Mughlai chicken(North Indian chicken korma curry)

Mughlai chicken is a tasty, thick North Indian chicken curry that you won’t be able to resist with all its flavours.

The Mughlai chicken korma curry is first marinated with yoghurt and spices, then cooked with a paste of cashew and fried onions, followed by additional spices like cumin, coriander and garam masala powder.

With step-by-step recipe instructions and images, making this restaurant-style chicken mughlay curry is going to be a breeze.

Serving ideas for Mughlai chicken korma.

This Indian chicken curry comes with a really tasty thick cashew and yoghurt-based gravy which pairs well with almost anything.

The curry is also quite heavy which makes a satisfying meal when you are really hungry.

Serve with Naan bread, roti, yellow rice, vegetable fried rice, egg fried rice, biryani, chapati, parathas, and poori.

Along with the carbs, here are some extra side dishes that will go well with this Indian chicken curry.

• Date and lime chutney
• Sri Lankan Malay pickle
• Pineapple chutney
• Spicy devilled potato curry
• Bombay potato curry.
• Brinjal salad
• Cashew and peas curry

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tips on making mughlai korma

• Preparing time
  If you are making this curry for a festival or function, start at least 2 to 3 hours early, not because of the difficulty of making the dish but because there’s prep work involved.

Chicken

• You can cook with bone-in chicken parts or boneless chicken. bone-in recommended.
• Having all the ingredients ready will cut down the time in preparing the dish.

• If you are using frozen chicken, make sure it’s completely defrosted before marinating to lock in the flavours.

• Marinate the chicken at least 2-3 hours.

Cooking time.

• If you are serving the North Indian korma for lunch(12:30-1:00 p.m. then start at 9:45 a.m
• Marinate the chicken first and then move on to other prep work.

• If you marinate the chicken overnight, then you can start at 10:30 a.m.

If you are serving the chicken curry for dinner(serving at 8:00 p.m. onwards).

Marinate the chicken part in the morning and start with prep work at 3:00 p.m. which leaves you enough time to enjoy the whole cooking process.

Utensils and appliances needed.

• Chopping board and knife.
• Small to medium-sized bowls to hold the ingredients.
• Large bowl to marinate the chicken.
• Frying pan to fry the onions.
• Blender with the spice attachment to make the cashew onions paste.
• Platter with kitchen paper towels over it for the fried onions.
• Large cooking pan to cook the chicken curry.

More Indian chicken curries

Chicken pasanda.

Chicken 65

Chettinad chicken curry

Chicken vindaloo

Indian chicken curry

recipe difficuly- little care needed.

ingredient to cook mughlai chicken korma

The ingredients mentioned below use standard measuring cups and spoons.

To marinate chicken

700g of chicken parts(this could be a mix of legs and breast parts)

1 tablespoon of ginger-garlic paste

1 teaspoon of Kashmiri chilli powder(substitute with regular red chilli powder or hot paprika)

1/2 a teaspoon of turmeric

Salt to season

To make the Mughlai chicken curry

3 large onions

1/4 teaspoon salt to use on the sliced onion

3-4 tablespoons of ghee(substitute with regular vegetable oil)

10 raw cashews

1/2 cup of plain yogurt

2 tablespoons of ghee(substitute with regular oil if you are unable to get ghee)

1/2 a cup of water

1″cinnamon piece

3 cardamom pods

1 teaspoon of cumin powder(use my cumin powder to make your own)

2 teaspoon of coriander powder(use my coriander recipe to make your own)

1/2 a teaspoon of garam masala

Salt to season

MAKING NORTH INDIAN CHICKEN MUGHLAI.

Prep work before making chicken Mughlai.

• Have all the ingredients you need ready.

• If you are using frozen chicken, make sure to defrost it, at least one hour before preparing the chicken Mughlai. then cut the chicken into the required size.
  Here’s a step-by-step guide on how to cut a whole chicken.

• Slice the onions thin, you will need the fried onions in two stages, so separate them, adding more of the onions to blend and the rest(maybe 1/4 cup)while cooking the chicken Mughlai recipe.

• Mince the garlic and ginger.

• If you are making your own cumin and coriander powder then make them as well, using the recipe given above on the ingredient list.

• Soak the cashews for 10 minutes, drain and have it ready when needed.

marinating the chicken for the Mughlai curry.

Place the chicken parts in a large bowl.

Add ginger-garlic paste(1 tbsp), Kashmiri chilli powder(1 tsp/substitute with red chilli powder or hot paprika), turmeric powder(1/2 tsp), and salt to season(1/2 to 1 tsp).

You can add more chilli powder if you like the curry spicy.

Cover with cling film and refrigerate for at least 2-3 hours.

frying the onions for the Mughlai chicken

Add salt(1/4 tsp)to the raw onions(3 large sliced)and mix through.

Set a shallow frying pan over low-medium fire and add some ghee(3-4 tbsp. substitute with vegetable oil).

Add the onions and cook, until they turn golden brown.

You will need to move them around for an even fry.

If you need more oil add some but make sure that you drain any excess oil on the fried onions before transferring them onto a plate covered with kitchen paper towels.

This should take about 15-20 minutes.

Once done set aside to cool for 10 minutes.

How to make the cashew-fried onions paste.

Now that the onions are cool.

Add half of the fried onions and soaked cashews(10), and plain yoghurt (1/2 a cup) into a blender.

Blend well.

How to cook the Mughlai chicken curry.

Place a large cooking pan over medium heat and add ghee(2 tbsp, if there was any ghee remaining after you fried the onions you can use that as well).

Fry the chicken for 10 minutes over low-medium fire until there is no moisture or natural juice left from the chicken parts.

Once the chicken parts are cooked, add the blended onion and cashew paste to the chicken with 1/2 a cup of water.

Cook for 10 minutes. then add cinnamon(1″), cardamom(3 pods), cumin powder(1 tsp), coriander powder(2 tsp) and garam masala(1/2 tsp).

Combine well.

Add the remaining fried onions, and reduce the fire.

Cook over low heat, and let the Mughlai chicken gravy thicken.

Taste for seasoning and add salt if necessary.

Cover and cook until you see the oil separating.

Garnish with some coriander leaves and serve while warm.

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