Mar 30, 2015

Mughlai Chicken Korma ~ Chicken in Kings Style

Today I am bringing the Chicken cooked in Kings Style, that is Mughlai Chicken Korma! This recipe is very rich and delicious, spicy and creamy at the same time. Usually Mughlai style cooking varies from mild to spicy dishes, and is popular in South Asia and in Northern parts of India. Along with spices, nuts or yogurt paste will be added in this style cooking that makes these curries creamy and unique in taste. Korma is the dish where vegetables or meat cooked in spicy sauce made with yogurt. I have tried Aloo Korma ( my mom's recipe) several times that goes well with Vegetable Pulao Rice. So today twisting the Chicken Korma in Mughali Style resulted in hot seat at the Dinner Table. I would say this dish stands in the middle on the spice scale and Kids can handle this pretty well. My Kids and Hubby totally loved this dish today, I am also thrilled with the texture, color and beautiful looks of this Chicken Korma! I can see this happening more in my kitchen from now-on. Here is the recipe for you, Njoy!

Mughali Chicken Korma


For Marination:
Chicken - 2 lb ( 1 kg) ( bone-in chicken is preferred)
salt - 1 tsp
black pepper - 1/2 tsp
lime juice - 1 Tbsp

For Korma:
Oil - 3 Tbsp
Ginger Garlic Paste - 1 Tbsp
Onion Paste - 1/2 cup
Tomato Puree - 1 cup ( I have used Heinz Tin)
Curd - 1/2 cup ( Yogurt)
Cream - 1/2 cup
water - 1 cup
salt - 1 tsp
turmeric powder - 1 tsp
Kashmir Red Chili Powder - 1 Tbsp
Coriander Powder - 1 Tbsp
Garam Masala - 1 tsp
Black Pepper - 1 tsp ( freshly ground) for garnish

Preparatory Steps:
First Wash and Drain the chicken. Take chicken in the medium bowl. Add salt and freshly ground black pepper to the chicken, rub it all over the chicken. Now add 1 Tbsp lime juice, mix well and coat the chicken completely.  Close the lid, set aside and marinate for at least 30 min in the refrigerator.

  1. Heat Oil in the Non-Stick pan. Add Onion Paste to the pan once the oil is hot. Saute it for 2 min, until the raw smell goes away. 
  2. Add ginger garlic paste to the pan and mix it well with onion paste. Once the oil gets separate add turmeric powder and coriander powder. saute for 2 min.
  3. Add 1/2 cup curd mix well until curd mixes into onion paste. saute for 1 min. 
  4. Now add marinated chicken to the pan and fry with oil and onion paste. fry for 2 min, Chicken starts changing color and becomes tender. 
  5. Add 1 cup tomato puree to the pan and mix it well. Add 1 tsp salt and red chili powder. Add 1 cup of water. Close the lid and let the chicken cook with spices for 10 min on low heat. 
  6. Add 1/2 cup of cream to the pan and mix it well, simmer for another 10 min. By now chicken should be cooked fully, taste and adjust salt as required.
  7. Now top with Garam Masala powder and simmer for 5 more minutes. Garnish with Coriander Leaves or spiring onions and switch off the stove and transfer the Korma into serving bowl and serve with soft roti/parata or with white rice. Sprinkle some freshly ground black pepper for extra zing...right before serving!
Take a Close Peek!

  • Unlike other chicken recipes, here for marination we use just salt and pepper, because yogurt will be directly used in the gravy.
  • This dish goes well with Roti because the chicken is not spicy inside, but coated with spicy gravy. 
  • The touch of yogurt and cream in the gravy makes it rich, creamy and flavorful while softening all other spices
  • Tomato puree adds lot of bright color and little tangy flavor. Kashmir Red Chili powder also adds lot of bright color to this korma. 
  • To add some more creaminess you can add cashew nut or poppy seed paste that makes this more creamier and perfect combo for roti. (NutPaste:  grind 2 Tbsp of Cashew nuts or Poppy Seeds in 1 Tbsp of milk). I have used cream in this recipe, hence didn't add any nutty paste. If you are adding nutty paste then skip the cream. otherwise this dish becomes too creamy and mild.
  • Korma involves the slow cooking called 'Braising' technique meaning cooking meat on slow heat and simmer for most of the time, that technique gives the special taste to this dish. If you are in a hurry rather skip this recipe, but Do not get tempted to pressure cook chicken in this recipe! :-D

will be back with another great chicken recipe,
Take Care and Happy Cooking until then!

1 comment:

  1. Mm yummy one of my favorite dishes. Thanks for sharing this recipe.




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