How To Make Chicken Shahjahani Korma Neelam Bajwa
Learn How To Make Chicken Shahjahani Korma, a Restaurant Style Chicken Curry Recipe from Chef Neelam Bajwa only on Get Curried.
Ingredients
| Chicken | 1 Kilogram | |
| Ghee | 4 Tablespoon | |
| Black cardamoms | 2 | |
| Green cardamoms | 2 | |
| Onions | 2 | |
| Ginger garlic paste | 2 Teaspoon | |
| Poppy seeds | 2 Teaspoon | |
| Seeds | 2 Teaspoon (musk melon seeds) | |
| Cashew nuts | 12 | |
| Turmeric powder | 1 1/2 Teaspoon | |
| Kashmiri chili powder | 2 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Salt | To Taste | |
| Yogurt | 4 Tablespoon | |
| Cream | 2 Tablespoon | |
| Kewra water | 5 Teaspoon | |
| Cloves | 4 |
Directions
MAKING:
1.In a saucepan heat ghee, green cardamoms, cloves, black cardamoms, sliced onions, ginger-garlic paste and saute until onions are soft.
2.Once the onions are soft grind them to paste in a grinder along with soaked poppy seeds, melon seeds and cashews.
3.Add the ground paste back to the pan and fry for 5-7 minutes or until the ghee separates and the paste is slightly brown in colour.
4.Then add turmeric powder, Kashmiri red chilli powder, salt and stir.
5. Now add the chicken and cook on high flame for 5 minutes.
6.Add garam masala, yoghurt, water and cook on low heat covered with a lid.
7.Add cream, Kewra water and mix thoroughly.
SERVING:
8.Decadent & Creamy Chicken Shahjahani is ready to serve!
Recipe Summary
