Recipe Credits : Shaista
Cooking Credit : Chef Ankit
Shaista’s Style Mughlai Chicken Korma
Korma is a gravy dish that is usually made with yogurt, lots of nuts and spices. A Mughal era original, Chicken Korma is the perfect party dish that is rich in flavors and texture.
Depending on different regions of India different ingredients are used to make it creamy, silky and rich.
We will be using Nuts and Curd to fulfill the requirement.
We are making the Chicken Korma today, in the Restaurant (Shaista’s), the way we serve to our customers.
500 gms Chicken – Half Cooked (Cooked with little oil, salt, whole spices and ginger-garlic paste)
Cinnamon – 1 inch
Bay Leaf – 2 pieces
Green Cardamom- 2-3 pieces
Brown Onion – 80 gms
Cashews – 50 gms
Almonds- 50 gms
Fresh Curd – 200 ml
Ginger Garlic Paste- 2 tspn
Deghi Mirch – (optional) for color
Jeera Powder- 1 tspn
Biryani Masala/ Garam Masala- 2 tspn
Refined Oil- 2 Tblspn
Desi Ghee- 1 tspn
Slit Green Chillies- 2 -3 (as per taste)
Cooking Time –
- 20 Minutes with Half done Chicken
- 30 Minutes with Raw Chicken
Heat the pan and add Oil.
Add whole spiced to the oil and then add ginger garlic paste to it.
Sauté ginger garlic paste for 30 secs and add the half-cooked Chicken.
Fry it for a while and add dry spices and salt.
Add little water to mix all the spices together.
Bring it to boil and cook it for 2-3 minutes.
Make a smooth paste with Curd, Brown Onion, Fried Cashews and Blanched Almonds.
Add the paste to the Pan and cook it on low flames for 2-3 minutes.
Cover the Pan and cook it for 1 minutes on very low flame.
Add desi ghee, little brown onion and slit green chilies and stir well.
Serve hot with Rice, Roti , Naan or Plain Parathas.