Mughlai Chicken Korma

Mughlai Chicken Korma –  is a royal recipe coming from the city of Lucknow, UP (Northern India). The Mughlai Cuisines are famous for there non-vegetarian(meat) recipes along with rich aromatic gravies with heavy use of spices, yogurt and cream. These recipes were usually made for the kings, hence they use a lot of nuts and aromatic ingredients apart from all the other ingredients used.

Chicken-Korma

Traditionally the Mughlai Chicken Korma recipe was made using special heavy bottom utensils made out of copper over coal/wood burners cooking for hours. There was two purpose for it:
  • First: It used to not burn the utensil while longer cooking hours.
  • Second: the minerals from cooking utensils were good for the body and absorbed in the food while cooking.
But as years passed by, we have customized the recipes keeping in mind time, availability & effort.
So gone are the heavy utensils and cooking for ours but we are not substituting on taste at all. This Mughlai Chicken Korma tastes as delicious but ready in under 40 minutes.
Serves: 4
Serving Suggestion: Can be served with Roti’s or Rice
Tools:
1 Large nonstick wok
1 Small nonstick Pan
Electric Grinder – For dry grinding
Ingredients:
Sauteed Onion Paste

1 lb. Boneless Chicken – Cut into bite size pieces
2 Medium Onions – chopped
1½ Cups Yogurt
1 tbsp Ginger+Garlic Paste
2 Tbsp Lemon Juice
3 Green Chilies – Deseeded & chopped
3 Tbsp Coriander leaves – finely chopped
3 Tbsp Mint leaves – finely chopped
6 Tbsp Mustard Oil – You may use any other oil of choice

2 Cups of Water

Spice Mix:
½ Tsp Turmeric Powder
2 Tsp Red Chili Powder – Optional if you want to reduce spiciness
½ Tsp Garam Masala Powder
½ Tsp Black Pepper Powder
2 Small Cinnamon Sticks
3-4 Green Cardamoms
2 Cloves
3 Bay Leaves
Salt – as per taste
Roasted Nuts:
(7 almonds, 6 peanuts and 1 Tsp poppy seeds)
Method:
  1. Heat small nonstick pan on high, add 2 tbsp oil and add onions, sauté for 1-2min on high flame. Reduce flame to medium and sauté till the onions are brown and caramelized (5-6min). Switch off the flame and cool completely.
  2. Using an electric grinder, grind the “roasted nuts” to a fine powder.
  3. Using an electric grinder, grind the cold sauteed onions to a fine and smooth paste.  (Pic 2)
  4. Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min.
  5. To the above wok, add onion paste, ginger/garlic paste, turmeric, red chili, garam masala, black pepper, lemon juice and salt to taste.  Keep sauteing for 2mins on medium flames.
  6. Now add chicken and saute for 5 minutes, till the chicken is slightly cooked.
  7. Now add Yogurt and saute for a minute.
  8. Add 2 cups of water and cover with lid and let it simmer for 20min on low heat. (Stir occasionally)
  9. Add the powdered nuts, green chilies, coriander and mint leaves.
  10. Cook for another 15min OR until the oil starts to separate.
  11. Serve Hot.

Tried Our Recipe – AWESOME!!!

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4 Adults

26472

Mughlai Chicken Korma

2 minPrep Time

30 minCook Time

32 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

1 lb. Boneless Chicken – Cut into bite size pieces?

2 Medium Onions - chopped?

1½ Cups Yogurt?

1 tbsp Ginger+Garlic Paste?

2 Tbsp Lemon Juice?

3 Green Chilies – Deseeded & chopped - optional

?3 Tbsp Coriander leaves - finely chopped?

3 Tbsp Mint leaves - finely chopped?

6 Tbsp Mustard Oil – You may use any other oil of choice

2 Cups of Water

 

Spice Mix:

½ Tsp Turmeric Powder

2 Tsp Red Chili Powder – Optional if you want to reduce spiciness

½ Tsp Garam Masala Powder

½ Tsp Black Pepper Powder

2 Small Cinnamon Sticks

3-4 Green Cardamoms

2 Cloves

3 Bay Leaves

Salt – as per taste

Roasted Nuts:

7 Almonds

6 Peanuts

1Tsp Poppy Seeds

 

Instructions

    Making the Onion Paste:
  1. Heat small nonstick pan on high, add 2 tbsp oil.
  2. Add onions, sauté for 1-2min on high flame.
  3. Reduce flame to medium and sauté till the onions are brown and caramelized (5-6min).
  4. Switch off the flame and cool completely.
  5. Using an electric grinder, grind the "roasted nuts" to a fine powder.
  6. Using an electric grinder, grind the cold sauteed onions to a fine and smooth paste.  (Pic 2)
  7. Making the Chicken:
  8. Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min.
  9. To the above wok, add onion paste, ginger/garlic paste, turmeric, red chili, garam masala, black pepper, lemon juice and salt to taste.  Keep sauteing for 2mins on medium flames.
  10. Now add chicken and saute for 5 minutes, till the chicken is slightly cooked.
  11. Now add Yogurt and saute for a minute.
  12. Add 2 cups of water and cover with lid and let it simmer for 20min on low heat. (Stir occasionally)
  13. Add the powdered nuts, green chilies, coriander and mint leaves.  
  14. Cook for another 15min OR until the oil starts to separate.
  15. Serve Hot.

Nutrition

Calories

26472 cal

Fat

2263 g

Carbs

998 g

Protein

990 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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http://www.easycookingwithmolly.com/2012/05/mughlai-chicken-korma/

83 Replies to "Mughlai Chicken Korma"

  • Mridu Kapoor March 6, 2018 (9:43 am)
    Hii Molly Great recipe.. but i cudnt find in method when to add yogurt.. please tell me at which point yogurt is to be added..
    • Molly Kumar March 6, 2018 (11:00 pm)
      Hi Mridu, I'm glad you want to try the recipe and you can add yogurt once the chicken is lightly sauteed. This was an old recipe but I've just updated the steps :)
  • Chrissie (thebusybaker.ca) September 1, 2015 (2:23 pm)
    This looks like a really great recipe to expand my horizons. My husband and I love Indian food but I don't make it at home too often. Time to change that!
    • Molly Kumar September 1, 2015 (9:06 pm)
      Do give it a try - I'm sure you'll will like it :)
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