Mughlai Murgh Korma is a traditional Mughlai recipe. It has a rich and creamy gravy made with coconut and almonds. Mughlai Murgh Korma is not only a family favourite but I love making it for the fact that it makes me feel all satisfied as a food enthusiast.
The detailing of the cooking process for Mughlai Murgh Korma is so intricate and soul soothing that whenever my family or friend talk about Mughlai cuisine, the first thought in my mind comes for Mughlai Murgh Korma only, ha!
The thing about Mughlai cuisine it is royal and it makes you feel stately every time you relish it, so yes, Mughlai Murgh Korma soothes your soul. Mughlai Murgh Korma can be served with any of the Indian flatbreads.
Mughlai Murgh Korma
Mughlai Murgh Korma / Chicken in Rich Mughlai Style Gravy
A rich gravy of chicken which is best to serve for your dinner party
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 45 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 562 kcal
Ingredients
- 1 and 1/2 kgs Chicken
- 2 tsp Vinegar
- 1/4 cup Ghee or oil
- 2 cups Onion Thinly sliced
- 2 Bay leaves
- 3-4 Green cardamom
- 2-3 Black cardamom
- 5-6 Cloves
- 8-10 Black peppercorns
- 1 inch Cinnamon stick
- 1 inch Javitri
- 2 inch Ginger
- 8-10 cloves Garlic
- 1/4 cup Almonds
- 3 tbsp Fresh coconut Grated
- 1 Green chili
- 1 and 1/2 cup Yogurt
- 1 tsp Maida
- 1 tsp White pepper powder
- 2 and 1/2 tsp Kashmiri red chili powder
- 2 and 1/2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- Salt to taste
- 2 pinch Saffron
- 8-10 drops Kewra essence
- 1 tsp Rose water
- 1 tsp Garam masala
- 2 tsp Lemon juice
- 2 tbsp Fresh cream
Instructions
- Wash the chicken and apply vinegar on it.
- Keep aside for 45 minutes to an hour.
- Heat ghee in a pan.
- Add onions and 1/2 tsp salt and fry on medium heat till golden brown
- Remove on a plate through a slotted spoon.
- In the same pan, add bay leaves, green cardamom, black cardamom, cloves, peppercorn, cinnamon and javitri.
- Fry for 30 seconds.
- Add chicken and fry on high heat for 5-7 minutes till slightly browned.
- Meanwhile in a grinder, grind the fried onions, ginger, garlic, grated coconut, almonds and green chili to make a smooth paste.
- Use little water if requires to grind.
- Add the ground masala to the pan once the chicken is browned.
- Whisk yogurt with maida and add it to the pan.
- Add salt, white pepper powder, red chili powder, coriander powder, turmeric powder and saffron to the pan.
- Add a cup of water and let the chicken cook for almost an hour on low heat.
- Add kewra essence, rose water, garam masala, lemon juice and fresh cream and cook for 3-4 minutes.
- Serve hot with Naan or Zaafrani pilaf.
Nutrition Facts
Mughlai Murgh Korma / Chicken in Rich Mughlai Style Gravy
Amount Per Serving
Calories 562 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 14g88%
Cholesterol 166mg55%
Sodium 191mg8%
Potassium 580mg17%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 39g78%
Vitamin A 624IU12%
Vitamin C 10mg12%
Calcium 115mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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