Mughlai Chicken Korma | Chicken Korma Recipe | Mughlai Style Chicken Gravy | How to make Chicken Korma | Mughlai Chicken | Chicken Korma | Chicken Curry
Ingredients for Mughlai Chicken Korma
- Chicken, big pieces- 1 kg
For marination:
- Thick curd/ yogurt- 200 ml
- Salt- 1.5 tsp or to taste
For Cashew-poppy seeds paste:
- Cashew nuts- 10-15
- Poppy seeds- 4 tsp
Spice powder blend:
- Cinnamon- 2 one inch pieces
- Green cardamom- 6
- Cloves- 5
- Shajeera (Caraway seeds)- 1/2 tsp
- Fried onion paste- of 4 medium sized onions, sliced & fried
- Ginger garlic paste- 4 tsp
- Red Chilli powder- 4 tsp
- Turmeric powder- 3/4 tsp
- Coriander powder- 5 tsp
- Oil- 4 tbsp
- Coriander leaves, chopped- 2 tbsp
- Mint leaves, chopped- 2 tbsp
Preparation:
- Marinate the chicken pieces with whisked curd/plain yogurt and salt. Set aside for an hour.
- Slice and fry the onions till golden. Remove from oil, cool and grind to a rough powder/paste.
- To make cashew & poppy seeds paste, add the two into a blender/grinder and rough grind it first. Now add 1/2 cup of water and blend into a smooth paste.
- Powder the whole spices in a mortar & pestle or a spice grinder.
- Chop the coriander leaves & mint.
Process:
- Heat oil in a kadai/pan and add the ginger garlic paste. Fry for a minute and add the cashew-poppy seeds paste. Mix and fry for 2 mins on low heat.
- Now add Chilli powder, Turmeric powder and Coriander powder.
- Mix and add 1/2 cup water. Mix well and fry on low heat for around 2 mins till oil separates.
- Now add the marinated chicken and fry on medium heat for around 5 mins.
- Continue to cook on medium to low heat for another 10 mins till the spices are cooked and oil separates.
- Add the fried onion paste, mix well and then add 1.5 cups of water.
- Cook covered on low heat for 15 mins.
- Lastly add the spice powder blend and the chopped coriander & mint leaves.
- Simmer on low heat for 5 mins.
- Serve hot with rice or naan.
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