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Korma de Poulet Moghol

Name: Korma de Poulet Moghol
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: IN
Ingredients: 800g boneless chicken thighs, in pieces; 200g plain yogurt; 2 onions, thinly sliced; 50g blanched almonds or cashews; 4 tbsp ghee; 1 tbsp ginger-garlic paste; 6 green cardamom pods; 4 cloves; 1 cinnamon stick; 2 tsp ground coriander; 1 tsp mild chili powder; 60ml cream; 1 tsp rose water or kewra water

⏱

20m

Prépa

🔥

40m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Un braisé doux et parfumé de poulet au yaourt, oignons frits et amandes moulues, à la cardamome et à l'eau de rose.

#indian#chicken#korma#mughlai#mild#creamy#almond#yogurt

Portions

Ingrédients

Nutrition

calories530

protein40g

carbs14g

fat35g

fiber3g

Par portion

Étapes

🔒

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Fry and blend the onions

Fry the onions in 2 tbsp ghee until golden brown, about 12 minutes. Blend them with the almonds, 100g of the yogurt and a splash of water to a smooth paste.

⏱12:00

Marinate

Mix the chicken with the remaining yogurt, ginger-garlic paste, coriander, chili powder and 1 tsp salt. Leave for 20 minutes.

⏱20:00

Cook the chicken

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Simmer in korma sauce

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Finish

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Fry and blend the onions

Fry the onions in 2 tbsp ghee until golden brown, about 12 minutes. Blend them with the almonds, 100g of the yogurt and a splash of water to a smooth paste.

⏱12:00

Marinate

Mix the chicken with the remaining yogurt, ginger-garlic paste, coriander, chili powder and 1 tsp salt. Leave for 20 minutes.

⏱20:00

Cook the chicken

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Simmer in korma sauce

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Finish

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History & Culture

The Story Behind the Dish

📍 Delhi & Lucknow (Mughlai)📅 16th century onwards🥥 IN

Korma comes from the Urdu word for braising. In the Mughal court kitchens it described meat slowly cooked in yogurt, cream or stock with nuts and fragrant spices — luxurious, gentle food for royal tables.

Lucknow's Awadhi cooks refined kormas further, adding rose, saffron and kewra for perfume.