Rich Shahi Chicken Korma Recipe with Perfect Blend of Spices
Shahi Chicken Korma is one of the royal dishes of Moghal. The word “shahi” resembles royal as this recipe is made with a blend of spices to give it a royal flavour.
In North India, this recipe is made on many special occasions and served as a special dish in many dhabas accompanied with naan.
Cinnamon sticks, cloves, green cardamoms, coriander powder and cashew give it exotic flavours. Cashew paste gives it a creamy and thick flavour. When it comes to vegetarian we are familiar with aloo and shahi paneer recipes.
TIPS to make perfect Shahi Chicken Korma:
- While marinating if we add red chilli powder it may turn to dark colour but don’t worry, when we cook it will turn back its colour.
- For frying onions, if we slice them to thin wafers they can be fried faster.
- If you feel this recipe is a bit spicy then try to add sour curd or else use fresh curd.
- Once masala past is added, put little water which can be dried and come up with thick and soft gravy.
You may also like to check other Chicken Recipes:
Lemon Chicken and
Shahi Chicken Korma Recipe
ShahiChicken Korma is one of the royal dishes of Moghal. The word “shahi” resembles royal as this recipe is made with the blend of spices to give it royal flavour.
Ingredients
- Chicken – 500 gms.
- Turmeric powder – ½ tbsp.
- Salt – 1 tbsp.
- Red chilly powder – 1 tbsp.
- Ginger garlic paste – 1 tbsp.
- Curd – 1 cup
- Oil – 3 tbsp.
- Cinnamon sticks – 3 No.
- Green cardamoms – 2 No.
- Cloves – 3 No.
- Bay leaves – 3 small leaves.
- Cashew – 3 tbsp.
- Water – required qty.
- Coriander powder – ½ tbsp.
- Coriander leaves – 3 tbsp.
Instructions
- Clean chicken and remove blood stains and keep them aside so that water is drained out.
- Put this chicken in a bowl and add ginger garlic paste, turmeric powder, red chilli powder, salt and curd.
- Mix all spices and coat to all pieces and marinate for 30 min to 1 hour with lid covered.
- Slice onions into thin wafers so that they can be fried in a short time. Add little oil and deep fry onions till they turn golden brown.
- Remove from oil and drain excess oil. Keep aside to cool.
- In left oil add green cardamoms, cinnamon sticks, bay leaf and cloves. Fry them for a while.
- Put chicken pieces and mix. Close the lid and cook for 10 minutes till pieces cook to soft.
- While chicken is being cooked, add fried onions in a mixer grinder and grind to a coarse paste.
- Add cashew and blend to a coarse powder. Add little water and grind further so that we can make a soft paste.
- Add this paste, mix. Add curd and water to get gravy. Mix well.
- Sprinkle little coriander powder and cook for a while with lid covered till you get thick and creamy gravy.
- Garnish coriander leaves on Shahi Chicken Korma Recipe and serve hot with vegetable pulao or butter naan.
Recipe Video
How to make Shahi Chicken Korma Recipe:
1. Put the cleaned chicken in a bowl, add ½ tbsp. turmeric powder, 1 tbsp. salt, 1 tbsp. red chilli powder.
2. Add ginger-garlic paste, 2 tbsp. curd and mix well. Place a lid and marinate for 30 minutes.
3. Heat oil in a pan, slice onions into thin wafers and fry them till they turn golden brown. Keep aside.
4. In the remaining oil add cinnamon sticks, green cardamoms, cloves and bay leaves. Fry them.
5. Add marinated chicken, mix well and cook for 10 minutes with the lid covered.
6. Put fried onion and cashew, and blend for a few seconds. Add a little water to make a soft paste.
7. Open the lid and mix chicken, add onion paste, remaining curd and a little water.
8. Sprinkle ½ tbsp. coriander powder and mix. Cook further for 5-10 minutes till chicken is cooked and obtain thick gravy with lid covered on low temperature.
9. Garnish Shahi Chicken Korma Recipe with coriander leaves and serve hot.
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