Shahi Chicken Korma

Chicken Korma is a flavorful and mildly-spiced dish originating from the Indian subcontinent. It’s known for its rich, creamy sauce and aromatic spices.

Here’s a detailed recipe to make Chicken Korma:

Ingredients:

For Marination:

• 750 grams chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste

For Korma Paste:

• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1/2 cup cashews, soaked in water for 20 minutes
• 2 tablespoons desiccated coconut
• 2 tablespoons poppy seeds, soaked in water for 20 minutes (optional)
• 2 green chilies, slit (adjust to taste)
• 1-inch piece of ginger
• 4-5 cloves garlic
• 1 teaspoon cumin seeds
• 4-5 green cardamom pods
• 1-inch cinnamon stick
• 4-5 cloves
• 1 bay leaf
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon garam masala powder
• 1/2 cup water (for grinding)

Other Ingredients:

• 3 tablespoons oil or ghee (clarified butter)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Marinating the Chicken:

1. In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric powder, and salt. Marinate for at least 30 minutes or longer in the refrigerator.

Making the Korma Paste:

1. In a blender, combine chopped onions, tomatoes, soaked cashews, desiccated coconut, soaked poppy seeds (if using), green chilies, ginger, and garlic. Blend into a smooth paste, adding a little water if needed.

Cooking the Chicken Korma:

1. Heat oil or ghee in a deep pan or pot. Add cumin seeds, green cardamom pods, cinnamon stick, cloves, bay leaf, fennel seeds, black peppercorns, and coriander seeds. Sauté until aromatic.
2. Add the prepared korma paste to the pan. Cook the paste on medium heat, stirring frequently, until the oil begins to separate from the sides.
3. Add the marinated chicken pieces along with the marinade. Mix well with the korma paste.
4. Add garam masala powder and salt to taste. Mix, cover, and cook on medium-low heat until the chicken is tender and cooked through, stirring occasionally. Add water if needed to adjust the consistency.
5. Crush kasuri methi between your palms and add it to the chicken korma. Mix well.
6. Once the chicken is cooked and the gravy reaches your desired consistency, remove from heat.

Serving:

1. Garnish the Chicken Korma with freshly chopped coriander leaves.
2. Serve hot with naan, rice, or any Indian bread of your choice.

Enjoy the rich and aromatic Chicken Korma filled with delicious flavors!