Chicken Korma Recipe - Mughlai Style Chicken Curry
Chicken Korma Recipe is a tasty and easy to make, delicious Mughlai Recipe which is filled with royal flavours. Serve it for your house parties along with Pakki Mutton Biryani, Garlic Naan and Burani Raita.
Korma is an Indian style Mughlai gravy with marinated chicken or vegetables. A dish dates back to the 16th century prepared in the Mughal kitchen and said to have been served to Shah Jahan and his guests at the Taj Mahal inauguration, as mentioned in the history.
Mildly spiced with the flavour of mixed royal spices, the meat is braised in curd or fresh cream in this recipe, Chicken Korma. Here, a healthier version of the recipe where Chicken is cooked in onion puree that equally gives a mild taste but if prepared with more ghee, it gives a different aroma with a nice texture.
If you like this recipe, you can also try other Chicken Gravy recipes for your Weekend Dinner Meals
- 400 grams Chicken , cut into pieces
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Sunflower Oil
- 1 teaspoon Ginger Garlic Paste
- Salt , to taste
- 1-1/2 cup Onion
- 1 inch Ginger
- 4 cloves Garlic
- 2 cup Water
- 2 teaspoon Sunflower Oil
- 2 Green Chilli
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoon Curd (Dahi / Yogurt) , beaten with a little water
- 1 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Garam masala powder
- 1 tablespoon Coriander (Dhania) Leaves , chopped
- 1 teaspoon Sunflower Oil
How to make Chicken Korma Recipe - Mughlai Style Chicken Curry
To begin making the Chicken Korma recipe, firstly clean and wash the chicken pieces.
Drain the water completely and add it in a bowl along with pepper powder, kashmiri red chilli powder, cooking oil, salt and ginger garlic paste. Mix everything well and keep it aside for about 30 minutes.
Add onions, salt, ginger and garlic pods in a pressure cooker with some water and pressure cook it for 1 whistle. Let it cool down and add it in the mixer grinder. Make a fine paste out of it and keep it aside.
Heat a heavy bottom pan with oil, add green cardamom. After 10 seconds, add in the marinated chicken pieces and cook it for about 10 minutes.
The chicken will turn white from inside once it is cooked. Take it out in a bowl.
In the same pan, add some more oil. Add shahi jeera, green chillies and cook for about 10 seconds. Next, switch the heat low, add in the onion paste, salt to taste and curd.
After a minute, switch the heat high and cook for about 6 to 7 minutes. Once the chicken and gravy is properly cooked, sprinkle the garam masala powder and coriander leaves. Switch of the gas, cover it and let it rest for 5 to 10 minutes before serving.