Murgh shahi korma is a rich Indian chicken dish made with the flavorsome of korma based ingredients. Chicken is simply cooked in the delicious paste of cashewnuts, poppy seeds, coconut and milk. The word “shahi” represents its richness in flavour as well as in popularity. It is treated as one of the best Mughlai main course dish.
Prep Time 20 minutes
Cook Time 30 minutes
• Chicken 1 kg
• Ghee ½ cup
• Cumin seeds 2 teaspoons
• Fresh cream 1 teaspoon
• Onion 3 large (grated)
• Ginger garlic paste 2 tablespoons
• Salt to taste
• Poppy seeds 2 tablespoons (soaked and ground)
• Cashewnuts 8 pieces (soaked and ground)
• Desiccated coconut 2 tablespoons
• Milk ¼ cup
• Turmeric powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Garam masala powder 2 teaspoons
• Coriander powder 1 tablespoon
• Green chillies slit 2-3
• Khoya 2 tablespoons (grted)
• Fresh coriander leaves (freshly chopped)
Marinate the chicken with ginger-garlic paste
First of all clean the chicken properly and then marinate it with salt and ginger-garlic paste and keep it for 30 minutes.
Fry the grated onion
While the chicken is resting, heat some ghee in a kadai. When the ghee turns hot, add the cumin seeds. Then add the grated onion while the cumin seeds begin to splutter. Saute the onion till light brown.
Now add the pastes, coconut and milk
While the onions become light brown, add cashewnut paste, poppy seeds paste, desiccated coconut, milk and saute till fat separates.
Now it’s time to add the chicken pieces
Now add the marinated chicken pieces in it and stir well till masala coats the chicken.
Now add the spices and cook the rest.
Then add the turmeric powder, garam masala powder, red chilli powder, coriander powder and slit green chillies and give a good mix. Add two cups of water and allow it to boil. Add salt to taste. Cover with a lid and cook until the chicken is done. Lastly add khoya and half the cream and stir well.
Garnish with chopped coriander leaves and fresh crem
Now the dish is ready to serve. Garnish it with freshly chopped coriander leaves and fresh cream and serve hot.