How to Make Mughlai Style Chicken Korma at Home | Rich, Creamy & Restaurant Style

How to Make Mughlai Style Chicken Korma at Home | Rich, Creamy & Restaurant Style



Learn how to make authentic Mughlai style Chicken Korma at home using simple, rich and aromatic ingredients. This recipe is made with whole spices, mustard oil, curd, cashews and almonds, giving it a royal, creamy and restaurant-style taste.

If you love traditional, flavorful and easy chicken recipes, then this one is a must-try!
Perfect with naan, paratha or steamed rice.

Try this recipe and let us know in the comments how it turned out for you.
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Chicken Korma – Ingredients List

500 grams chicken (½ kg)

8–9 cloves (laung)

2 whole dried red chillies

2 bay leaves (tej patta)

1 tablespoon cumin seeds (jeera)

1 mace flower (javitri)

1 black cardamom (badi elaichi)

1 green cardamom (hari elaichi)

50 grams curd / yogurt (dahi)

2 medium-sized onions, finely sliced or chopped

1-inch piece of ginger, crushed or paste

½ garlic bulb (4–5 cloves), crushed or paste

7–8 green chillies, slit

Fresh coriander leaves for garnishing

8–9 cashew nuts (kaju)

8–9 almonds (badam)

1 cup mustard oil

Salt – as per taste


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