Shahi Chicken Korma Recipe

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Shahi Chicken Korma (or also known as Shahi Chicken) is a traditional Mughali gravy dish. Boneless chicken pieces are cooked in a paste made with nuts and served as a side dish to pulao, paratha, roti or naan.

Shahi Chicken (Shahi Chicken Korma)

Ingredients

  • Chicken – 250 gms, cubed or curry cut pieces

For the marination:

  • Red Chilli Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Garam Masala Powder – 1/8 tsp
  • Ginger Garlic Paste – 1 tsp
  • Salt as per taste

For the masala paste:

  • Almonds – 5, soaked overnight and peeled
  • Cashew nuts – 5, soaked overnight
  • Melon Seeds – 1 tsp, boiled
  • Coconut – 3 tsp, grated

For the gravy:

  • Oil – 1 1/2 to 2 tblsp
  • Bay Leaf – 1
  • Fennel Seeds (Saunf) – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Shah Jeera (Caraway Seeds) – 1/4 tsp
  • Onions – 2, big, sliced
  • Tomato – 1, medium, chopped
  • Ginger Garlic Paste – 1 tsp
  • Red Chilli Powder – 1/2 tsp
  • Turmeric Powder – 1/8 tsp
  • Coriadner Powder – 1/2 tsp
  • Garam Masala Powder – 1/4 tsp
  • Kasoori Methi – 1 tsp, crushed
  • Plain Yogurt – 1/2 cup, beaten
  • Water – 1/2 cup
  • Salt as per taste

Method:

  1. Mix all the marinade ingredients in a large bowl.
  2. Add the chicken pieces and mix until well coated.
  3. Keep aside for 30 minutes.
  4. Grind the ingredients given for the masala to a smooth paste adding little water if required.
  5. Heat oil in a pan over medium flame.
  6. Add the cumin seeds, saunf, shah jeera and bay leaf.
  7. After 10 seconds, add the onions, ginger garlic paste and saute until onions become light brown.
  8. Add the red chilli powder, coriander seeds, turmeric powder and mix well.
  9. Add the marinated chicken pieces.
  10. Mix well and cover the pan with a lid.
  11. Cook for 10 minutes over low flame, stirring from time to time.
  12. Add the tomatoes, mix well and cook for 5 minutes.
  13. Add the ground paste and mix well.
  14. Cover the pan with a lid and cook for another 5 minutes.
  15. Add the yogurt and salt.
  16. Mix well.
  17. Pour water and cook until the gravy becomes thick and oil starts to float on top.
  18. Add the garam masala powder, kasoori methi and mix well.
  19. Cook for a minute or two.
  20. Garnish with coriander leaves.
  21. Serve with roti, paratha or pulao.

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