Royal Mughlai Chicken Kurma: A Timeless Culinary Jewel

Journey through the annals of Mughlai cuisine with this authentic Chicken Kurma. Each bite is a harmonious blend of succulent chicken, rich and creamy gravy, and aromatic spices. The fragrance of roasted spices, coupled with hints of fresh coriander and golden fried onions, promises an unforgettable feast for the senses.

Royal Mughlai Chicken Kurma: A Timeless Culinary Jewel

Precise Preparation and Cooking Time

  •  Preparation Time: 20 minutes 
  • Cooking Time: 40 minutes

Number of Servings and Ideal Serving Size

  • Yields: 4 servings 
  • Ideal Serving Size: 250 grams

Essential Nutritional Information

  • Calories: 450 kcal per serving
  • Proteins: 30g
  • Fats: 25g
  • Carbohydrates: 20g
  • Sodium: 350mg
  • Fiber: 3g

Ingredients (Measured in Grams)

  • Chicken: 1000 grams
  • Yogurt: 200 grams
  • Onions (sliced): 150 grams
  • Ginger-garlic paste: 30 grams
  • Tomatoes (puréed): 150 grams
  • Fresh cream: 50 grams
  • Almonds (blanched & ground): 50 grams
  • Whole garam masala (cardamom, cloves, cinnamon): 10 grams
  • Red chili powder: 10 grams
  • Turmeric powder: 5 grams
  • Coriander powder: 10 grams
  • Salt: 8 grams
  • Fresh coriander (chopped): 20 grams
  • Cooking oil: 50 grams

Detailed Method of Preparation

  1. Heat oil in a deep pan and golden fry the sliced onions. Remove half for garnishing.
  2. Add the ginger-garlic paste to the pan and sauté until fragrant.
  3. Introduce the chicken pieces and brown them on all sides.
  4. Sprinkle in the red chili, turmeric, and coriander powders. Mix well.
  5. Pour the tomato purée, yogurt, and ground almonds. Combine thoroughly.
  6. Add the whole garam masala and salt. Let the mixture simmer on low heat until the chicken is tender.
  7. Stir in the fresh cream and simmer for another 5 minutes.
  8. Garnish with golden fried onions and fresh coriander before serving.
Royal Mughlai Chicken Kurma: A Timeless Culinary Jewel 02

Proven Tips for Culinary Success

  • Marinating the chicken in yogurt and spices for an hour enhances its flavor.
  • Using fresh cream adds a velvety texture to the kurma.
  • Ground cashews can be used as an alternative to almonds for a nuttier taste.

Anticipated FAQs

  • Can I use boneless chicken? Absolutely! Adjust the cooking time accordingly, as boneless pieces may cook faster.
  • Can I skip the cream? Yes, but the kurma will have a less creamy texture.