as made this for the first time. He is my best critic so anxiously await for his reaction and feedback. I am feeling very happy and positive today sometimes we all do right??? The wait is over he loved the curry am so happy….

Feel like partying harder and taking more small breaks. It’s rightly said when you go for a break you never feel like getting back to work. But for a change I am happy to work and get back. I love Mughlai food have tried many mughlai recipes like mughlai chicken curry, mughlai chicken masala, egg curry mughlai and mughlai palak paneer. All are tried and tested recipe.

Mughlai food is rich and flavorful cuisine famous all over the world. Mughlai food were made for mugals, emperors hence the food reflects their heritage, taste, culture and lifestyle. Mostly ghee, dry fruits, milk etc are used in this cuisine be it veg Or non veg.

Let’s make Mughlai Chicken Korma step by step :

1.Marinate chicken with turmeric and salt for 5 mins. Make a paste of melon seed, almond, dry coconut, sesame seed and cashewnuts with some water. Take ghee + oil in a deep vessel fry the marinated chicken pieces until golden brown in color.

2.Remove the chicken and drain if any excess oil. In the same oil fry onion julienne until dark brown in color.

3.Add bayleaf, caraway seed, green cardamom, black cardamom, sugar and little salt. Saute for a minute.

4.Now add ginger-garlic paste. Saute until raw smell of ginger goes away.

5.Add half of yogurt and cook until water evaporates.

6.Time to add potatoes and garam masala powder.

7.Add chicken pieces cover and simmer for 10 mins.

8.Put rest of yogurt and cook until potatoes are cooked. Add the melon-almond paste now and cook for 3 to 4 mins.

9.Lastly add salt for seasoning and coriander leaves. Sprinkle some garam masala powder and mace powder switch off the gas. Serve mughlai chicken korma hot with pao Or rice.

Mughlai chicken korma recipe below:

Mughlai Chicken Korma

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Mild spiced, rich, delicious and easy to make is this Mughlai Chicken Korma

Maria@flavorsofmumbai.com: Maria@flavorsofmumbai.com

Recipe type: Main

Cuisine: Indian

Serves: 6

Ingredients (used american measuring cup, 1 cup = 250 ml)

• 1 kg chicken with bone Or boneless
• 2 tbsp butter + 2 tbsp oil
• 1.5 tbsp ginger - garlic paste
• 1 tbsp turmeric powder (haldi)
• 3 onion julienne
• 1 bay leaf (tejpata)
• 1 t/s caraway seed (shahi jeera)
• 250 gms fresh yogurt (dahi)
• 1 potato diced into squares (optional)
• 1 tbsp garam masala powder + 1 t/s more for sprinkling later
• 1 tbsp red chili powder Or as required
• 6 green cardamom (elaichi)
• 1 black cardamom (moti elaichi)
• 1 tbsp sugar
• 2 tbsp melon seed
• 1 tbsp white sesame seed (safed til)
• 8 almonds (badam)
• 8 cashewnuts (kaju)
• 2 tbsp desiccated coconut flakes Or dry coconut powder
• ½ cup coriander leaves chopped finely
• 1 t/s mace powder (javitri powder)
• salt as per taste

Instructions

1. Marinate chicken with turmeric and salt for 5 mins. Make a paste of melon seed, almond, dry coconut, sesame seed and cashewnuts with some water.. Take ghee + oil in a deep vessel fry the marinated chicken pieces until golden brown in color.
2. Remove the chicken and drain if any excess oil. In the same oil fry onion julienne until dark brown in color.
3. Add bayleaf, caraway seed, green cardamom, black cardamom, sugar and little salt. Saute for a minute.
4. Now add ginger-garlic paste. Saute until raw smell of ginger goes away.
5. Add half of yogurt and cook until water evaporates.
6. Time to add potatoes and garam masala powder.
7. Add chicken pieces cover and simmer for 10 mins.
8. Put rest of yogurt and cook until potatoes are cooked.
9. Add the melon- almond paste now and cook for 3 to 4 mins.
10. Lastly add salt for seasoning and coriander leaves. Sprinkle some garam masala powder and mace powder switch off the gas. Serve mughlai chciken korma hot with pao Or rice.

Notes

1.Cook on medium heat.
2.Adding potatoes are optional.

3.2.2265

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