Mughlai Chicken Korma – Indian Chicken Korma #chickenkorma

Mughlai Chicken Korma – chicken cooked with aromatic spices in thick yogurt, onion, and nuts based curry. Also called Indian Chicken Korma – It is an extremely popular dish from the Mughlai royal kitchen and Indian Cuisine.  

Mughlai Chicken Korma is one of my favorite recipes from the ‘Mughlai Cuisine’. It’s perfect for a weekend brunch.

What is Mughlai Chicken Korma?

As mentioned above, its an extremely popular Indian Chicken Korma recipe from the Royal Mughlai Kitchens of Lucknow/Hydrabad (where the Mughal’s ruled). 

It’s chicken cooked in a slow-simmered gravy/curry made using aromatic Indian spices along with yogurt, Indian masala, and powdered nuts.

Since it was cooked mostly for kings in earlier times, it hardly used any tomatoes as it was more of a yogurt curry.

Ingredients for the Mughlai Chicken Korma:

Chicken – cleaned and cut into small pieces.

Indian Spices – black pepper, green cardamom, black cardamom, etc

Indian Masala – made using onion, ginger and garlic

Nuts – almonds, poppy seeds (optional)

Thick Yogurt – whisked

The Process to Make Mughlai 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.

• 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.

 

As time passed, the heavy utensils got replaced with non-sticks/ dutch ovens or even slow cooker.

Also, the Mughlai Cuisines are famous for there non-vegetarian(meat) recipes along with rich aromatic gravies with heavy use of spices, yogurt, and cream.

But due to everyone’s dietary requirements and needs, I have tweaked this recipe a little and used ONLY Yogurt (Curd) instead of any cream or butter.

Hence the recipe is lighter, yet extremely delicious as all the other ingredients are same along with the cooking process.,

So, the results are always a delicious, aromatic chicken that melts in your mouth every time.

What’s So Special About Mughlai Chicken Korma?

What sets this chicken recipe apart from all the other recipes is the use of caramelized onions pasta and roasted nuts paste.

This along with thick yogurt results in a gravy that’s luscious and flavorful. Our Mughlai Chicken Korma is ready in under 40 minutes.

 

Mughlai Chicken Korma Recipe

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 for Mughlai Chicken Korma :

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

 

: Spices :

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
2 Small Black Cardamom
3-4 Green Cardamoms
2 Cloves
3 Bay Leaves
Salt – as per taste

: Roasted Nuts :

7 Almonds
6 Peanuts
1 Tsp Poppy Seeds – optional

 

 

How to Make Mughlai Chicken Korma Recipe:

 

• 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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Tried Our Recipe – AWESOME!!!

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This picture was taken on May 2012: