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 serving
509cal
29gprotein
15gcarbs
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)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
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, Roomali Roti and Kachumber Salad
Creamy, aromatic Chicken Korma with delicate Rumali Roti. A protein-packed, soul-satisfying meal!
This punjabi dish is perfect for lunch. With 886.02 calories and 38.7g of protein per serving, it's a nutritious choice for your meal plan.
38gfat
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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
