A luxurious and creamy Mughlai chicken curry made with a rich paste of nuts, yogurt, and aromatic spices. This mildly spiced dish has a velvety texture and a subtle sweetness, making it a royal treat for any special occasion.
Prep25 min
Cook45 min
Soak20 min
Servings4
Serving size: 1 cup
1083cal
56gprotein
39gcarbs
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces. Thigh meat is recommended for tenderness.)
2 pcs Onion (Large, thinly sliced (approx. 400g))
1 cup Vegetable Oil (For frying onions)
1 cup Curd (Full-fat, whisked until smooth at room temperature)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Chicken Korma, Khamiri Roti and Kachumber Salad
Creamy, melt-in-mouth Chicken Korma with soft Khamiri Roti - pure comfort food that feels luxurious!
This indian dish is perfect for dinner. With 1476.4 calories and 67.60000000000001g of protein per serving, it's a nutritious choice for your meal plan.
83gfat
1.5 tsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder (For color, not heat)
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1 pcs Bay Leaf
4 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Kewra Water (Or use rose water)
1 cup Water (Hot)
1 tbsp Sliced Almonds (For garnish)
Instructions
1
Marinate the Chicken & Prepare Nut Paste
In a large bowl, combine the chicken pieces with whisked yogurt, ginger paste, garlic paste, coriander powder, Kashmiri red chilli powder, turmeric powder, and salt. Mix thoroughly to coat the chicken. Cover and let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
While the chicken marinates, soak the cashews and almonds in hot water for 15 minutes. Drain the water and grind the nuts into a very smooth paste, adding 2-3 tablespoons of fresh water as needed.
2
Prepare the Fried Onions (Birista)
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for about 12-15 minutes. The onions will first soften, then turn light brown, and finally become a deep, even golden brown. Be vigilant to prevent burning.
Once crispy and golden, immediately remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil and cool. Once cooled, crush them into a coarse powder with your hands or a rolling pin.
3
Cook the Chicken
Discard the excess oil from the pan, leaving about 3 tablespoons, or use fresh ghee. Heat the ghee over medium heat.
Add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is lightly browned and the moisture from the yogurt has mostly evaporated.
4
Build the Korma Gravy
Reduce the heat to low. Add the crushed fried onions (birista) and the prepared nut paste to the chicken. Stir well to combine.
Cook this mixture for 4-5 minutes, stirring continuously to prevent it from sticking, until the raw smell of the paste disappears and you see oil separating from the masala (this is the 'bhunao' stage).
Pour in 1 cup of hot water and stir well to form a smooth gravy. Bring the mixture to a gentle simmer.
5
Simmer, Finish, and Serve
Cover the pan with a tight-fitting lid and let the korma simmer on low heat for 15-20 minutes, or until the chicken is completely tender and the gravy has thickened to your desired consistency.
Turn off the heat. Stir in the garam masala and kewra water for the final touch of aroma.
Let the korma rest for 10 minutes before serving. Garnish with sliced almonds and serve hot with naan, sheermal, or basmati rice.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.