Royal Saffron Mughlai Chicken Delight Recipe

About this recipe

A rich and aromatic chicken korma that reflects the culinary heritage of Delhi, combining tender chicken with a flavorful mix of spices and creamy gravy.

Ingredients

• Pcs Epi Yogurt Mango
• 100g Pronature Organic Cashew Nuts100g
• 200 g Cream
• Pcs Chings Masala Chicken Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Red Chilli
• 250g Coriander
• 200 ml Sesame Oil
• 150 Gms Green Cardamom
• 150 Gms Cloves
• - Bay Leaf
• 100 g Coriander Powder
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100g Garam Masala
• 10G Salt

Instructions

1. Step 1: Heat the oil or ghee in a deep pan over medium heat. Add green cardamom, cloves, cinnamon, and bay leaf, letting them sizzle for 30 seconds.
2. Step 2: Add the sliced onions and sauté until golden brown, ensuring they are evenly caramelized.
3. Step 3: Mix in the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
4. Step 4: Add the chicken pieces and cook on medium-high heat, stirring occasionally, until they are lightly browned.
5. Step 5: Lower the heat and add the whisked yogurt, stirring continuously to avoid curdling.
6. Step 6: Stir in the pureed tomatoes, cashew nut paste, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 8-10 minutes, allowing the flavors to meld.
7. Step 7: Add about 150 milliliters of water, cover, and let the chicken simmer on low heat for 15 minutes, stirring occasionally.
8. Step 8: Once the chicken is tender, add fresh cream, garam masala, and salt to taste. Cook for an additional 5 minutes.
9. Step 9: Garnish with chopped fresh coriander leaves and serve hot with naan, paratha, or steamed rice.