Tender chicken pieces simmered in a luscious, creamy gravy made from almonds, yogurt, and fragrant spices. This classic Mughlai korma is a royal treat, perfect for special occasions and pairs beautifully with naan or pulao.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Creamy, aromatic Murgh Badami Korma with soft naan. A melt-in-mouth, soul-satisfying comfort food experience!
This mughlai dish is perfect for lunch. With 888.8299999999999 calories and 43.71g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
1 pc Bay Leaf
4 pods Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1.5 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
0.5 tsp White Pepper Powder
3 tbsp Fresh Cream (Heavy or cooking cream)
0.75 tsp Garam Masala
1 tsp Kewra Water (Optional, for fragrance)
1 cup Water (Warm)
1 tbsp Slivered Almonds (For garnish)
Instructions
1
Prepare Pastes and Marinade (Prep: 30 mins)
Soak almonds in hot water for 20 minutes, then peel the skins. Grind the peeled almonds with 2 tbsp of milk into a very smooth paste. Set aside.
Heat oil in a pan over medium heat. Fry the sliced onions until they are crisp and evenly golden brown (this is called 'birista'). This can take 12-15 minutes. Drain on a paper towel, let cool completely, then crush into a coarse powder. Set aside.
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, and 1 tsp of salt. Mix well, cover, and let it marinate for at least 30 minutes in the refrigerator.
2
Sauté Aromatics and Chicken (Time: 10 mins)
Heat ghee in a heavy-bottomed pot or dutch oven over medium heat.
Add the whole spices: bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 30-45 seconds until they release their aroma.
Add the marinated chicken along with the entire marinade to the pot. Cook on medium-high heat for 7-8 minutes, stirring occasionally, until the chicken is sealed and the moisture from the curd has reduced significantly.
3
Build the Korma Gravy (Time: 8 mins)
Reduce the heat to low. Add the coriander powder, turmeric powder, Kashmiri red chili powder, and white pepper powder. Stir and cook for 1 minute until the spices are fragrant.
Add the crushed fried onion (birista) and the almond paste. Mix thoroughly and cook for 5-6 minutes, stirring frequently to prevent sticking, until the paste is well-cooked and oil begins to separate from the mixture.
4
Simmer to Perfection (Time: 20 mins)
Pour in 1 cup of warm water and the remaining 0.5 tsp of salt. Stir well to combine everything into a smooth gravy.
Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through, and the gravy has thickened.
5
Finish and Garnish (Time: 7 mins)
Turn off the heat. Gently stir in the fresh cream, garam masala, and optional kewra water. Do not boil the korma after adding the cream.
Let the korma rest, covered, for 5-10 minutes to allow the flavors to meld.
Garnish with slivered almonds and serve hot with naan, sheermal, or basmati rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
