Shahi Mughlai Chicken Korma is a rich, creamy and delicious recipe from the royal kitchens of Mughals. This is one of the most popular recipe and you find it as a star recipe in any restaurant which specialises in Mughlai Cuisine. Mughlai Cuisine is always known for its aroma, taste, flavour and unique blend of spices. Unveiling the magic spice tale, to seduce your taste buds though this Shahi Mughlai Chicken Korma.
Reader’s Favorite Chicken Recipes – Achari Chicken, Butter Chicken, Methi Murgh Masala, Murgh Musallam, Quick and Easy Chicken Korma
What is Korma?
Korma in Mughlai Cuisine is often referred to thick and creamy gravy-based curries. The creaminess always come from nuts like almonds, cashews, chironji, etc. The spiciness in the recipe comes from cloves, cinnamon, etc. Every korma recipe is different in Mughlai Cuisine; the choice of spices and nuts totally depends on the main ingredient.
Mughlai Chicken Korma is often served with naan, paratha or roti. This korma also tastes best when served with flavoured rice like Jeera Rice, Ghee Rice, Bagara Khana, Coconut Rice, etc. You can even serve this with plain white rice.
Shahi Mughlai Chicken Ingredients
- 500g Chicken: Try to use medium skinless curry cut pieces.
- 3 Onions: Finely sliced for a rich flavor.
- 1 Bay Leaf: Adds a subtle aroma.
- 2 Cloves + 2 Cardamom + 1 small Cinnamon: For a fragrant spice blend.
- 1 tbsp. Red Chili Powder: Adds heat to the curry.
- ½ tbsp. Turmeric Powder: For a warm color.
- 1 tbsp. Ginger-Garlic Paste: Enhances the taste.
- ½ tbsp. Garam Masala: Adds a burst of spice.
- ½ tbsp. Roasted Coriander Powder: For a deep, earthy flavor.
- ¾ cup Curd: Adds a creamy texture.
- 10 Almonds + 5 Cashews: Ground to a paste for richness.
- 3 tbsp. Oil: For cooking.
- Salt: As per taste.
- 2 tbsp. Minced Coriander Leaves: For a fresh, herby touch.
Shahi Mughlai Chicken Korma
Delicious chicken curry with tender skinless pieces, cooked in a rich blend of spices, onions, and aromatic herbs. The creamy texture comes from a mix of curd, almonds, and cashews, creating a flavorful dish garnished with fresh coriander leaves. The combination of flavors is simply irresistible.
Imagine savoring each bite of this dish, the tender chicken coated in a luscious and fragrant curry sauce. The flavors dance on your palate, thanks to the well-balanced blend of spices. The onions and herbs add depth and complexity to the dish. The curd, almonds, and cashews contribute their creaminess and delicate undertones.
Complete this shahi mughlai chicken khorma with a sprinkle of fresh coriander leaves, which add a touch of freshness and brightness. The vibrant green leaves not only enhance the visual appeal but also bring a delightful herbal note to the overall flavor profile.
Whether you’re a fan of Indian cuisine or simply enjoy trying new flavors, this chicken curry is sure to please your taste buds and leave you craving for more. Bon appétit!
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Shahi Mughlai Chicken Korma
Shahi Mughlai Chicken Korma is a "Delicious chicken curry with tender skinless pieces, cooked in a rich blend of spices, onions, and aromatic herbs. The creamy texture comes from a mix of curd, almonds, and cashews, creating a flavorful dish garnished with fresh coriander leaves."
Ingredients
- 500 g Chicken (I used Skinless Curry Cut, medium)
- 3 Onions, finely sliced
- 1 Bay leaf
- 2 Cloves + 2 Cardamom + 1 small Cinnamon
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1 tbsp. Ginger-Garlic paste
- ½ tbsp. Garam Masala
- ½ tbsp. roasted Coriander powder
- ¾ cup Curd
- 10 Almonds
- 5 Cashews
- 3 tbsp. Oil
- Salt, as per taste
- 2 tbsp. minced Coriander leaves
Instructions
How To Make Shahi Mughlai Chicken Korma
- Thoroughly wash chicken pieces and pat them dry.
- In a pan, on low flame dry roast almonds and cashews for 4-5 minutes. Remove and set aside.
- Heat oil and fry sliced onions until they turn light brown. Drain and add this to mixer jar along with dry roasted almonds and cashews. Make a thick fine paste by adding little water.
- Remove this into a bowl and add red chili powder, turmeric powder, roasted coriander powder, ginger-garlic paste, curd and salt. Mix well.
- To this add chicken pieces and mix well. Using your hand (wear glove, if sensitive to spices) rub the chicken pieces to get coated with masala. Cover and set aside for 30-60 minutes. {Always remember, the more the marination time, the tastier the curry}
- In a heavy bottom vessel, add oil (use the same oil in which we fried onions) and to this add bay leaf, cardamom, cloves and cinnamon stick.
- Fry for a minute and remove the spices (bay leaf, cardamom, clove and cinnamon) from oil. Now add marinated chicken and fry on high by stirring for 5-6 minutes.
- Add ¾ cup of water and cover with a lid. Cook on low flame for 25-30 minutes by stirring occasionally. Sprinkle garam masala and turn off the flame.
- Leave the curry on stove for 10 minutes before opening the lid. Garnish with fresh minced coriander leaves and serve warm with roti or rice.
- Add love to make this Shahi Mughlai Chicken Korma taste ‘Yummy’.
Notes
Lubna's Serving Suggestions
- Plating: Arrange the cooked chicken pieces in a serving dish, ensuring they are evenly distributed.
- Sauce: Pour the rich and flavorful Korma sauce over the chicken. Ensure each piece is generously coated.
- Garnish: Sprinkle freshly chopped coriander leaves on top for a burst of freshness and color.
- Accompaniments: Serve Shahi Mughlai Chicken Korma with traditional Indian bread such as naan or roti, or with fragrant basmati rice. The bread or rice will help soak up the delicious sauce.
- Side Dish: Consider serving it with a cooling side dish like raita or a crisp salad to balance the richness of the dish.
- Lemon Wedges: Offer lemon wedges on the side. Squeezing a bit of lemon juice can add a hint of acidity, enhancing the overall flavor.
- Enjoy: Invite your guests to savor the rich and aromatic flavors of this Mughlai delicacy. Encourage them to mix and match the chicken with the sauce and the chosen accompaniment for a delightful culinary experience.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 328Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 82mgSodium: 275mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 23g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
suganya says
Yummy looking chicken curry. Looks awesome!
Lubna Karim says
Good to see you back. Thank you…
jenyscloset says
This looks delicious, I am definitely gonna try this!!! Thank you for sharing!!
Lubna Karim says
Thank you so much. Do share a pic if possible…
radhaaariv says
Omg ! what a blog . I just love it. Thank you for sharing this amazing mughlai chicken korma recipe with us. I tried at hoe and it came out very delicious. I am looking foraward to next recipe.
Lubna Karim says
I am glad to know that you liked the recipe. Thank you..
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Nicely explained..
Vijaya says
Thank you
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