Mughlai Chicken Korma

Majority Indian Curries requires chopped onions and tomatoes. And I’m so tired doing the chopping, I’ve been wanting to make something that doesn’t require either of them or at least one of them. Yes, yes! I’m lazy. But I’m sure most Indian women would agree with me. We all need a break from Onions and tomatoes. Actually, we all DESERVE a break from the tearful and tiresome chopping.

So as I was going through my recipe book, I found this old Mughlai Chicken Korma recipe that was a hit every time I made it and it required no tomatoes. Yaaaay! Big win for me!

This, lovely people, is the best Mughlai curry I made up until now. Made with ghee, cashew nuts, and cream its full of rich ingredients and isn’t something you can make on a regular basis. You’ll gain an extra pound for sure, but trust me, its worth it. To all the weight conscious people who want to enjoy this too, just simply use fat-free curd and milk just like I did.

It’s creamy, velvety and luscious and goes perfectly well with Rumali roti or Naan.

INGREDIENTS:

15 pieces of Chicken

1 tbsp Ginger Garlic Paste

2 tbsp Curd

Juice of 1/2 Lemon

4 medium Onions sliced

10-12 Cashews

6 Green chilies chopped + 2 green chilies finely chopped (Optional Garnish)

3 Cloves

1 Cinnamon stick

1 Bay leaf

2 Cardamom

6-8 Pepper Corns

1 Tbsp Coriander Powder

1 cup Milk

Salt to taste

1 tbsp Kasoori methi

1 tbsp Fresh Cream

Coriander Leaves to garnish

NOTE:

*Marinating chicken is important. Marinate for at least 1 hour.

*You can add more whole spices if you want a stronger taste.

*You can use Cashew Powder instead of whole cashews.

*If the gravy is very thick, loosen it with some more milk.

*Finely chop green chilies and add towards the end to get a hint of spice (optional)

METHOD:

Marinate chicken with ginger garlic paste, curds, lime juice, and salt for at least 1 hour.

In a nonstick pot, heat about 2 tbsp ghee and 1 tbsp oil and fry onions and cashew till onions turn pinkish in color. Let it cool. Separate the fried onions and cashews from the ghee and transfer to a mixer with little water and blend till you are left with a paste.

In the same ghee that you fried onions, add whole spices and chopped green chilly and fry till aromatic. Add marinated chicken to this and coriander powder and saute well till oil leaves the masala.

Add Onion-Cashew paste and saute well. Add milk and simmer. Season with salt. Finally, garnish with kasoori methi, fresh cream, finely chopped green chilies, and coriander leaves.