Shahi Chicken Korma
Known for its flavorful and mild taste, Chicken Korma is by far the most popular Indian curry. Follow this simple recipe to make the best Chicken Korma ever!
Servings 4 people
Calories 410kcal
Ingredients
- 1- kilo chicken skinless and cut in quarters
- 3 medium onions thinly sliced
- 1 tablespoon garlic paste
- 2 teaspoon ginger paste
- ¼ cup raw cashews soaked in hot water for 15 minutes.
- ¾ cup plain yogurt
- 2 tablespoon ghee
- 2 tablespoon cooking oil
- ½ cup water if needed
- ½ teaspoon saffron strands
Powder Spices
- ½ teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 ½ teaspoon paprika
- ½ teaspoon red chili powder
- ¼ teaspoon black pepper powder
- 1 teaspoon turmeric powder
- ⅛ teaspoon nutmeg
- ⅛ teaspoon garam masala Add it at the end and
Whole Spices
- 3- inch cinnamon stick
- 2 bay leaves
- 4 cloves
- 5 whole green cardamom
Instructions
- In a blender, add the soaked and drained cashews and three tablespoons of water and saffron strands. Blend until smooth in texture. Keep aside.
- Add the oil and ghee; when hot, fry the thinly sliced onion until light brown. Remove the onion from the oil and spread on a kitchen towel. Chop the onion into small pieces and keep them aside. (Please read the notes for other options).
- In the remaining oil, add the whole spices and fry on medium heat for a few seconds. Add the chicken and fry until you see brown patches on both sides of the chicken.
- Add the garlic and ginger paste to the chicken and stir for a minute—cover and cook on low heat for two minutes. The chicken should continue cooking in its juices and should not burn; however, if there are not enough juices coming from the chicken, add ¼ cup of boiling water.
- Uncover the pan and add the salt and the spices; mix well for a minute. Beat the yogurt and then add it to the chicken and mix again.
- Pour the cashew paste and mix well, then add the previously fried and chopped onions and mix for a minute. Add the garam masala and mix for another minute.
- If the gravy looks dry, add ¼ cup to half a cup boiling water, mix, and cover until the chicken is fully cooked.
Video
Notes
- Although in the recipe, I have fried the onions and then chopped them, you can chop half the fried onions and blend the rest of the fried onion in a blender with three tablespoons of water and turn it into a paste for a thicker curry. However, you might want to add more salt since the onion will add sweetness to the dish.
- Instead of cashews, you can use almonds. After soaking the almonds, remove the skin and blend it with saffron and water. You can also mix cashews and almonds.
- I always use red onions since they have a stronger flavor, but you can use yellow onion.
- Use plain yogurt, and it is better to taste the yogurt before adding it to make sure it is not too sour.
- Never use tomatoes in this recipe, or the flavor will change.
- Add two tablespoons of heavy cream and mix a minute before turning off the heat for a richer version.
- Instead of cashews, you can use almonds. After soaking the almonds, remove the skin and blend it with saffron and water. You can also mix cashews and almonds.
- I always use red onions since they have a stronger flavor, but you can use yellow onion.
- Use plain yogurt, and it is better to taste the yogurt before adding it to make sure it is not too sour.
- Never use tomatoes in this recipe, or the flavor will change.
- Add two tablespoons of heavy cream and mix a minute before turning off the heat for a richer version.
Nutrition
Serving: 1 Serving | Calories: 410kcal | Carbohydrates: 8g | Protein: 27g | Fat: 27g | Saturated Fat: 4g | Fiber: 2g | Sugar: 3g