Mughlai Chicken Korma Recipe | Shahi Chicken Korma Recipe
Mughlai Chicken Korma or Shahi Chicken Korma Recipe - Mughlai Chicken Korma or Shahi Chicken Korma is an Indian recipe from the Mughlai cuisine. This Mughal speciality is a spicy and authentic Mughlai curry dish.
Ingredients
- 500 gram Chicken on the bone Without the skin
- 100 ml Cooking oil Any preffered vegetable oil
- 100 ml Heavy Cream
- 4 Tablespoon Thick curd
- 2 Tablespoon Butter
- 2 Piece Onions Medium size
- 2 inch Ginger Fresh; Make a paste
- 8 Piece Garlic Cloves Fresh; Make a paste
- 1 Piece Tomato Medium size; make a paste
- 1 Tablespoon Black Peppercorns
- 10 Piece Cloves
- 1 inch Cinnamon Stick
- 15 Piece Cardamom – Green
- 5 Piece Cardamom – Black
- 2 Tablespoons Coriander Powder
- 0.5 Tablespoon Turmeric Powder
- 1 Tablespoons Five Spice Mix Panchphoran
- 0.5 Teaspoon Salt
Instructions
- Clean, wash, pat dry the chicken.
- Grind the onion, garlic and ginger together into a fine paste.
- Heat the oil in a deep and heavy bottom pan. Add the onion, garlic and ginger paste. Let the paste lose water but don’t let it brown.
- Add the chicken pieces, all the spices (except 10 green cardamoms which you should take out and keep aside) and stir gently on medium heat.
- Add the chopped tomato or tomato paste.
- In 10 minutes, the chicken should be soft and oil should separate onto the sides.
- Add the 10 green cardamoms that were set aside (powder the seeds, remove the husk and then add)
- Add the cream and curd mixed together.
- The cooking time after adding the cream+curd should not be more than 2-3 mins else it can curdle.
- Add the butter and remove from heat. Add salt to taste
- Serve with chapati, naan or pita bread
Notes
- Unlike regular meat curries where the spice mix is fried intensely with less oil, the trick here is that the mix cooks in a lot of oil and not a lot of stirring is required.
- Add curd cream mix at the end else it might curdle on high heat.
- Salt is to be added after removing the chicken from heat.