MUGHLAI CHICKEN KORMA | CHICKEN KORMA RECIPE | MUGHLAI STYLE CHICKEN GRAVY

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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