Mughlai Murg Korma
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 750 grams chicken cut into medium pieces
  • 500 grams onion finely chopped
  • 8-10 cloves of garlic finely chopped
  • 1.5 inches piece of ginger root finely chopped
  • 12 green cardamom slightly crushed
  • 24 cloves
  • 4 bay leaf
  • 2 tsp roasted coriander powder
  • 1 tsp red chili powder
  • 250 grams whisked curd
  • 125 ml fresh cream
  • Cooking Oil
  • Salt
Instructions
  1. Heat 3 tbsp of oil in a large pan.Now add chopped ginger-garlic and roast them until we get rid of he raw fragrance.
  2. Now add chopped onions to the pan and fry them till they become tender.
  3. After 5 minutes, onions would become tender. Now add bay leaf, cloves, green cardamom and fry them.
  4. After 5 more minutes of frying, onions would become brown.
  5. Now add coriander powder, red chili powder and roast them for 1 minute.
  6. Now add 2 tbsp curd and keep stirring until we see no water content.
  7. Now add remaining curd and keep stirring until we see no water content in the pan.
  8. When excess water content evaporates from the masala paste, add chicken..
  9. We must sear the chicken (surface must turn brown) at medium-high flame for 5 minutes.
  10. When chicken pieces are seared, lower the flame. Now add ½ cup water and salt as per taste and mix them all well.
  11. Chicken must be cooked covered on low flame and cooked until done.
  12. Chicken would be cooked in 20 minutes.
  13. Add fresh cream and turn off the flame. Mix the cream well with the gravy. Cover the korma and let it rest for 30 minutes before serving.
  14. Mughlai Murg Korma can be relished with Naan or steamed rice.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/mughlai-murg-korma/