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| Shahi Chicken Korma Recipe |
Yearning for a restaurant-like korma recipe? Then try this easy and delicious Shahi Chicken Korma recipe, which you can make at home in just a few minutes.
This traditional Mughlai recipe is a perfect mélange of spices and herbs cooked with cashew nut paste and chicken. The addition of cashews nut and roasted dry spices adds a unique flavor to this dish and makes it a perfect dish for special occasions and celebrations. So, indulge in the goodness of a restaurant-style Shahi Chicken Korma recipe and share your feedback with us in the comment section
Elements of Shahi Chicken Korma ( 4 servings )
- 1 kilograms chicken
- 4 onion
- 1 cup refined oil
- 1 tablespoon garlic paste
- 5 green cardamom
- 2 teaspoon coriander powder
- 1 Pinch saffron
- black pepper as required
- 1 inch cinnamon stick
- 1 dash sugar
- 2 tomato
- 1/2 cup milk
- 1 tablespoon ginger paste
- 1 teaspoon cumin powder
- 3 dry red chili
- salt as required
- 1 1/2 teaspoon kasoori methi powder
- 2 bay leaf
- 1/2 cup hung curd
- 1 handful coriander leaves
How to make Shahi Chicken Korma
Stage 1 Wash the chicken
In any case wash the chicken and channel the abundance water. Then, wash the veggies and cleave them and keep to the side. Then, take a blender and add around 18-20 cashews, curd and one cleaved onion.
Stage 2 Make a thick cashews glue
Meanwhile, heat a kadhai and add oil, when the oil is adequately hot, include cleaved onion, fry them pleasantly and channel the oil. take out the onions and keep to the side.
Stage 3 Cook the masala
Diminish the fire and to the equivalent kadhai, add flavors like straight leaf, dry entire red stew, jeera, mix it pleasantly. At that point include cleaved onions, tomatoes, ginger garlic glue and every one of the excess flavors and cook the masala. Meanwhile, marinate the chicken with some salt and turmeric.
Stage 4 Cook with the cashew nut glue
Once the masala seems cooked, include the marinated chicken and permit the chicken to cook in the bhuna masala. While the chicken in cooking in the masala, delicately include the thick curd cashew glue. Meanwhile, take a little bowl and blend milk, sugar and saffron strands. Whisk the blend and add it to the curry alongside some water.
Stage 5 Garnish and serve hot
Cover the top and cook the chicken, when the chicken seems cooked add in the kasoori methi and embellish with coriander leaves. Serve hot with rice.
Tags:
Chicken