Shahi Murg Korma

 

This dish is a Mugal dish, it’s made in a rich creamy gravy with nuts and raisins and hence the name Shahi… this dish goes well with Paratha or Pulao. 

Marination 

Ingredients 

1/2 kg Chicken pieces boneless or with bones as desired 

1 tsp Ginger - Garlic - Chilli paste 

1 small Onion Sliced,  Fried and paste 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder 

1/2 tsp Cumin powder 

1/4 tsp Pepper powder 

3 tbsp Curd

Method 

Mix all the ingredients together and keep it aside for an hour or more. 

For the Wet paste 

Ingredients 

5 to 6 Almonds soaked and peeled 

5 to 6 Cashews soaked in water 

6 Raisins 

2 tbsp Desiccated Coconut 

2 tbsp Fresh Cream

1/4 cup Milk 

Few drops of Kewra essence (optional) 

Method 

Grind all the above ingredients into a paste.

 

For the Gravy 

Ingredients 

Marinated Chicken 

Wet paste 

1 small Onion Paste 

1/2 tsp Ginger - Garlic paste 

1 Bay leaf

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

1/2 tsp Sugar

Salt to taste ( if required )

1/4 cup Curd beaten 

2 tbsp Cream 

3 tbsp Ghee

Method 

Add the ghee into a wok. Once the ghee heats up, reduce the flame, add the bay leaf, cardamom, cloves and cinnamon, sauté until the spices crackles. Add onion paste, ginger - garlic paste and sugar. Sauté until light brown in colour, add the marinate chicken. Cook on medium low flame until the oil releases. Add the wet paste, cover and cook on low flame, stirring the chicken occasionally for 5 minutes. Add the curd and cream, continue to cook, until the chicken has cooked. If required add salt as per required. Serve the chicken with Pulao or Paratha.