Mughlai Chicken Korma (Mughlai Style Chicken Curry)

Mughlai Chicken Korma – chicken cooked with nuts, aromatic spices in a thick yogurt based curry.

Mughlai Chicken Korma was an extremely popular dish in the Mughlai royal kitchen and a part of the extremely popular Indian Cuisine.

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.

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.

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.

 

Mughlai Chicken Korma

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 :

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
1 Tsp Poppy Seeds – optional

 

 

: Method :

 

  • 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.

 

  • Using an electric grinder, grind the “roasted nuts” to a fine powder.

 

  • Using an electric grinder, grind the cold sauteed onions to a fine and smooth paste.  (Pic 2)

 

  • Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min.

 

  • 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.

 

  • Now add chicken and saute for 5 minutes, till the chicken is slightly cooked.

 

  • Now add Yogurt and saute for a minute.

 

  • Add 2 cups of water and cover with a lid and let it simmer for 20min on low heat. (Stir occasionally)

 

  • Add the powdered nuts, green chilies, coriander, and mint leaves.

 

  • Cook for another 15min OR until the oil starts to separate.

 

  • Serve Hot.

 

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Yield: 4

Mughlai Chicken Korma

Mughlai Chicken Korma
chicken cooked with nuts, aromatic spices in a thick yogurt based curry. Extremely popular royal recipe from the Mughlai Kitchens.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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)

Making the Chicken:

  1. Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min.
  2. 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.
  3. Now add chicken and saute for 5 minutes, till the chicken is slightly cooked.
  4. Now add Yogurt and saute for a minute.
  5. Add 2 cups of water and cover with lid and let it simmer for 20min on low heat. (Stir occasionally)
  6. Add the powdered nuts, green chilies, coriander and mint leaves. 
  7. Cook for another 15min OR until the oil starts to separate.
  8. Serve Hot.

Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 421 Total Fat 20g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 14g Cholesterol 106mg Sodium 627mg Carbohydrates 20g Fiber 5g Sugar 11g Protein 41g

63 Replies to "Mughlai Chicken Korma (Mughlai Style Chicken Curry)"

  • comment-avatar
    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 🙂

  • comment-avatar
    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!

    • comment-avatar
      Molly Kumar September 1, 2015 (9:06 pm)

      Do give it a try – I’m sure you’ll will like it 🙂

  • comment-avatar
    Molly Kumar September 1, 2015 (7:30 am)

    Sure Do – Thanks Lalaine.

  • comment-avatar
    Molly Kumar September 1, 2015 (7:26 am)

    That is so true – It’s interesting and inspiring.

  • comment-avatar
    Molly Kumar September 1, 2015 (7:25 am)

    Thanks Derek

  • comment-avatar
    Molly Kumar September 1, 2015 (7:25 am)

    Hahahha…whenever you’re next in town 🙂 Glad you liked it.

  • comment-avatar
    Molly Kumar September 1, 2015 (6:07 am)

    Thanks Razena.

  • comment-avatar
    Molly Kumar September 1, 2015 (6:05 am)

    Hahahha, maybe with some bread 😉 Thanks Claudia.

  • comment-avatar
    Molly Kumar September 1, 2015 (6:05 am)

    Thanks.

  • comment-avatar
    Molly Kumar September 1, 2015 (6:04 am)

    I’m glad, it’s a specialty from Northern India.

  • comment-avatar
    Molly Kumar September 1, 2015 (6:03 am)

    Thanks.

  • comment-avatar
    Molly Kumar September 1, 2015 (6:01 am)

    Thanks so much Lydia.

  • comment-avatar
    Sandra @ A Dash of Sanity September 1, 2015 (3:10 am)

    We do not make much Indian food, but I would love to give it a try. It looks fabulous and I love trying new recipes.

    • comment-avatar
      Molly Kumar September 1, 2015 (5:19 am)

      That would be fantastic, give it a try 🙂

  • comment-avatar
    Molly Kumar August 31, 2015 (10:27 pm)

    Thanks Richa.

  • comment-avatar
    Molly Kumar August 31, 2015 (10:26 pm)

    Thanks Katalina.

  • comment-avatar
    Trish August 31, 2015 (3:48 pm)

    Chicken korma is one of my all time favorite dishes! I would love to try this!

  • comment-avatar
    Michelle@healthiersteps August 31, 2015 (12:05 am)

    Love all the spice blends, sounds so flavorful!

  • comment-avatar
    Sabrina @ Dinner, then Dessert August 30, 2015 (4:19 pm)

    I love the spices in chicken korma! It’s such a great flavor profile!

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