'Written recipe for Shahi chicken korma Prep time: 15 mins Cooking time: 1.5 hours Serves: 4 Ingredients: • Ghee 4 tbsp • Onion 4-5 medium size (sliced) • Cashew nuts 8-10 nos. • Chicken (washed & cleaned) 750 gm • Ginger garlic paste 1 tbsp • Red chilli powder 1 tbsp • Salt to taste • Bay leaf 1-2 nos. • Green Cardamom 2-3 nos. • Cloves 2-3 nos. • Black peppercorns 1 tsp • Cinnamon stick 1 inch • Mace 1 no. • Nutmeg 1/4th (grated) • Curd 1 cup • Red chilli powder 2 tbsp • Coriander powder 3 tbsp • Turmeric powder 1/4th tsp • Ginger julienne 1 inch • Salt to taste • Saffron infused water 1 tbsp • Kewra water 1 tsp • Fresh garam masala 2 tsp Method: • Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown. • Spread fried onions on a paper towel, soak the cashew nuts in hot water for 10 minutes. • Grind the fried onions along with soaked cashews into a fine paste adjust the consistency by adding water as required. • In a mixing bowl add the chicken, ginger garlic paste, red chilli powder and salt to taste, marinade the chicken well and keep it for at least 15 minutes. • Heat the same ghee used for frying onions, add the whole spices and sauté for a minute, add the marinated chicken. • Sear or cook the chicken on high flame until outer layer gets cooked. • Turn the flame low after the outer layer of chicken is cooked • In a separate bowl add the curd and mix red chilli powder, coriander powder and turmeric powder. Whisk well ensuring no lumps. • Add the curd mixture to the chicken and stir continuously as u add the mixture. • Add the ginger and salt mix well. • Cover and cook on medium low flame for 20 – 25 minutes while stirring in intervals. • Add the fried onion cashew paste and mix well. Stir and cook further for 3-4 minutes. • Cover and cook further on medium low flame for 8 10 minutes while stirring in intervals. • Add the saffron infused water, kewda water and fresh garam masala. Cover and give dum on low flame for 5 – 10 minutes. • Serve hot with roti or paratha or rice. Fresh garam masala Ingredients: • Cumin seeds (jeera) 1 tsp • Cloves 5-6 nos. • Mace (javitri) 1 no. • Nutmeg (jaiphal) ½ tsp • Black cardamom 1 no. • Green cardamom 2-3 nos. • Black peppercorns 1 tsp • Cinnamon stick 1 inch Method: • Grind all the whole spices into fine powder. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ'
Tags: Recipe , How to cook , Chicken , foodie , street food , Comfort food , Indian Cuisine , Your Food Lab , sanjyot keer
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