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Mughlai Chicken Korma Curry

Mughlai Chicken Korma Curry Recipe

Chicken made in cashew almond gravy...
2.8 from 5 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Korma
Cuisine Mughlai
Servings 6 -7
Calories 84 kcal


  • 1 kg chicken washed and cut into pieces
  • 2 tablespoon oil
  • 1 cup yogurt
  • salt - to taste
  • ½ teaspoon turmeric powder
  • 2 teaspoon red chilli powder
  • 2 slit green chillies
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon finely chopped coriander leaves
  • 1 tablespoon finely chopped mint leaves
  • 1 tablespoon extracted lemon juice
  • 1 teaspoon garam masala powder

For the Korma Paste:

  • 1 tablespoon grated coconut
  • 1 tablespoon almonds
  • 1 tablespoon cashewnuts
  • 1 cup onions finely sliced
  • 1 teaspoon chironji seeds charoli in english


  • Firstly in a pan dry roast grated coconut, dry roast cashewnuts, almonds, chironji and rest it aside to cool.
  • In the meanwhile, heat oil in a sauce pan, add the sliced onions and fry till slight golden brown.
  • In a blender, grind and powder all the roasted ingredients which are grated coconut, almonds, cashewnuts, chironji .
  • To the blended powder add the fried onions and make a fine paste by adding little water.
  • In a separate cooking pot, heat oil, add ginger garlic paste, add the chicken pieces and roast until a change in color appears.
  • Add salt, red chilli powder, turmeric powder, mix well, cover the lid and cook for few minutes.
  • Add the blended paste mix well and cook until oil appears at the sides.
  • Add few drops of water if the masala sticks to the bottom of the cooking pot.
  • Add beaten yogurt, mix well and cook until chicken gets tender.
  • Add Garam masala powder, chopped coriander leaves, chopped mint leaves and cook for few minutes.
  • Switch off the stove.
  • Lastly add lemon juice to the korma.
  • Serve hot with Naan /Pulav.



  • If the gravy is too thick add little water and cook.
  • Also be careful while cooking the masala as the masala usually sticks to the bottom.
  • Keep checking while the masala is cooking.
  • It is optional to dry roast almonds, cashewnuts and chironji.
  • They enhance the taste if they are added as roasted.


Nutrition Facts
Mughlai Chicken Korma Curry Recipe
Amount Per Serving
Calories 84 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 5mg2%
Sodium 20mg1%
Potassium 84mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Calcium 54mg5%
Vitamin C 1mg1%
Vitamin A 40IU1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.