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Mogalai Style Chicken Curry

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Mogalai Style Chicken Curry Recipe, How To Make Mogalai Style Chicken Curry Recipe

Mughlai Chicken Recipe is a simple yet wonderful dish from the ancient Mughal style of cooking that is full of flavors of Dhabha Style Chicken Curry.

Chicken Korma recipe is an admired traditional mild Mughlai dish made of coconut – cashew nut paste and yoghurt to give a nice silky rich creamy sauce or gravy. It’s not a very spicy dish as we will not be using the red chilli powder and the chicken is cooked and nicely blended with green chilies, pe... Read More..

About Recipe

How to make Mogalai Style Chicken Curry

(10 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Mogalai Style Chicken Curry
Author : Vahchef
Main Ingredient : Chicken
Servings : 2 persons
Published date : December 28, 2018


Ingredients used in Mogalai Style Chicken Curry
• Chicken - 1 cup.
• Fresh coconut - 1 cup.
• Almonds - 8 numbers.
• Cashewnuts - 8 numbers.
• Curd/yogurt - 1 cup.
• Ginger - small.
• Garlic - 6 numbers.
• Turmeric - 1/2 no.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Water - as required.
• Salt - to taste.
• Mint leaves - 1/2 cup.
• Oil - as required.
Method:
  • Take a pan, add oil and chicken, cook it well.
  • Now take a mixi jar, add fresh coconut pieces, almonds, cashew nuts, curd, ginger, garlic and make it into a fine paste.
  • Now add salt, turmeric powder, coriander powder, red chili powder and water in the chicken pan. Put on lid cook it for 5 minutes.
  • Then add earliergrindedcoconut and almond paste, cook for 10-15 more time.
  • At last, mix by sprinkling some chopped mint leaves.

Serve in a bowl with pulao to enjoy the refreshing taste of mughlaichicken.






Cooking with images





Articles


Chicken Korma recipe is an admired traditional mild Mughlai dish made of coconut – cashew nut paste and yoghurt to give a nice silky rich creamy sauce or gravy. It’s not a very spicy dish as we will not be using the red chilli powder and the chicken is cooked and nicely blended with green chilies, pepper powder and whole Indian spices.
 
It is a very popular dish in North-India. Most of the Indian food lovers love the rich creaminess of the korma and if you would like to eat it slightly hotter or spicier, then you can add chilli powder. Korma spelled as Qorma in Urdu and Kurma in Southern India is a dish originating from Central Asia or Western Asia.
 
Kormas could be made in  vegetarian and non-vegetarian version. Recipe of Chicken Korma is indicative of the Moghul cooking of Northern India – marked by silken curries, butter dishes and delicate flavors. In Iran, ghorme is a thick sauce of herbs and vegetables often used in stews.
Korma has its roots in the Mughlai cuisine of modern India. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present day Northern India, Pakistan and Bangladesh.
 
Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yoghurt or cream. The technique covers many different styles of korma.
 
Chicken korma Masala Recipe is one of the treasures of the Mughlai cuisine from all the variety of the chicken curry recipes. In Chicken korma, it’s more of the nice rich creamy paste of the nuts (cashew nut) and coconut that really pulls out the fragrance of the spices within and enhances the taste and flavor of the dish.
 
To prepare the Chicken Korma, in big frying pan heat oil, add whole garam masala, mustard seeds, cumin seeds and when they crackle add onions and fry well until they turn golden brown. Now add the turmeric pd, garlic garlic paste and fry till the raw flavor of the ginger garlic goes. Add curry leaves, chopped green chilies.
 
After a few minutes add the coconut and cashew nut paste, cook over slow flame as cashew nut paste can get burnt fast. Cook till oil oozes and then add the whisked yogurt, cumin pdr, coriander powder and mix. Add the chicken pieces and mix well. Add pepper powder mix and cover the pan with a lid and cook over a slow flame till done.  Add cream if you desire (optional) and serve hot with chopped coriander as garnish.
This is one of the most classic Chicken curry dishes and can be served with plain rice, pulao, biryani, dosai, appam, uttappam, and Malabar paratha or tandoori roti, naan. Chicken korma is one of the most luscious delicate mildly yellowish in color and a very tempting dish. Do try this and view the making of Chicken korma at: https://www.vahrehvah.com/Chicken+Korma:3264
 
The flavor of korma is based on the mixture of spices, including ground coriander and cumin, combined with beaten yoghurt kept below curdling temperature and poured in slowly and carefully with the meat juices. Traditionally, this dish would be cooked in a pot set over a very low fire, with charcoal on the lid to provide all-round heat.
A korma can be mildly spiced or fiery and may use lamb, chicken, beef; some kormas combine meat and vegetables such as spinach and turnip. Korma is usually referred to a thick, cream based sauce or gravy and is invariably popular for its mild spiciness from the nuts like almonds or cashews and coconut. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.


 

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