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Shahi Chicken Korma
Chicken cooked in a rich, creamy sauce made with nuts and served as a side with rice, pulao or naan.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Soaking and Marinade
1
hour
hr
Total Time
40
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Indian
Keyword:
chicken, gravy
Servings:
2
people
Ingredients
Ingredients
250
g
Chicken
cubed or curry cut pieces
For the marination:
1/2
tsp
Red Chilli Powder
1/4
tsp
Turmeric Powder
1/8
tsp
Garam Masala Powder
1
tsp
Ginger Garlic Paste
Salt
as per taste
For the masala paste:
5
Almonds
soaked in warm water for 1 hour and peeled
5
Cashew nuts
soaked in warm water for 1 hour
1
tsp
Melon Seeds
boiled
3
tsp
Coconut
grated
For the gravy:
2
tbsp
Ghee
1
Bay Leaf
1/4
tsp
Fennel Seeds/ Saunf
1/4
tsp
Cumin Seeds
1/4
tsp
Shahi Jeera
2
Onions
big, sliced
1
Tomato
medium, chopped
1
tsp
Ginger Garlic Paste
1/2
tsp
Red Chilli Powder
1/8
tsp
Turmeric Powder
1/2
tsp
Coriadner Powder
1/4
tsp
Garam Masala Powder
1
tsp
Kasoori Methi
crushed
1/2
Cup
Plain Yogurt
beaten
1/2
Cup
Water
Salt
as per taste
Instructions
Method:
Mix all the marinade ingredients in a large bowl.
Add the chicken pieces and mix until well coated.
Keep aside for 30 minutes.
Grind the ingredients given for the masala to a smooth paste adding a little water if required.
Heat ghee in a kadhai over medium flame.
Add the cumin seeds, saunf, shah jeera and bay leaf.
After 10 seconds, add the onions, ginger garlic paste and saute until onions become light brown.
Add the red chilli powder, coriander seeds, turmeric powder and mix well.
Add the marinated chicken pieces.
Mix well and cover the pan with a lid.
Cook for 10 minutes over low flame, stirring from time to time.
Add the tomatoes, mix well and cook for 5 minutes.
Add the ground paste and mix well.
Cover the pan with a lid and cook for another 5 minutes.
Add the yogurt and salt.
Mix well.
Pour water and cook until the gravy becomes thick and the fats starts to float on top.
Add the garam masala powder, kasoori methi and mix well. Simmer for 1 minute.
Garnish with coriander leaves.
Serve with roti, paratha or pulao.