Shahi Chicken Korma Recipe
Looking for a classic restaurant-style Chicken Korma recipe? Then try this simple yet delicious Shahi Chicken Korma recipe at home by following some simple steps given below…
This traditional Mughlai recipe is a perfect mélange of spices and herbs cooked with cashew nut paste and chicken. The addition of cashew nuts and roasted dry spices adds a unique flavor to this dish and makes it a perfect dish for special occasions and celebrations. So, indulge in the goodness of a restaurant-style Shahi Chicken Korma recipe and share your feedback with us in the comment section.
Ingredients of Shahi Chicken Korma
- 1 kilograms chicken
- 4 onion
- 1 cup refined oil
- 1 tablespoon garlic paste
- 5 green cardamom
- 2 teaspoon coriander powder
- 1 Pinch saffron
- black pepper as required
- 1 inch cinnamon stick
- 1 dash sugar
- 2 tomato
- 1/2 cup milk
- 1 tablespoon ginger paste
- 1 teaspoon cumin powder
- 3 dry red chili
- salt as required
- 1 1/2 teaspoon kasoori methi powder
- 2 bay leaf
- 1/2 cup hung curd
- 1 handful coriander leaves
How to make Shahi Chicken Korma
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Step 1 Wash the chicken
To begin with, wash the chicken and drain the excess water. Next, wash the veggies chop them, and keep them aside. Next, take a blender and add around 18-20 cashews, curd, and one chopped onion.
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Step 2 Make a thick cashew paste
In the meantime, heat a kadhai and add oil, once the oil is hot enough, add in chopped onion, fry them nicely, and drain the oil. take out the onions and keep them aside.
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Step 3 Cook the masala
Reduce the flame and to the same kadhai, add spices like bay leaf, dry whole red chili, and jeera, and stir it nicely. Then add in chopped onions, tomatoes, ginger garlic paste, and all the remaining spices and cook the masala. In the meantime, marinate the chicken with some salt and turmeric.
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Step 4 Cook with the cashew nut paste
Once the masala appears cooked, add in the marinated chicken and allow the chicken to cook in the bhuna masala. While the chicken is cooking in the masala, gently add in the thick curd cashew paste. In the meantime, take a small bowl and mix milk, sugar, and saffron strands. Whisk the mixture and add it to the curry along with some water.
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Step 5 Garnish and serve hot
Cover the lid and cook the chicken, once the chicken appears cooked add in the kasoori methi and garnish with coriander leaves. Serve hot with rice.
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