Chicken Shahi Korma | Recipe for Chicken Korma
CHICKEN SHAHI KORMA delicious recipe for chicken korma with fried onions, yogurt, cashew nuts and roasted spices
Ingredients
- 750 grams Chicken on the bone
- Few whole spices 1 Bay leaf, 1cinnamon, 2 - 3 cloves & cardamom
- 2 medium Onions
- 2 medium Tomatoes, pureed
For the Marination
- 1 tbsp Red chilly powder
- 1 tbsp Ginger/garlic/green chilly paste (1-inch ginger, 8 -9 garlic flakes & 3 - 4 chillies)
- ½ tsp Turmeric powder
- 1 cup Yoghurt
- Salt to taste
Spices for Chicken Korma
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- ½ tsp Peppercorns
- 1 inch Cinnamon Stick
- 4 Cloves
- 1 piece Mace/javitri
- 8 - 10 Cashew nuts
- 1 tsp Oil for roasting the spices
Instructions
- In a pan heat 1 tbsp oil and roast the spices one by one. Also, lightly roast the cashew nuts.
- Heat a generous amount of oil in a vessel, in which you will make the Chicken Korma. Fry the sliced onions till they caramelise. Remove the onions and then grind with the roasted spices.
How to make Chicken Korma
- Use the same vessel in which you fried the onions. Remove the excess oil and retain 3 to 4 tbsp oil.
- Add whole spices (Bay leaf, cinnamon stick, cloves, cardamom) and let it splutter. Now add the fried onions and roasted spices paste and fry for a minute or two.
- Add the marinated chicken pieces and the tomato puree. Mix well ,cover and cook for 20 to 25 minutes or till the chicken is done. Stir once or twice.
- Garnish with coriander leaves and serve with Naan or Roti.
Notes
- Add 1/2 cup water to make the korma if you need more gravy.
- Adjust spices to suit your taste.
- Stir the korma, occasionally while it is cooking, at least once or twice.
- You could skip tomatoes if you wish but adjust the quantity of yogurt.