Mughlai Chicken Korma

Mughlai Chicken Korma

This is a "Mughlai" recipe coming from the city of Lucknow,UP (Northern India). The Mughlai Cuisines are famous for there non-vegetarian(meat) recipes along with rich aromatic gravies with heavy use of spices, yogurt and cream. Traditionally these recipes were prepared using special heavy bottom utensils made out of iron/copper over coal/wood burners cooking for hours. But as years passed by, we have customized the recipes keeping in mind time, availability & effort. I usually prefer cooking these recipes for weekend brunch and here's the first one !!!

Serves: 4

Serving Suggestion: Can be served with Roti’s or Rice 

Tools:

1 Large nonstick wok

1 Small nonstick Pan

Electric Grinder – For dry grinding

Ingredients:

Sauteed Onion Paste

1 lb. Boneless Chicken – Cut into bite size pieces
2 Medium Onions - chopped
1½ Cups Yogurt
1 tbsp Ginger+Garlic Paste
2 Tbsp Lemon Juice
3 Green Chilies – Deseeded & chopped
3 Tbsp Coriander leaves - finely chopped
3 Tbsp Mint leaves - finely chopped
6 Tbsp Mustard Oil – You may use any other oil of choice

2 Cups of Water

Spice Mix:

½ Tsp Turmeric Powder
2 Tsp Red Chili Powder – Optional if you want to reduce spiciness
½ Tsp Garam Masala Powder
½ Tsp Black Pepper Powder
2 Small Cinnamon Sticks
3-4 Green Cardamoms
2 Cloves
3 Bay Leaves
Salt – as per taste

Roasted Nuts:  (7 almonds, 6 peanuts and 1 Tsp poppy seeds)

Method:

1. Heat small nonstick pan on high, add 2 tbsp oil and add onions, sauté for 1-2min on high flame. Reduce flame to medium and sauté till the onions are brown and caramelized (5-6min). Switch off the flame and cool completely.
2. Using an electric grinder, grind the "roasted nuts" to a fine powder.
3. Using an electric grinder, grind the cold sauteed onions to a fine and smooth paste.  (Pic 2)
4. Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min.
5. To the above wok, add chicken, onion paste, ginger/garlic paste, turmeric, red chili, garam masala, black pepper, lemon juice and salt to taste.  Keep sauteing for 10min on medium flames.
6. Add 2 cups of water and cover with lid and let it simmer for 20min on low heat. (Stir occasionally)
7. Add the powdered nuts, green chilies, coriander and mint leaves.  
8. Cook for another 15min OR until the oil starts to separate.
9. Serve Hot.