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A luxurious Mughlai curry featuring tender chicken pieces simmered in a rich, creamy white gravy made from cashews, almonds, and yogurt. This mildly spiced, aromatic dish is perfect for special occasions.
For 4 servings
Prepare Gravy Pastes (15 minutes)
Marinate the Chicken (5 minutes + 30 minutes resting)
Sauté the Aromatics and Pastes (10 minutes)
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A luxurious Mughlai curry featuring tender chicken pieces simmered in a rich, creamy white gravy made from cashews, almonds, and yogurt. This mildly spiced, aromatic dish is perfect for special occasions.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 397.23 calories per serving with 33.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken (10 minutes)
Simmer and Finish the Korma (20 minutes)
Replace the cashew and almond paste with a paste made from 2 tablespoons of poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz), soaked and ground.
Substitute chicken with 250g of paneer and 1.5 cups of mixed vegetables like carrots, peas, beans, and cauliflower. Add the paneer in the last 5 minutes of cooking.
For an even more decadent korma, use half milk and half water for the gravy, and increase the amount of fresh cream to 100 ml.
Chicken is a high-quality lean protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The almonds and cashews in the gravy provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
This dish offers a balanced combination of protein, fats, and carbohydrates, providing a sustained release of energy to keep you active.
One serving of Safed Chicken Korma contains approximately 450-500 calories. The exact count can vary based on the cut of chicken used and the amount of ghee and cream.
Safed Chicken Korma is a rich, indulgent dish. While it's high in protein from chicken and contains healthy fats from nuts, it is also high in calories and saturated fat due to the use of ghee and cream. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
The gravy can split for two main reasons: 1) The curd was added to a very hot pan or wasn't whisked properly. 2) The gravy was boiled on high heat after adding the fresh cream. Always add curd and cream on low heat and stir gently.
Yes, you can. A traditional alternative is to use a paste of soaked poppy seeds (khus khus) and melon seeds (magaz) to achieve a similar creamy texture and richness.
The key is to boil the onions instead of frying them. This prevents browning. Also, grinding the nuts and boiled onions into a very fine paste is crucial for a silky-smooth texture.
Yes, you can prepare it a day in advance. It often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator. Reheat gently on low heat, adding a splash of milk or water if the gravy has thickened too much.