Mughlai Chicken Korma (Chicken in Aromatic Gravy)

Name: Mughlai Chicken Korma (Chicken in Aromatic Gravy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Mustard Oil, Divided; 2 whole Onions, Chopped; 7 whole Roasted Almonds; 6 whole Roasted Peanuts; 1 teaspoon Roasted Poppy Seeds; 2 sticks Cinnamon; 4 whole Green Cardamom; 2 whole Cloves; 3 leaves Bay Leaf; 1 whole Boneless Chicken, Cut Into Bite Size Pieces; 1 Tablespoon Ginger And Garlic Paste; 1/2 teaspoons Turmeric Powder; 2 teaspoons Red Chili Powder (optional); 1/2 teaspoons Garam Masala Powder; 1/2 teaspoons Black Pepper; 2 Tablespoons Lemon Juice; 2 teaspoons Salt, Or To Taste; 2 cups Water; 3 whole Green Chilies, Chopped; 3 Tablespoons Coriander Leaves, Finely Chopped; 3 Tablespoons Min Leaves, Finely Chopped

Servings: persons

5 Tablespoons Mustard Oil, Divided
2 whole Onions, Chopped
7 whole Roasted Almonds
6 whole Roasted Peanuts
1 teaspoon Roasted Poppy Seeds
2 sticks Cinnamon
4 whole Green Cardamom
2 whole Cloves
3 leaves Bay Leaf
1 whole Boneless Chicken, Cut Into Bite Size Pieces
1 Tablespoon Ginger And Garlic Paste
1/2 teaspoons Turmeric Powder
2 teaspoons Red Chili Powder (optional)
1/2 teaspoons Garam Masala Powder
1/2 teaspoons Black Pepper
2 Tablespoons Lemon Juice
2 teaspoons Salt, Or To Taste
2 cups Water
3 whole Green Chilies, Chopped
3 Tablespoons Coriander Leaves, Finely Chopped
3 Tablespoons Min Leaves, Finely Chopped

1
Heat small nonstick pan on high.
2
Add 2 tablespoons oil and add onions.
3
Saute for 1-2 minutes over high heat.
4
Reduce heat to medium and saute till the onions are brown and caramelized (5-6 minutes).
5
Switch off the flame and cool completely.
6
Using an electric grinder, grind the roasted almonds, peanuts, and poppy seeds to a fine powder.
7
Set aside.
8
Again using an electric grinder, grind the cooled caramelized onions to a fine and smooth paste.
9
Heat a large nonstick wok, add the remaining 3 tablespoons oil.
10
Add cinnamon sticks, cardamom, cloves and bay leaves.
11
Saute for 30 seconds.
12
Add chicken, onion paste, garlic and ginger paste, turmeric, red chili powder, garam masala, black pepper, lemon juice and salt to taste.
13
Keep sauteing for 10 minutes over medium heat.
14
Add the water and cover with lid and let it simmer for 20 minutes over low heat, stirring occasionally.
15
Add the ground nuts and poppy seeds, green chilies, coriander and mint leaves.
16
Cook for another 15 minutes or until the oil starts to separate.
17
Serve hot.

2087

kcal

Calories

163

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 Tablespoons Mustard Oil, Divided, 2 whole Onions, Chopped, 7 whole Roasted Almonds, 6 whole Roasted Peanuts, and more.

Yes, Mughlai Chicken Korma (Chicken in Aromatic Gravy) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!