MURGH-SHAHI-KORMA

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Murgh Shahi Korma is a rich Indian chicken dish. It is treated as one of the best Mughlai main course dish. Shahi korma is simply cooked in the delicious flavour of yogurt, cashew nut paste and thick cream that is lip-smacking enough to tinkle the taste buds. This one is one of my favourite chicken dish. Murgh Shahi Korma is always on the top list of any party menu. So, lets get the recipe -

Ingredients
  • Chicken, on bone - 1 kg
  • Curd - 1 cup
  • Onion paste - 1/2 cup (3large size onion)
  • Ginger- garlic paste - 2 tsp
  • Green chilli paste - 2 tsp
  • Cashew nut paste - 1 tsp
  • Raisin paste - 1 tsp
  • Beresta (fried onion) - 3 tsp
  • Dry red chilli - 2
  • Cinnamon stick - 1 inch long
  • Black cardamom - 2
  • Bay leaf - 1
  • Garam masala powder - 1 tsp
  • Fresh cream - 2 tsp
  • Milk - 1/3 cup
  • Salt - to taste
  • Sugar - to taste
  • Oil - as required


Method

In a mixing bowl, add curd, onion paste, ginger -garlic paste and green chilli paste. Mix well.

In a pan, heat oil. Add the chicken pieces and fry for 1 to 2 mins. Don't fry for more than 2 mins. Put it out and keep aside. 


In the remaining oil, add bay leaf, dry red chilli, black cardamom and cinnamon stick. Within a few sec it starts to leave a nice aroma. Add the paste to it. Add salt and sugar. Cook for 3 to 4 mins. Add the chicken pcs and garam masala powder. Give it a nice stir. Cover the lid and cook for 15mins in medium low flame. In between stir well. Add raw milk. When the chicken are nice and soft, add the beresta, cashew nut paste and raisin paste. Mix well. Add fresh cream and give it a nice mix again. Garnish with some beresta and chicken shahi korma is ready to serve. Enjoy with pulao or naan.

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