Indian

Shahi Chicken Korma

Shahi Chicken Korma a dish that is rich, creamy & so full of flavors. Chicken braised in rich & creamy gravy of yogurt, cashew nuts n browned onions and flavored with a few blend of spices n saffron. The korma is so fragrant, mildly spiced, with that perfect heat from the curry aftertaste.

2 years yesterday since you are gone and not even a single goes by without remembering you Papa. Remembering you is easy I do it every day. But missing you is a heartache that will never go away. I just can’t stop myself from talking you in my posts that I blog at Fingers Are For Burning. You have been my inspiration behind everything I do. Miss your finger licking good food so much; wish you could cook for me again. The best Chef ever I knew. Yesterday I cooked a everything you liked. And yes one dessert you loved most, kheer (rice pudding). Guys have you checked out my Rice Pudding With Salted Caramel; it is the best kheer recipe you will ever find. An all time favorite with VK & my friends.

Hey friends don’t be bored as I always write about my dad, my childhood. There are so many beautiful memories and I always want to share with you. And there are so many of them related to food. Hope you enjoy reading them as much as I love sharing.

Shahi Chicken Korma is another royal dish which I cooked yesterday and it took me down to again to the memory lane. I have tried my best to recreate your signature dish and almost got the taste I would eat as a child. The korma is rich creamy gravy with subtle sweetness and that perfect spiciness needed.

Shahi Chicken Korma, the royal dish which has its origin in the Mughal kitchen. The so famous Mughlai cuisine evolved in Medieval India during the reign of Mughal Empire starting in the 16th century. And the cuisine is a mix of style and recipes from India mainly North India and Persian style. The Mughlai cuisine is rich, spicy, aromatic and so popular among foodies and my absolute favorite. The cuisine offers the best and wide variety of Kebabs, Biryani, Korma, Rezala to name a few. It is believed that Mughals were the one to introduce the concept of tandoor and their cooking techniques led to the development of Awadhi cuisine. The Awadhi cuisine is native to the city of Lucknow in UP state of India, which is also known as City of Nawabs.

Shahi Chicken Korma is a very traditional recipe from my favorite Cuisine. It is a meat or vegetable braised in a rich and creamy gravy made with browned onions, yogurt n cashew nuts. Everything about this dish is so royal and is just perfect to serve to guests or whenever you are in mood to indulge. The aroma of from the dish, the spices, saffron is just so intoxicating.

What exactly is Korma?? A style of cooking or braising the meat on high heat briefly then cooked on slow fire in gravy till cooked through. I’ve seen some cooking the korma on dum during the final stages of cooking

The royal dish can be made with meat of your choice or even mix vegetables; here I’ve cooked the korma using Chicken. The korma is flavored with ginger garlic and spices like garam masala, red chilli powder, cardamom, cloves, black peppers and cashew nuts n poppy seeds give in a beautiful nutty flavor. The saffron makes the dish so aromatic and gives a rich and lovely color to the gravy. The browned onions, yogurt makes it all the more so flavorful. The ever so fragrant, rich, mild and that perfect spiciness aftertaste will make you crave for the curry all the more. The shahi Korma goes very well with naan, roomali rotis, paranthas, phulkas or even rice.

The gorgeous Shahi Chicken Korma along with flat bread of choice and salad on side, for that perfect dinner.

The Korma pairs beautifully with Deep Rose Wine & Sparkling Rose Wine.

Until Next time

Xo

K

Shahi Chicken Korma

Shahi Chicken Korma a Mughlai dish that is rich, creamy & so full of flavors. Chicken braised in rich & creamy gravy of yogurt, cashew nuts n browned onions and flavored with a few blend of spices n saffron.

For Marination

  • 600 grams Chicken (bone in)
  • 1 tbsp Lemon Juice
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Salt

For Masala Paste

  • 1 tsp Coriander Seeds
  • 1 tsp Shahi Jeera
  • 4 – 5 Dried Red Chillies
  • 3 – 4 Black Peppercorns
  • 2 Cloves
  • 10 – 12 Cashewnuts
  • 1/2 tsp Fennel Seeds
  • 1/2 tsp Poppy Seeds
  • 1/2 cup Yogurt

For Korma Gravy

  • 2 large Onions Sliced thinly
  • 2 tsp Ginger Garlic Green Chilli Paste
  • 1/4 cup Ghee / Clarified Butter
  • 2 Bay Leaves
  • 2 Green Cardamoms
  • 3/4 – 1 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • A large pinch Saffron infused in 2 tbsp warm milk
  • 1/2 cup Milk
  • 1 cup Water
  • Salt to taste (keep in mind we have already added salt to chicken while marinating)

  1. Let’s start by cleaning and washing the chicken well. Pat dry and add to bowl along with ginger garlic paste, lemon juice and salt. Mix well and set aside for an hour.

  2. While the chicken is marinating let’s make the masala powder. Dry roast coriander seeds, shahi jeera, dried red chillies, black pepper, cloves, cashew nuts, fennel seeds n poppy seeds. Allow to cool for a bit and grind the whole spices to powder.

  3. In a small bowl add the yogurt and the ground spices and mix well. Set aside.

  4. Take a heavy bottomed pan, add ghee and fry the onions until pink. Grind the fried onions to a smooth paste. 

  5. In the same pan cook the chicken for 5 minutes on high heat. Remove and keep aside.

  6. Add a little more ghee, add in the ginger garlic green chilli paste and fry till the raw smell disappears. Add in the fried onion paste and fry for 3 – 4 minutes.  

  7. Next add the chicken, red chilli powder, garam masala powder , salt and mix well. Cook on medium heat for 3 – 4 minutes. 

  8. Add in the yogurt and mix well. Next add in the saffon which we had infused in milk. Allow to simmer for 2 – 3 minutes. 

  9. Now add 1 cup water, give a good mix. Cover the pan and let the chicken cook until tender and cooked through and the gravy with desired consistency is achieved.

  10. Check seasoning, sprinkle a little more garam masala and mix. Garnish with freshly chopped coriander leaves n some browned onions.

  11. Serve while still hot with flatbread of choice or rice and some salad.

You can add more chillies if you want it spicy. But don’t let the spiciness over power that gorgeous taste and aroma of saffron. 

  1. Healthy World Cuisine

    10/11/2018 at 3:29 PM

    Karuna, so in love with this delicious curry. Had to come on over for the recipe. Today the temperature dropped drastically and it is cold, wet and rainy so we need curry!!! Can’t wait to give your delicious recipe a try. Pinning!

    1. Karuna Kumar

      11/03/2018 at 1:37 PM

      Thank you!! Do give it a try, i’m sure you will love it.

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