Mughlai Chicken and Saffron Korma
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mughlai
Serves: 5 People
Ingredients
For marinating Chicken
  • Chicken legs, halved or use chicken bone-in pieces- 12 pieces
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Garam masala- 1 tsp (use freshly ground garam masala for better taste)
  • Salt- to taste
For making the korma
  • Ghee- 2 tbsp or add Oil
  • Bay leaves- 2
  • Whole cardamom- 2
  • Whole cloves- 2
  • Whole cinnamon- 2 inch slice
  • Onion, chopped- 2
  • Garlic, crushed- 2 cloves
  • Ginger, crushed- 2 inch slice
  • Green chilies, crushed- 1 or 2
  • Tomatoes, chopped- 2
  • Coconut milk, medium-thick- 1 cup
  • Saffron soaked in 1 tbsp water- 2 pinches
  • Ground pepper- ¼ tsp
  • Salt- to taste
  • Cilantro, chopped- 2 handfuls
Instructions
  1. For making this dish, use bone-in chicken pieces. I halved the chicken legs and used that, as it tastes better.
  2. Use freshly ground garam masala for better taste: In a coffee grinder, grind 10 whole cardamom, 5 whole cloves, 2 inch cinnamon to a powder. Use 1 tsp of this. Store the remaining in an air tight container and use as needed.
  3. In a bowl, combine the chicken pieces with the above mentioned spices 'for marinating the chicken'. Let marinate for 30 minutes.
  4. Place a wide non-stick cooking pan over medium heat. When it turns hot, add ghee or oil.
  5. Add bay leaves, whole cardamom, whole cloves and whole cinnamon. Saute for a few seconds till aromatic.
  6. Add onions, season with salt and cook till translucent.
  7. In a mortar and pestle, crush the ginger/garlic and green chilies, add to the onions and cook till onions turn light golden in color.
  8. Add tomatoes and cook for a couple of minutes.
  9. Add the marinated chicken and cook covered. Water will ooze out of the chicken and it will get cooked in it. So, don't have to add water.
  10. Soak the saffron strands in 1 tbsp water for 5 minutes.
  11. When the chicken has cooked well, open the lid and add the coconut milk.
  12. Add the saffron soaked in water.
  13. Keep the flame low and Cook covered for a few more minutes.
  14. Taste and add more salt if needed.
  15. If the gravy is too thick, you could add ¼ cup thin coconut milk to thin down and cook for a minute.
  16. Add the ground pepper and cilantro, cook for a minute.
  17. Remove the pan from the heat and keep covered for sometime.
  18. Serve this delicious Mughlai chicken Saffron Korma along with Naan, paratha, bhatura or poori.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/mughlai-chicken-and-saffron-korma/