About Recipes In India

Shahi Murg Korma

Shahi Murg Korma

Brief Description

Korma has its origins in the Mughlai cuisine of 16th century. It is basically a light, creamy curry which is thickened with ground nuts. While countless variations can be made to the basic recipe but typically Shahi korma is prepared with either lamb or mutton.

Preparation Time 25 mins
Cooking Time 30-45 mins
Serves 4

Ingredients for Shahi Murg Korma

  • 1 Deboned Chicken divided into pieces
  • Chopped Onion (Pyaj)-3
  • Turmeric (Haldi)-1 tsp
  • Coriander Seeds Powder (Dhania Powder)-1 tsp
  • Red Chilli Powder (Lal Mirch)-1 tsp
  • Chopped Ginger (Adrak)- 1 " long piece
  • Minced Garlic (Lasun)-8
  • Fresh thick Curd (Dahi)- 1 cup
  • Garam Masala-1/2 tsp
  • Clarified Butter (Ghee)- 3 tblsp
  • Chopped Almonds (Badam)-5
  • Chopped Cashewnut (Kaju)-10
  • Add Lemon juice according to taste
  • Coriander Leaves (Dhania Patta)

Shahi Murg Korma

How to make Shahi Murg Korma

  • Firstly beat the curd properly and then mix chicken pieces, salt and turmeric in it.
  • Now leave it aside for 30mins.
  • Now heat some ghee in a pan and then fry garlic, ginger and onions in it until it becomes light brown.
  • Now add coriander, red chili powder in the mixture and boil it for few minutes.
  • Add chicken in the mixture and fry it for 5 minutes.
  • After frying add 2 cups of hot water and mix it well.
  • Now cover it properly and cook it until the chicken gets tendered and dry.
  • Finally add some garam masala and salt (according to your taste) in the recipe and mix the remaining dry fruits and then garnish it using coriander leaves.
  • The dish is now prepared and can be served hot.

Shahi Murg Korma

Some Useful Tips

  • Even readymade onion, ginger/garlic paste can be used for this.
  • Rabbit, bite size chicken pieces and quail can also be used with the same recipe.
  • ┬áThe recipe can be served well with Garam bhaat/Steamed Basmati rice or with roomali roti or naan.