Korma Mughlai

Korma Mughlai is a rich and aromatic Indian dish that features tender pieces of meat simmered in a creamy, spiced sauce. This dish is a celebration of Mughal culinary heritage, combining flavors of nuts, yogurt, and fragrant spices to create a delightful dining experience.

Ingredients

• Chicken, boneless - 300 grams
• Yogurt - 100 grams
• Onion, finely sliced - 1 medium
• Garlic paste - 1 teaspoon
• Ginger paste - 1 teaspoon
• Cashew nuts - 30 grams
• Almonds - 20 grams
• Green cardamom pods - 4
• Cloves - 4
• Cinnamon stick - 1 small piece
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Cooking oil - 3 tablespoons
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Soak cashew nuts and almonds in warm water for 15 minutes. Drain and blend into a smooth paste with a little water. Set aside.
2. In a bowl, mix yogurt, turmeric powder, red chili powder, and salt. Add chicken pieces and marinate for at least 30 minutes.
3. In a heavy-bottomed pan, heat oil over medium heat. Add sliced onions and sauté until golden brown.
4. Add garlic and ginger paste to the onions and fry for another minute until fragrant.
5. Add marinated chicken to the pan and cook until the chicken is no longer pink.
6. Stir in the nut paste and cook for 5 minutes, allowing the flavors to meld.
7. Add green cardamom, cloves, and cinnamon stick. Cover and let it simmer on low heat for 15 minutes, stirring occasionally.
8. Sprinkle garam masala and adjust seasoning if needed. Cook for an additional 5 minutes.
9. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 550
• Protein: 38 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains healthy fats from nuts, beneficial for heart health.

Tags