Mughlai Chicken Korma
It’s happy time my parents have come to visit me. Hence I made this special dish for them. Along with Mughlai Chicken Korma I made crispy fried chicken, rice and served with pav. Also after a long time I am posting a non veg recipe. I was on a small break after a long time. Guess everyone deserves a break after hard work. However some breaks are forced and some are voluntarily 
Coming back to Mughlai Chicken Korma it’s easy. Tastes great with pav, paratha and rice. Mainly yogurt, some whole spices, desiccated coconut, almond paste and coriander leaves goes in making this dish. Potatoes are not added to the authentic dish however I have added them as we love potatoes in chicken curry. SO it’s optional to add potatoes.
I am waiting for hubby to taste as made this for the first time. He is my best critic so anxiously await for his reaction and feedback. I am feeling very happy and positive today sometimes we all do right??? The wait is over he loved the curry 
am so happy….
Feel like partying harder and taking more small breaks. It’s rightly said when you go for a break you never feel like getting back to work. But for a change I am happy to work and get back. I love Mughlai food have tried many mughlai recipes like mughlai chicken curry, egg curry mughlai and mughlai palak paneer. All are tried and tested recipe.
Mughlai food is rich and flavorful cuisine famous all over the world. Mughlai food were made for mugals, emperors hence the food reflects their heritage, taste, culture and lifestyle. Mostly ghee, dry fruits, milk etc are used in this cuisine be it veg Or non veg.
Mughlai Chicken Korma step by step details below:
Marinate chicken with turmeric and salt for 5 mins. Make a paste of melon seed, almond, dry coconut, sesame seed and cashewnuts with some water. Take ghee + oil in a deep vessel fry the marinated chicken pieces until golden brown in color.
Remove the chicken and drain if any excess oil. In the same oil fry onion julienne until dark brown in color.
Add bayleaf, caraway seed, green cardamom, black cardamom, sugar and little salt. Saute for a minute.
Now add ginger-garlic paste. Saute until raw smell of ginger goes away.
Add half of yogurt and cook until water evaporates.
Time to add potatoes and garam masala powder.
Add chicken pieces cover and simmer for 10 mins.
Put rest of yogurt and cook until potatoes are cooked. Add the melon-almond paste now and cook for 3 to 4 mins.
Lastly add salt for seasoning and coriander leaves. Sprinkle some garam masala powder and mace powder switch off the gas. Serve hot with pao Or rice.
Notes:
Cook on medium heat.Adding potatoes are optional.
2 tbsp butter + 2 tbsp oil
1.5 tbsp ginger – garlic paste
1 tbsp turmeric powder
3 onion julienne
1 bay leaf
1 t/s caraway seed
250 gms fresh yogurt
1 potato diced into squares (optional)
1 tbsp garam masala powder + 1 t/s more for sprinkling later
1 tbsp red chili powder Or as required
6 green cardamom
1 black cardamom
1 tbsp sugar
2 tbsp melon seed
1 tbsp white sesame seed
8 almonds
8 cashewnuts
2 tbsp desiccated coconut flakes Or dry coconut powder
½ cup coriander leaves chopped finely
1 t/s mace powder
salt as per taste
Remove the chicken and drain if any excess oil. In the same oil fry onion julienne until dark brown in color.
Add bayleaf, caraway seed, green cardamom, black cardamom, sugar and little salt. Saute for a minute.
Now add ginger-garlic paste. Saute until raw smell of ginger goes away.
Add half of yogurt and cook until water evaporates.
Time to add potatoes and garam masala powder.
Add chicken pieces cover and simmer for 10 mins.
Put rest of yogurt and cook until potatoes are cooked.
Add the melon- almond paste now and cook for 3 to 4 mins.
Lastly add salt for seasoning and coriander leaves. Sprinkle some garam masala powder and mace powder switch off the gas. Serve hot with pao Or rice.
Adding potatoes are optional.
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