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Mughlai Chicken Korma Recipe : Just Lazeez

Mughlai Chicken Korma or Shahi Chicken Korma Recipe

How to make Mughlai Chicken Korma or Shahi Chicken Korma Recipe (Step by Step)

Mughlai Chicken Korma or Shahi Chicken Korma Recipe – Mughlai Chicken Korma or Shahi Chicken Korma is an Indian recipe from the Mughlai cuisine. This Mughal speciality is a spicy and authentic Mughlai curry dish.

What is korma?

Korma refers to the cooking method – braising – and not to a particular set of ingredients as is commonly thought. It is usually a mild creamy curry fragrant with cardamom, saffron and the rose water as was favoured by the Persians.

Derived from Urdu culture, it’s also known as qorma, khorma, kurma, kormah or qovurma, which all mean “braising” – and that’s how the dish is made.

Mughlai chicken korma or shahi chicken korma

Mughlai Chicken Korma Recipe

Nitin Pande from Singapore recently sent in a Mughlai Chicken Korma recipe which is an adaptation from various sources including a well known Pakistani chef. No names were given of any of the sources.

However, since Nitin had very graciously shared this recipe with us, I decided to call it Pande Ka Chicken. This Mughlai Chicken Korma Recipe with its new nomenclature was made on Saturday last and consumed over the next two days after that. The results were absolutely fantastic as ratified by the representatives of various age groups.

It is rich, creamy, full of spices and flavour, and just begs to be soaked up by a piece of fresh naan. Korma is a Curry dish which has its roots in North India. Derived from Urdu culture, it’s also known as qorma, khorma, kurma, kormah or qovurma, which all mean “braising” – how the dish is made.

Mughlai cuisine consists of dishes that have been cooked with moist heat. First, the meat is seared over high heat, and then it is slowly cooked in liquid, either broth or water. These dishes usually call for plenty of other side items. So you can see how Mughlai chicken korma fits in.

The richness also comes from the creamy paste and earthy kick from spices and vegetables.

This creamy, spiced Mughlai Chicken Korma recipe is the stuff dreams are made of. Loosen up your pants and make this delectable Indian dish at home!

I am reproducing the actual Mughlai Chicken Korma recipe as sent in by Nitin below though I have made some very minor procedural and unnoticeable corrections. The final product is extremely rich so you may want to exercise caution if you are high on cholesterol already.

And if you are a risk-taker, Enjoy!! by all means.

  • Preparation Time: 15 minutes
  • Cooking time: 30 minutes
  • Cooking Gizmos: Thick bottomed pan or pressure cooker without its lid
  • Serves: 2-3 easily
Mughlai Chicken Korma Recipe
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Mughlai Chicken Korma Recipe | Shahi Chicken Korma Recipe

Mughlai Chicken Korma or Shahi Chicken Korma Recipe - Mughlai Chicken Korma or Shahi Chicken Korma is an Indian recipe from the Mughlai cuisine. This Mughal speciality is a spicy and authentic Mughlai curry dish.
Course Main Course
Cuisine Indian, Mughlai
Diet Halal
Keyword Chicken Korma, Mughlai Chicken Korma, Murgh Korma, Shahi Chicken Korma
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 200kcal

Ingredients

  • 500 gram Chicken on the bone Without the skin
  • 100 ml Cooking oil Any preffered vegetable oil
  • 100 ml Heavy Cream
  • 4 Tablespoon Thick curd
  • 2 Tablespoon Butter
  • 2 Piece Onions Medium size
  • 2 inch Ginger Fresh; Make a paste
  • 8 Piece Garlic Cloves Fresh; Make a paste
  • 1 Piece Tomato Medium size; make a paste
  • 1 Tablespoon Black Peppercorns
  • 10 Piece Cloves
  • 1 inch Cinnamon Stick
  • 15 Piece Cardamom – Green
  • 5 Piece Cardamom – Black
  • 2 Tablespoons Coriander Powder
  • 0.5 Tablespoon Turmeric Powder
  • 1 Tablespoons Five Spice Mix Panchphoran
  • 0.5 Teaspoon Salt

Instructions

  • Clean, wash, pat dry the chicken.
  • Grind the onion, garlic and ginger together into a fine paste.
  • Heat the oil in a deep and heavy bottom pan. Add the onion, garlic and ginger paste. Let the paste lose water but don’t let it brown.
  • Add the chicken pieces, all the spices (except 10 green cardamoms which you should take out and keep aside) and stir gently on medium heat.
  • Add the chopped tomato or tomato paste.
  • In 10 minutes, the chicken should be soft and oil should separate onto the sides.
  • Add the 10 green cardamoms that were set aside (powder the seeds, remove the husk and then add)
  • Add the cream and curd mixed together.
  • The cooking time after adding the cream+curd should not be more than 2-3 mins else it can curdle.
  • Add the butter and remove from heat. Add salt to taste
  • Serve with chapati, naan or pita bread

Notes

  • Unlike regular meat curries where the spice mix is fried intensely with less oil, the trick here is that the mix cooks in a lot of oil and not a lot of stirring is required.
  • Add curd cream mix at the end else it might curdle on high heat.
  • Salt is to be added after removing the chicken from heat.

FINALLY, TO SUM IT UP

Mughlai chicken korma recipe aka shahi chicken korma recipe

Mughlai Chicken Korma or Shahi Chicken Korma Recipe – Mughlai Chicken Korma or Shahi Chicken Korma is an Indian recipe from the Mughlai cuisine. This Mughal speciality is a spicy and authentic Mughlai curry dish.

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