Shahi Chicken Korma

 

This Shahi Chicken Korma recipe is easy to follow and will give you the perfect ‘restaurant style’ dish with a creamy texture! The dish tastes not only delicious but is also very flavourful and is the ultimate crowd pleaser. 

What you need:

• 500 gms chicken 

• 1 & 1/2 tsp poppy seeds 

• 10 cashew nuts

• 1/2 cup coconut 

• 1/2 tsp garam masala powder

• 1 & 1/2 tsp red chilli powder 

• 1/2 tsp pepper powder 

• 1 tsp coriander powder 

• 1/2 cup milk

• 2 tbsp fresh cream

• 1 tbsp ginger garlic paste 

• 1 green chilli (finely chopped)

• 1 tsp cumin

• 1 large onion (chopped)

• 1 tbsp ghee/butter

• 1 tbsp coriander leaves for garnishing 

• Salt to taste

Method:

1. Wash the chicken. Roast the poppy seeds and keep them aside. Soak the cashew nuts and coconut in milk for about 15 minutes and grind to form a fine paste along with the poppy seeds.
2. Heat 2 tbsp ghee/butter. Add the cumin, chopped onion and fry until they turn golden brown. Add ginger garlic paste. Keep frying for 2 more minutes. 
3. After frying it for 2 minutes, add in the chicken pieces and chopped green chilli. Fry until all the chicken pieces get coated well. Close and cook for  3-4 minutes.
4. Add to it the ground paste, red chilli powder, salt and coriander powder. Bring it to a consistency of a thick gravy. Close and boil for 4-5 minutes. 
5. Check the salt.
6. Garnish with coriander leaves and fresh cream. Serve hot with roti, naan or bread.