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Mughlai Chicken Korma

Historic Mughlai Chicken Korma with Dhungar Smoke

Anil Kumar P.
16th-century Mughlai recipe with minimal whole spices and authentic dhungar charcoal smoke for tandoori aroma. Rich yogurt-cream gravy with caramelized onions.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 1961 kcal

Ingredients
  

  • 800 gms Bone-in Chciken
  • 1 Large Onion Thinly Sliced.
  • ¾ cup Plain Yoghurt or ⅓ cup cream
  • 1 tbsp Ginger Paste
  • 4-5 cloves Garlic crushed
  • 1 pc Bay Leaf
  • 2-3 pc Green Cardamom Pods
  • ½ tsp Turmeric Powder
  • 2-3 tbsp Clarified butter or oil
  • Salt to taste

Instructions
 

Mughlai Chicken Korma

  • Marinate chicken with yogurt/cream, ginger, garlic, turmeric and salt for 30 minutes - 2 hours.
    Heat ghee/oil, caramelize sliced onions until deep golden (15-20 minutes on medium-low).
    Add bay leaf + cardamom, sauté 30-60 seconds until fragrant.
    Add marinated chicken, sear briefly, cover and cook on low 20-30 minutes until tender. Add splash of water if needed.

Dhungar Charcoal Smoke

  • SAFETY: Do outdoors or excellent ventilation. No briquettes/lighter fluid. Keep kids/pets away. Use long tongs.
    Heat charcoal over gas flame/torch until ashed outside, red-hot center (3-5 minutes).
    Place hot coal in small metal bowl/foil cup on top of cooked korma (not touching food).
    Pour 1-2 tsp ghee on coal (creates smoke instantly). Cover pot TIGHTLY with lid/foil.
    Smoke 5-8 minutes for classic aroma (3 min mild, 10 min strong). Lift lid away from face, remove coal with tongs, cool completely, discard safely.
    Stir, garnish with cilantro/cream swirl. Serve with basmati rice or naan.

Additional Notes

  • Minimal masalas: Only turmeric + 3 whole spices. Flavor from caramelized onions + dairy.
    Historic authenticity: Mughlai court recipe (16th century) with dhungar tandoori finish.
    Safety first: Excellent ventilation essential. Natural charcoal only.

Notes

Mughal emperors served this to impress guests (now you can too)
16th-Century Royal Feast, Simplified for Modern Kitchens
"Mughal emperors didn't need air-fryers. They had dhungar."
"4 spices. 1 charcoal trick. Royal results."
"Your guests will demand the recipe."
490 cal/serving – Indulgent without guilt [USDA nutrition data]
35g protein from tender bone-in chicken
Low-carb, gluten-free, keto-friendly
Keyword Mughlai chicken Korma