Shahi Chicken Korma* Recipe
Succulent pieces of chicken are slowly cooked with almonds in a rich & creamy sauce. A Mughlai Speciality
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Ingredients
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Main Ingredients
Spices
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Cooking
- 2
Fry Onions
In a large heavy-bottomed pot, heat the cooking oil or ghee over medium heat. Add the sliced onions and sauté until they are golden brown. Remove half of the onions and set aside for garnishing.
- 3
- 4
Add Spices
Stir in the cumin seeds, coriander powder, and garam masala. Mix well and cook for another 5 minutes.
- 5
Add Ground Almonds
Add the ground almonds and mix well. Pour in enough water to cover the chicken, bring to a boil, then reduce heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is tender.
- 6
Finish with Cream
Once the chicken is cooked, add the fresh cream and stir well. Allow it to simmer for an additional 5 minutes. Adjust seasoning with salt if needed.
Serving
- 7
Garnish and Serve
Garnish the korma with the reserved fried onions, chopped coriander leaves, and sliced almonds. Serve hot with naan or rice.
