Chicken Shahi Korma Recipe

Introduction

Enter a realm of culinary sophistication and indulgence with our Chicken shahi Korma recipe—a cherished dish from the regal kitchens of India that epitomizes the art of blending fragrant spices and tender meat to create a symphony of flavors. With its origins steeped in Mughlai cuisine, Chicken Korma has captivated palates for centuries with its rich and velvety gravy, infused with a delicate balance of aromatic spices and creamy textures. Join us on a gastronomic journey as we delve into the essence of this exquisite dish, uncovering its royal heritage and sharing the secrets to preparing a dish fit for kings and connoisseurs alike.

About Chicken Shahi Korma Recipe

Chicken shahi Korma is a classic dish that traces its roots back to the royal courts of medieval India, where it was created as a symbol of opulence and refinement. This regal delicacy features succulent pieces of chicken marinated in a blend of yogurt and spices, simmered in a creamy sauce enriched with almonds, cashews, and aromatic spices like cardamom, cloves, and cinnamon. The result is a dish of unparalleled depth and complexity, where every bite offers a harmonious interplay of flavors and textures—a true embodiment of culinary elegance.

Ingredients For Chicken Shahi Korma Recipe

• 1 kg chicken, cut into pieces
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 1/4 cup ghee or oil
• 1 tablespoon ginger-garlic paste
• 1/4 cup cashew nuts, soaked in water
• 1/4 cup almonds, blanched and peeled
• 2 tablespoons fresh cream
• 1 teaspoon cumin seeds
• 4-5 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1 – Marinate the Chicken:

• In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• Add chicken pieces to the marinade and mix well. Allow it to marinate for at least 30 minutes.

2 – Prepare the Nut Paste:

• In a blender, grind soaked cashew nuts and blanched almonds into a smooth paste. Set aside.

3: Cook the Onions:

• Heat ghee or oil in a large pan or Dutch oven over medium heat.
• Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until aromatic.
• Add sliced onions and cook until they turn golden brown.

4: Cook the Chicken:

• Add chopped tomatoes to the pan and cook until they soften.
• Add marinated chicken pieces to the pan and cook until they are lightly browned.

5: Simmer the Korma:

• Stir in the ground nut paste and cook for a few minutes.
• Add water as needed to achieve the desired consistency.
• Cover the pan and let the chicken simmer on low heat until tender and cooked through.

6: Finish and Serve:

• Stir in fresh cream and garam masala. Adjust seasoning if necessary.
• Garnish with fresh coriander leaves before serving.

“In every spoonful of Chicken Korma, taste the regal heritage and culinary refinement—a dish fit for royalty, savored by all.”

Pro Tips:

• Slow Cooking: Allow the chicken to simmer on low heat for a prolonged period to develop depth of flavor and ensure tender meat.
• Nut Paste: For a smoother consistency, soak cashew nuts and almonds in warm water for at least 30 minutes before grinding.
• Creamy Texture: Add fresh cream towards the end of cooking to impart a luxurious and creamy texture to the korma.

As you relish the exquisite flavors and creamy textures of Chicken Korma, immerse yourself in the grandeur of Mughlai cuisine and the timeless allure of culinary elegance. From the tender chicken to the aromatic spices and creamy gravy, each element of this dish tells a story of royal indulgence and gastronomic delight. Enjoy the culinary masterpiece of Chicken Korma—one luxurious bite at a time.