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Mughlai Chicken Saag Korma
85% authentic · Mughlai / Indian
A richer, more decadent variation of Chicken Saag, inspired by Mughlai cuisine. It incorporates nuts, cream, and aromatic spices for a luxurious and subtly sweet flavor profile.
Ingredients
- Chicken breast, boneless, skinless1.5 lbs
- Spinach, fresh2 lbs
- Onion, large1
- Cashews or almonds, blanched1/4 cup
- Ginger, fresh1 inch piece
- Garlic cloves3
- Green cardamom pods3
- Cloves2
- Cinnamon stick1 inch
- Ghee or unsalted butter3 tbsp
- Yogurt, plain1/2 cup
- Heavy cream1/2 cup
- Saltto taste
- Water1/4 cup
- Slivered almondsfor garnish
- Saffron threads (optional)pinch
Steps
- 1
Blanch spinach, squeeze dry, and puree. Soak cashews/almonds in warm water for 15 minutes, then puree into a paste.
- 2
Cut chicken into bite-sized pieces. Finely chop onion. Mince ginger and garlic.
- 3
Grind cardamom, cloves, and cinnamon into a fine powder.
- 4
Heat ghee or butter in a pan over medium heat. Add the ground spice mix and sauté for 30 seconds until fragrant.
- 5
Add chopped onion and sauté until translucent.
- 6
Add minced ginger and garlic. Sauté for 1 minute.
- 7
Add chicken pieces and sear until lightly browned.
- 8
In a separate bowl, whisk yogurt until smooth. Gradually add yogurt to the chicken, stirring constantly to prevent curdling. Cook for 5 minutes.
- 9
Stir in the spinach puree and cashew/almond paste. Add salt and water. Mix well.
- 10
Cover and simmer on low heat for 20-25 minutes, or until chicken is tender and cooked through.
- 11
Stir in heavy cream and optional saffron. Cook for another 2-3 minutes. Do not boil.
- 12
Garnish with slivered almonds and serve hot.
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