‘Korma’ is not something which can be prepared every day; this is made for special occasions. A good Korma should be perfectly well balanced in term of spices with a slight hint of tanginess from yogurt and tomatoes. I tasted authentic Mughlai Korma first time at Karim’s (Old Delhi), in my initial Delhi days. That first taste of Chicken Korma is still fresh in my memory. What a fantastic sight it was, when they served the bowl of creamy absolutely mouth-watering gravy with melt in mouth chicken pieces. Later I had Mutton and Chicken Korma both from many places in Delhi. To name a few Aap ki Khatir (closed now), Matka Peer, Hamad’s (Jamia) etc.
This version of Shahi Chicken Korma is a result of my those experiences. I can ensure that this easy, no fail recipe would satisfy your craving for good Korma. 🙂
Shahi Chicken Korma
- Chicken- 750g with bone (medium sized pieces)
- Onion- 2 large
- Tomato- 2 large
- Ginger paste- 1 tbsp
- Green chillies- 4 (slitted)
- Kashmiri mirch powder- 1 tsp
- Turmeric powder- ½ tsp
- Almond meal (powdered almonds)- 3 tbsp
- Vegetable oil- 3 tbsp
- Garam masala powder- ¼ tsp
- Saffron- 1 fat pinch
- Milk- ¼ cup
- Yogurt- 150g (whisked)
- Garlic paste- 1 tbsp
- Black peppercorn powder- ½ tsp
- Green cardamoms- 4-5 (roughly crushed)
- Cinnamon- Three 1” pieces
- Black peppercorn- 1/2 tsp (roughly crushed)
- Cloves- 4-5
- Bay leaf- 2
- Whole dry red chillies- 2
Add everything in a bowl mentioned for ‘marinate’ with the freshly washed pieces of chicken. Mix well; keep aside for 3-4 hours. I prefer overnight marination. The more you marinate, better will be the taste.
Soak saffron in warm milk, keep aside.
In a mixer/grinder add onions and tomatoes, grind until a smooth paste forms. Keep aside.
Heat oil in a deep frying pan (non-stick preferably). Temper with the ingredients mentioned ‘for tempering’. Add onion-tomato paste. Sauté on medium flame for a minute. Add ginger paste, green chillies, turmeric powder and kashmiri mirch powder. Mix well; now add the marinated chicken into this. Mix, cover and cook on low flame. Stir in between. Add salt along with half cup of hot water when the chicken is half cooked. Mix again, cover and cook further. When the chicken is almost done, near about 80%, add almond meal along with saffron milk and garam masala powder. Mix gently and cook further until done. Your delectable ‘Shahi Chicken Korma’ is ready to serve. Garnish with slivered almonds.
Enjoy this royal dish with Naan, Parota or Pulao.