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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.
For 4 servings
Prepare Pastes and Marinade (Prep: 30 mins)
Sauté Aromatics and Chicken (Time: 10 mins)
Build the Korma Gravy (Time: 8 mins)
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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.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 438.12 calories per serving with 34.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer to Perfection (Time: 20 mins)
Finish and Garnish (Time: 7 mins)
Replace chicken with 400g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Add the paneer in the last 5 minutes of simmering to keep it soft.
For a nut-free version, substitute the almond paste with a paste made from 1 tbsp poppy seeds (khus khus) and 1 tbsp melon seeds (magaz), soaked and ground.
Add a few strands of saffron soaked in 2 tbsp of warm milk along with the cream for a beautiful color and royal aroma.
Add 1-2 slit green chilies along with the whole spices for an extra kick of heat.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, tissue repair, and overall body function.
Almonds provide monounsaturated fats, which are beneficial for heart health. They contribute to a creamy texture while adding valuable nutrients like Vitamin E and magnesium.
The dish contains curd (yogurt), which is a good source of calcium and phosphorus, minerals vital for maintaining strong and healthy bones and teeth.
One serving of Murgh Badami Korma contains approximately 450-500 calories. This is an estimate and can vary based on the cut of chicken and the amount of fat in the cream and curd used.
Murgh Badami Korma is an indulgent dish. While it's high in protein from chicken and contains healthy fats from almonds, the use of ghee, cream, and fried onions makes it rich in calories and saturated fat. It's best enjoyed in moderation for special occasions.
Curdling usually happens if the curd is cold or not whisked properly. Always use full-fat, room-temperature curd and whisk it until completely smooth. Also, add it on low heat and stir continuously. Do not boil the gravy vigorously after adding cream.
Yes, for a nut-free version, you can replace the almond paste with a paste made from 1 tablespoon of poppy seeds (khus khus) and 1 tablespoon of melon seeds (magaz), soaked in warm water and ground to a fine paste.
Absolutely! Korma tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water if the gravy has thickened too much.