Shahi Chicken Korma Recipe..Easy and delicious Chicken Korma..Mughlai Meat Dishes Recipe

Shahi Chicken Korma

Korma is a dish originating in the Indian subcontinent,consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze.

The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared, using a high heat, traditionally using ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking, using a technique called dum or dampokhtak.

The korma can make use of a technique called bagar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents.

There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Indian bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavoring.

A korma pilau (pilaf) is a rice and meat dish made with braised meat.

Ingredients:-

Chicken cleaned and washed well-750 gms 
Oil-3 tbsp
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp 
Ginger garlic paste-1 tbsp 

Green chillies-3-4 vertically slit
cinnamon stick-1 small
Cloves- 2 pcs
Cardamoms- 2pcs
bay leaf
1 tsp garam masala powder
1/2 tsp black pepper powder
1/2 tsp coriander seeds powder
1 tsp lemon juice extract
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves

Salt to taste

(For The Korma Paste)

Deep fried onion paste - 3 tbsp
Desiccated coconut dry roasted-1 tbsp
Cashewnuts -4-5   
Almonds-3-4 
Chironji-1 tsp 

Khus - khus (poppy seeds) - 1 tsp 
Beaten yogurt-1 cup

Procedure:-

(Blending The Korma Paste)

Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.

(Making The Korma)

Take a cooking vessel, add oil and heat it.
Add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
Add chicken pieces into it and roast it until a change in color appears.
Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies. 
Mix well and cook for few minutes.
Add blended paste of ( roasted coconut, kaju, badaam, chironji, khus khus) into the chicken.
Add the deep fried onion paste into it.
Mix and cook the whole mixture on low flame until oil starts releasing.
Add beaten yogurt into it, mix and cook for few minutes.
Add garam masala powder, black pepper powder, coriander powder and mix.
Add little water as per the thickness preferred if the gravy is too thick.
Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
Add chopped coriander leaves and mint leaves and cook for few minutes.
Switch off the flame and add lemon juice into it and mix well.
Serve hot with roti or rice.

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