Shahi Chicken Korma
May 21, 2018
: 45 min
: 45 min
: 1 hr 30 min
: Medium
Ingredients
- 1 kg Chicken (on the bone)
- 3 Onions (sliced)
- 1 Tomato (chopped)
- 2 tsp Ginger- garlic paste
- 7-8 Cashew nuts
- 5 Almonds (soaked in water)
- 3 Cardamom pods
- 1 inch Cinnamon stick
- 1 Bay leaf
- 4 Cloves
- 1 Star anise
- 1/2 tsp Cumin
- 1 tsp Kasthuri Methi
- 1/2 tsp Turmeric powder
- 2 tsp Kashmiri Chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Garam masala
- 1/4 tsp Pepper powder
- 1 tsp Chicken masala
- Salt to taste
- 3/4 cup Yogurt + 2tbsp
- 1/4 cup Water
- 3 tbsp Vegetable Oil
Directions
- Step 1 Toast the whole spices (cardamom, cinnamon, cloves & star anise) and grind them.
- Step 2 Marinate the chicken in yogurt, kashmiri chilli powder, coriander powder, pepper powder and garam masala for 30 minutes.
- Step 3 Heat oil in a pan, add the sliced onions and fry them till golden brown. Set it aside to cool to room temperature.
- Step 4 Grind the fried onions along with 2 tablespoons of yogurt, tomaotes, cashew nuts and soaked almonds to a fine paste.
- Step 5 Heat a tsp of oil in a large pan, add in cumin seeds and a bay leaf, saute for few seconds. Then, add in ginger garlic paste and turmeric powder, saute for a minute.
- Step 6 Add in the marinated chicken pieces, salt, crushed kasthuri methi and ground spices along with 1/4 cup of water, cook on medium heat for 10 minutes.
- Step 7 Now, pour in the ground onion, cashew and almond paste . Gently mix and let it cook till the chicken is done. If the korma gets too thick, add more water.
- Step 8 Once the korma is ready, add in a pinch of garam masala and mix well. Garnish with coriander leaves or almond flakes.
