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Awadhi Mutton Korma Recipe

Awadhi Mutton Korma is a rich and aromatic Lucknowi delicacy made with tender bone-in mutton, fried onions, creamy yogurt, saffron, and royal spices. Slow-cooked in the traditional Awadhi style, this tomato-free korma delivers luxurious flavors and melt-in-the-mouth meat, making it perfect for festive meals and special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Cuisine: Awadhi, Indian, mughlai
Ingredients Equipment Method Notes

Ingredients
  

🥩 Main
  • 750 g mutton bone-in preferred
  • 1 cup thick yogurt whisked
  • 2 onions thinly sliced and fried (birista)
  • 2 tbsp ghee
  • 2 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste
🌿 Whole Spices
  • 4 green cardamoms
  • 1 black cardamom
  • 1- inch cinnamon stick
  • 5 cloves
  • 1 bay leaf
  • 1 tsp shahi jeera
  • ½ tsp nutmeg powder
  • ¼ tsp mace powder
🌸 Aromatics
  • 1 tsp kewra water
  • Few saffron strands soaked in 2 tbsp warm milk
  • ½ tsp rose water optional
✨ For Garnish
  • Reserved fried onions
  • Silver varq optional
  • Toasted nuts optional

Equipment

  • Heavy-bottomed handi or pot
  • Large frying pan
  • Mixing Bowl
  • - Whisk
  • - Slotted spoon
  • knife
  • cutting board
  • measuring spoons
  • - Serving bowl

Method
 

Step 1: Prepare the Birista
  1. Heat the oil and ghee mixture in a pan. Fry the sliced onions until deep golden brown. Drain and crush half of the fried onions, keeping the remaining half aside for garnish.
Step 2: Build the Flavor Base
  1. In the same pan, add green cardamoms, black cardamom, cinnamon stick, cloves, bay leaf, and shahi jeera. Allow them to release their aroma. Add ginger paste and garlic paste and sauté briefly.
Step 3: Sear the Mutton
  1. Add the mutton pieces and cook on high heat until lightly browned on all sides.
Step 4: Add Fried Onions
  1. Mix in the crushed fried onions and cook for 2–3 minutes so the flavors blend well.
Step 5: Add Yogurt and Spices
  1. Reduce the heat to low. Gradually add the whisked yogurt while stirring continuously to prevent curdling. Add salt, nutmeg powder, and mace powder. Cook until the oil starts separating from the masala.
Step 6: Slow Cook the Korma
  1. Pour in ½ cup hot water. Cover tightly and cook on low heat for 45–60 minutes, or until the mutton becomes tender.
Step 7: Finish with Royal Aromatics
  1. Add saffron milk, kewra water, and rose water. Simmer for another 5 minutes to allow the delicate aromas to infuse into the korma.
Step 8: Rest and Serve
  1. Turn off the heat and let the korma rest for 10–15 minutes before serving. Garnish with reserved fried onions, silver varq, and toasted nuts if desired.

Notes

• Bone-in mutton provides the most authentic flavor and richness.
• Whisk the yogurt thoroughly before adding to prevent splitting.
• Slow cooking is essential for traditional Awadhi flavor. Avoid rushing the process.
• Do not add tomatoes, as authentic Awadhi Korma relies on yogurt and fried onions for body and richness.
• Chicken thighs may be substituted, but reduce cooking time to about 25–30 minutes.
• A pinch of cardamom powder and saffron can be used if kewra or rose water are unavailable.
• Adding 2 tablespoons of fresh cream at the end creates an even richer restaurant-style finish.
• Serve hot with sheermal, roomali roti, naan, zafrani pulao, or steamed basmati rice.