Mughlai Chicken Korma | How to make Mughlai Chicken Korma

By Huda Mulla  |  24th Sep 2016  |  
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  • Mughlai Chicken Korma, How to make Mughlai Chicken Korma
Mughlai Chicken Kormaby Huda Mulla
  • Prep Time

    20

    mins
  • Cook Time

    45

    mins
  • Serves

    8

    People

42

0

About Mughlai Chicken Korma Recipe

Mughlai Chicken Korma recipe. With paratha or naan. With the goodness of curd and cashew paste. With all the spices.

Mughlai Chicken Korma is delicious and authentic dish. Mughlai Chicken Korma by Huda Mulla is a great option when you want something interesting to eat at home. Restaurant style Mughlai Chicken Korma is liked by most people . The preparation time of this recipe is 20 minutes and it takes 45 minutes to cook it properly. Mughlai Chicken Korma is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mughlai Chicken Korma. Mughlai Chicken Korma is an amazing dish which is perfectly appropriate for any occasion. Mughlai Chicken Korma is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mughlai Chicken Korma at your home.

Mughlai Chicken Korma

Ingredients to make Mughlai Chicken Korma

  • chicken 1 kg
  • oil as required
  • curd 1 cup
  • cashew paste 2 tbsp
  • Onion paste of 2 onions
  • ginger Garlic paste 2 tbsp
  • Green chilli paste 4 to 5 tsp
  • tej patta 2 to 3
  • Shah jeera 1 tsp
  • For the Whole garam masala:
  • 2 - 3 cardamom
  • 2 - 3 cloves
  • 2 dalchini sticks
  • 4 to 5 whole black pepper
  • Corriander powder 1 tsp
  • Black pepper 1/2 tsp
  • jeera powder 1 tsp
  • Garam masala powder 1/2 tsp
  • salt as per taste

How to make Mughlai Chicken Korma

  1. Heat oil in a wok, add tej patta, shah jeera, ginger garlic paste and saute till the oil separates. Add in the whole garam masala and saute, add in the onion, green chilli paste and saute till golden brown.
  2. Add cashew paste, cook till oil separates again. Add curd, saute for a while. Add all the powder masalas, salt and saute till oil separates.
  3. Add in the chicken, cook for a few minutes and mix well. Now as per gravy choice, add water and let it cook on low flame.
  4. Once the chicken is cooked and there is a nice oil on top, turn off the stove.
  5. Serve hot with jeera rice or paratha.

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