Mughlai Badami Korma

Mughlai Badami Korma

Ingredients

Korma Paste

• Almonds 1/2 cup, soaked and peeled
• Yogurt 1/2 cup
• Cumin seeds 2 tsp
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Water as needed

Marination

• Chicken 1 kg
• Salt 1 tsp
• Red chili Powder 2 tsp
• Yogurt 2 tbsp

Other ingredients

• Onions 3 small sized, thickly sliced
• Oil 6 as needed
• Bay leaves 2
• Green cardamoms 4
• Cloves 6
• Cinnamon sticks 3 small

Preparation

1. Marinate the chicken in salt, red chili powder and yogurt for half an hour.
2. To make the korma paste, add the peeled almonds, yogurt, ginger paste, garlic paste and cumin seeds to a blender and blend into a smooth paste adding a little water. Keep aside for later use.
3. In a wok add oil and fry the onions until they just start to turn golden.
4. Add the marinated chicken and cook on high flame until the chicken and the onions have turned brown in color. The color of the final look depends on this step. Therefore, make sure you give it the color of your choice.
5. Now add bay leaves, green cardamoms, cloves and cinnamon sticks and stir fry for 1 minute until aromatic.
6. Add korma paste and mix. Cover and cook for 20 minutes or until the chicken is soft and tender. The oil should be separated at this stage.
7. Mughlai Badami Korma is ready. Dish out and serve with naan or roti.
8. Enjoy!

Print Recipe

Mughlai Badami Korma

Author: Naush

Ingredients

Korma Paste

• Almonds 1/2 cup soaked and peeled
• Yogurt 1/2 cup
• Cumin seeds 2 tsp
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Water as needed

Marination

• Chicken 1 kg
• Salt 1 tsp
• Red chili Powder 2 tsp
• Yogurt 2 tbsp

Other ingredients

• Onions 3 small sized thickly sliced
• Oil 6 as needed
• Bay leaves 2
• Green cardamoms 4
• Cloves 6
• Cinnamon sticks 3 small

Instructions

• Marinate the chicken in salt, red chili powder and yogurt for half an hour.
• To make the korma paste, add the peeled almonds, yogurt, ginger paste, garlic paste and cumin seeds to a blender and blend into a smooth paste adding a little water. Keep aside for later use.
• In a wok add oil and fry the onions until they just start to turn golden.
• Add the marinated chicken and cook on high flame until the chicken and the onions have turned brown in color. The color of the final look depends on this step. Therefore, make sure you give it the color of your choice.
• Now add bay leaves, green cardamoms, cloves and cinnamon sticks and stir fry for 1 minute until aromatic.
• Add korma paste and mix. Cover and cook for 20 minutes or until the chicken is soft and tender. The oil should be separated at this stage.
• Mughlai Badami Korma is ready. Dish out and serve with naan or roti.
• Enjoy!