Mughlai Murgh Korma / Chicken in Rich Mughlai Style Gravy

Author: Neha Mathur
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Ingredients

  • Chicken - 1 and 1/2 kg
  • Vinegar - 2 tsp
  • Ghee or oil - 1/4 cup
  • Onion - 2 cups ( thinly sliced
  • Bay leaves - 2
  • Green cardamom - 3-4
  • Black cardamom - 2-3
  • Cloves - 5-6
  • Black peppercorns - 8-10
  • Cinnamon stick - 1 inch piece
  • Javitri - small piece
  • Ginger - 2 inch piece
  • Garlic - 8-10 cloves
  • Almonds - 1/4 cup
  • Grated fresh coconut - 3 tbsp
  • Green chili - 1
  • Yogurt - 1 and 1/2 cup
  • Maida - 1 tsp
  • White pepper powder - 1 tsp
  • Kashmiri red chili powder - 2 and 1/2 tsp
  • Coriander powder - 2 and 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Saffron  - A good pinch
  • Kewra essence - 8-10 drops
  • Rose water - 1 tsp
  • Garam masala - 1 tsp
  • Lemon juice - 2 tsp
  • Fresh cream - 2 tbsp

Instructions

  1. Wash the chicken and apply vinegar on it.
  2. Keep aside for 45 minutes to an hour.
  3. Heat ghee in a pan.
  4. Add onions and 1/2 tsp salt and fry on medium heat till golden brown
  5. Remove on a plate through a slotted spoon.
  6. In the same pan, add bay leaves, green cardamom, black cardamom, cloves, peppercorn, cinnamon and javitri.
  7. Fry for 30 seconds.
  8. Add chicken and fry on high heat for 5-7 minutes till slightly browned.
  9. Meanwhile in a grinder, grind the fried onions, ginger, garlic, grated coconut, almonds and green chili to make a smooth paste.
  10. Use little water if requires to grind.
  11. Add the ground masala to the pan once the chicken is browned.
  12. Whisk yogurt with maida and add it to the pan.
  13. Add salt, white pepper powder, red chili powder, coriander powder, turmeric powder and saffron to the pan.
  14. Add a cup of water and let the chicken cook for almost an hour on low heat.
  15. Add kewra essence, rose water, garam masala, lemon juice and fresh cream and cook for 3-4 minutes.
  16. Serve hot with Naan or Zaafrani pilaf.