Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mughlai nawabi chicken qorma. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mughlai Nawabi Chicken Qorma is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Mughlai Nawabi Chicken Qorma is something which I’ve loved my entire life. They’re nice and they look wonderful.
The Process to Make Mughlai Chicken Korma: Traditionally the Mughlai Chicken Korma recipe was made using special heavy bottom utensils made out of copper over coal/wood burners cooking for hours. First: It used to not burn the utensil while longer cooking hours. Second: the minerals from cooking utensils were good for the body and absorbed in the food while cooking.
To begin with this recipe, we have to first prepare a few components. You can cook mughlai nawabi chicken qorma using 23 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mughlai Nawabi Chicken Qorma:
- Get 1 1/2 kg Chicken Bone-in
- Take 2 tbsp Ginger garlic paste
- Get 2 tsp Salt or to taste
- Take 3-4 Green Chillies finely chopped
- Make ready 1 tbsp Red Chilli powder
- Make ready 1 tsp Turmeric powder
- Take 1/4 cup Coriander Leaves finely chopped
- Get 1/4 cup Mint Leaves chopped
- Get 1 tsp Garam Masala
- Take 400 gm Yoghurt beaten well
- Make ready 1/4 cup Oil
- Prepare FOR THE QORMA PASTE -
- Get 1/4 cup Dry Coconut roasted
- Take 1/4 cup Peanuts roasted
- Make ready 3 tbsp Charoli Seeds
- Prepare 3-4 Onions thinly sliced and fried
- Make ready 12 Cashewnuts
- Take WHOLE SPICES -
- Make ready 1 Cinnamon stick
- Take 3 Cardamoms
- Make ready 4-5 Cloves
- Take 1 tsp Caraway Seeds
- Make ready 1 Star Anise
An easy korma for special occasions. Skip to ingredientsNorth-India style rich Mughlai korma of chicken braised in ghee, spices and nuts—looks spectacular, but is actually quite quick to make. Korma is an Indian style Mughlai gravy with marinated chicken or vegetables. Mildly spiced with the flavour of mixed royal spices, the meat is braised in curd or fresh cream in this recipe, Chicken Korma.
Instructions to make Mughlai Nawabi Chicken Qorma:
- Make a paste of all the ingredients listed under Qorma paste at first. Marinate Chicken with all the rest of the ingredients mentioned except Coriander and Mint Leaves plus the whole spices.
- Set aside for an hour. Heat oil in a cooking pot and add in the whole spices like Cinnamon, Cardamom, Caraway seeds, Cloves and Star Anise.
- Now add the Qorma paste to it. Saute it for about 10-12 minutes and then add the marinated chicken to it and allow it to cook on a low heat with a lid on until done for almost 25 minutes or accordingly.
- There is absolutely no need of any water as there is yoghurt in it and as such it leaves a lot of water. Cook until a desired consistency is obtained of one's own choice. The Qormas are generally thick with juicy succulent pieces of meat.
- Garnish with chopped Coriander and Mint Leaves. Serve it hot with Naans or Hyderabadi Baghara Khaana.
MUTTON NAWABI KORMA / MUTTON REZALA *** This recipe was shared by my friend Moushumi Mukherjee NOTES. For more flavour ,use fried onions to make the paste; Instead of kewraessence ,we can use kewra water. More the marination better the taste. The gravy will be thin with oil floating on top. Nawabi Mixed Vegetables Recipe is a mildly spiced and rich dish without the use of cream in it.
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