10/01/2021
Ingredients for Mughlai Chicken Korma :
1 lb. Boneless Chicken โ Cut into bite-size pieces
2 Medium Onions โ chopped
1ยฝ Cups Yogurt
1 tbsp Ginger+Garlic Paste
2 Tbsp Lemon Juice
3 Green Chilies โ Deseeded & chopped
3 Tbsp Coriander leaves โ finely chopped
3 Tbsp Mint leaves โ finely chopped
6 Tbsp Mustard Oil โ You may use any other oil of choice
2 Cups of Water
Spices :
ยฝ Tsp Turmeric Powder
2 Tsp Red Chili Powder โ Optional if you want to reduce spiciness
ยฝ Tsp Garam Masala Powder
ยฝ Tsp Black Pepper Powder
2 Small Cinnamon Sticks
2 Small Black Cardamom
3-4 Green Cardamoms
2 Cloves
3 Bay Leaves
Salt โ as per taste
: Roasted Nuts :
7 Almonds
6 Peanuts
1 Tsp Poppy Seeds โ optional
How to Make Mughlai Chicken Korma Recipe:
Heat small nonstick pan on high, add 2 tbsp oil and add onions, sautรฉ for 1-2min on high flame.
Reduce flame to medium and sautรฉ till the onions are brown and caramelized (5-6min). Switch off the flame and cool completely.
Using an electric grinder, grind the โroasted nutsโ 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 ยฝ 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.