Mughlai murgh korma is a traditional Mughlai recipe. It has a rich and creamy gravy made with coconut and almonds. Here is the recipe.


All you need is

Chicken - 1 and 1\2 kg
Vinegar - 2 tsp
Ghee or oil - 1\4 cup
Onion - 2 cups ( thinly sliced
Bay leaves - 2
Green cardamom - 3-4
Black cardamom - 2-3
Cloves - 5-6
Black peppercorns - 8-10
Cinnamon stick - 1 inch piece
Javitri - small piece
Ginger - 2 inch piece
Garlic - 8-10 cloves
Almonds - 1\4 cup
Grated fresh coconut - 3 tbsp
Green chili - 1
Yogurt - 1 and 1\2 cup
Maida - 1 tsp
White pepper powder - 1 tsp
Kashmiri red chili powder - 2 and 1\2 tsp
Coriander powder - 2 and 1\2 tsp
Turmeric powder - 1\2 tsp
Salt to taste
Saffron  - A good pinch
Kewra essence - 8-10 drops
Rose water - 1 tsp
Garam masala - 1 tsp
Lemon juice - 2 tsp
Fresh cream - 2 tbsp


Method of preparation

Wash the chicken and apply vinegar on it.
Keep aside for 45 minutes to an hour.
Heat ghee in a pan.
Add onions and 1\2 tsp salt and fry on medium heat till golden brown
Remove on a plate through a slotted spoon.
In the same pan, add bay leaves, green cardamom, black cardamom, cloves, peppercorn, cinnamon and javitri.
Fry for 30 seconds.
Add chicken and fry on high heat for 5-7 minutes till slightly browned.
Meanwhile in a grinder, grind the fried onions, ginger, garlic, grated coconut, almonds and green chili to make a smooth paste.
Use little water if requires to grind.
Add the ground masala to the pan once the chicken is browned.
Whisk yogurt with maida and it to the pan.
Add salt, white pepper powder, red chili powder, coriander powder, turmeric powder and saffron to the pan.
Add a cup of water and let the chicken cook for almost an hour on low heat.
Add kewra essence, rose water, garam masala, lemon juice and fresh cream and cook for 3-4 minutes.
Serve hot with Naan or Zaafrani pilaf.