Shahi Murg Korma
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|
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)
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.
- The recipe can be served well with Garam bhaat/Steamed Basmati rice or with roomali roti or naan.