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Mughlai Chicken Korma Recipe, Chicken Korma Recipe

Mughlai Chicken Korma : Just Lazeez
Sumit Malhotra

Mughlai Chicken Korma Recipe

Nitin Pande from Singapore recently sent in a Mughlai Chicken Korma recipe which is an adaptation from various sources including a well known Pakistani chef. No names were given of any of the sources. However, since Nitin had very graciously shared this recipe with us, I decided to call it Pande Ka Chicken. This Mughlai Chicken Korma Recipe with its new nomenclature was made on Saturday last and consumed over the next two days after that. The results were absolutely fantastic as ratified by the representatives of various age groups. More on Mughlai Cuisine

I am reproducing the actual Mughlai Chicken Korma recipe as sent in by Nitin below though i have made some very minor procedural and unnoticeable corrections. The final production is extremely rich so you may want to exercise caution if you are high on cholesterol already. And if you are a risk taker, Enjoy!! by all means.

  • Preparation Time: 15 minutes
  • Cooking time: 30 minutes
  • Cooking Gizmos: Thick bottomed pan or pressure cooker without its lid
  • Serves: 2-3 easily

What you need for Mughlai Chicken Korma recipe?

What goes in?

What kinds?

How much?

Chicken on the boneWithout the skin500 gms
Cooking oil Any vegetable oil100 ml
Cream100 ml
Thick curd4 Tablespoons
Butter2 Tablespoons
OnionsMedium size2 No.
GingerFresh; Make paste2 inch
GarlicFresh; Make paste8 large cloves
TomatoMedium size; make paste1 No.
Black Peppercorns1 Tablespoon
Cloves10 No.
Cinnamon Stick1 inche
Cardamom – Green15 No.
Cardamom – Black5 No.
Coriander Powder2 Tablespoons
Turmeric Powder0.5 Tablespoon
Five Spice MixPanch Phoren1 Tablespoons
SaltTo taste

How to go about executing the Mughlai Chicken Korma recipe?

  1. Clean, wash, pat dry the chicken.
  2. Grind the onion, garlic and ginger together into a fine paste.
  3. Heat the oil in a deep and heavy bottom pan. Add the onion, garlic and ginger paste. Let the paste lose water but don’t let it brown.
  4. Add the chicken pieces, all the spices (except 10 green cardamom which you should take out and keep aside) and stir gently on medium heat.
  5. Add the chopped tomato or tomato paste.
  6. In 10 minutes, the chicken should be soft and oil should separate onto the sides.
  7. Add the 10 green cardamoms that were set aside (powder the seeds, remove the husk and then add)
  8. Add the cream and curd mixed together.
  9. The cooking time after adding the cream+curd shd not be more than 2-3 mins..else it can curdle.
  10. Add the butter and remove from heat. Add salt to taste
  11. Serve with chapati, naan or pita bread

Things to take care of while making Mughlai Chicken Korma Recipe

  • Unlike regular meat curries where the spice mix is fried intensely with less oil, the trick here is that the mix cooks in a lot of oil and not a lot of stirring is required.
  • Add curd cream mix at the end else it might curdle on high heat.
  • Salt is to be added after removing the chicken from heat.

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