Mughlai Chicken Qorma

Mughlai chicken qorma

Here’s  the recipe for the creamy and absolutely delicious Mughlai chicken qorma that will make you want to eat more and more with every bite. Its easy to make and tastes even better the next day. Do try it out and let me know your feedback!

Ingredients (Serves 5 )

1. Chicken – Around 1.25 kg (You can use bone-in chicken or boneless and skinless chicken thighs. I used chicken thighs.)

2. Oil /butter / ghee – 1/4 cup + 1 – 2 tbsp (You can use extra light olive oil also if you prefer)

3. Onion – 1 large, finely chopped or ground to a paste

    Ginger-garlic paste – 2.5 tsp

5. Whole spices – 1 – 2 bay leaves, 2 inch cinnamon, 2 black cardamom, 1/4 tsp black pepper corns, 8 cloves, 4 green cardamom

    Turmeric powder – 1/2 tsp

    Cumin seeds – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

   Coriander powder – 1 tsp, heaped

   Garam masala powder – 1/2 + 1/2 tsp (Recipe below)

6. Tomato – 1 small, sliced

7. Yoghurt (not very sour) – 1/2 cup

    Fresh cream / whipping cream – 1/2 cup

8. Almonds – 10 – 12 (Soaked in water for a few hours and skin removed)

    Raisins – 2 tbsp

9. Sugar – 1/4 tsp (to balance the flavors)

    Saffron – 1 tiny pinch

10. Salt – To taste

11. Cilantro – 2 tbsp chopped, to garnish

Method

1. Whisk yoghurt and cream in a medium bowl. Set aside to use later.

2. Heat oil in a deep pan at medium heat. Add  ground onion paste (use it immediately after grinding otherwise it will turn bitter) and ginger-garlic paste. Saute for 7 –10 minutes until water evaporates and onion starts to change color.

3. Add the chicken pieces, enough salt and mix well.  Cook for a minute and then add all the ingredients numbered 5. Mix well and add in sliced tomato. Cook for 8 – 10 minutes stirring occasionally until oil starts separating.

4. Next add the beaten yoghurt-cream mixture. Mix well. Cover and cook for about 10 – 15 minutes. Open the lid and add almonds and raisins. Again cover and cook for 10- 15 minutes, stirring occasionally until chicken is done and oil separates. Add 1/2 tsp garam masala powder, 1/4 tsp sugar and a tiny pinch of saffron. Mix well. Cover and cook for 1 more minute. Switch off. Garnish with chopped cilantro. Serve the delicious Mughlai chicken qorma with naan, pulav, chapathis etc. We had it with basmati pilaf(recipe coming soon..)

Garam masala powder recipe

  1. Cumin seeds – 1 tbsp
  2. Black pepper – 1.5 tsp
  3. Cloves – 1/4 tsp
  4. Black cardamom – 1
  5. Cinnamon – 1/4 inch

Grind the above ingredients to a fine powder and transfer to an air-tight container. You need only 1 tsp  for this recipe.

Mughlai chicken qorma

Adapted from here

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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