Shahi Chicken Korma - When you have the word Shahi in a recipe, you know its going to be fit for a King. This Mughlai style curry recipe is no exception, the gravy is earthy and deep, made creamy with a paste made with cashew, onions, chillies and yogurt. Chicken is sautéed in the spices and cooked till tender and its finished off with saffron milk.
The earthy flavor in this recipe comes from the fried onions that are cooked till a medium brown and then ground together with cashew nuts, red Kashmiri chillies and yogurt. I typically make this curry for a special occasion and serve it garnished with fried onions, cashews and coriander. Its great served with rice or rotis.
|3 Cup (48 tbs)
|1/2 Cup (8 tbs)
|1 Cup (16 tbs)
|1 Cup (16 tbs) , stirred
|Ginger garlic paste
|2 Cup (32 tbs)
1.Heat up some oil and fry the onions on high heat till a medium brown, add some salt to help it color faster.
2.Add the Kashmiri Chillies, just break them in half, remove the seeds and throw them in.
3.Once the onions are quite brown, add the Cashew nuts.
4.Now this is the colour Im looking for so Im just going to remove all the onions and keep aside. If you leave some onion behind its fine, but get all the chilli and cashews and allow this to cool.
5.Prepare the saffron milk by steeping the saffron strands in some hot milk.
6.Once the onion mixture is cool add it into a fod processor and start to grind this using half the yogurt to help it blend.
7.Reheat the oil and Im going to add the whole spices.
8.Add the ginger and garlic paste and saute to remove that raw taste.
9.Add the chicken pieces in and allow it cook this for a few minutes allowing it to brown on all sides.
10.Add 1 tsp of salt and mix to salt all the chicken.
11.Add the powdered spices and mix well.
12.Add 2 cups of tomatoes.
13.Cover and allow the tomatoes to cook till they are mushy.
14.Once this is done, scrape all of that delicious onion, chilli and cashew paste into the pot and mix well.
15.Add one cup of water to that food processor to pick up any left over paste under the blades and add this in as well.
16.Add the remaining half of the yogurt and mix.
17.Check for salt again.
18.Cook this for 15 20 mins till the chicken is nice and tender.
19.Finally add the saffron milk and cook for a few more mins.
20.When you see red oil floating at the top, you know its ready.
21.Serve and enjoy!