Murgh Shahi Korma Recipe

 
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Murgh Shahi Korma
How to make Murgh Shahi Korma
  • Recipe Servings: 8
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A creamy chicken curry with a distinctive nutty taste.

Ingredients of Murgh Shahi Korma

  • 1 kg chicken-skinned and cut into 8 pieces
  • 1/2 cup ghee
  • 2 tsp cumin seeds
  • 1 cup grated onions
  • 2 Tbsp poppy seeds-roast and dry separately
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1 Tbsp coriander powder
  • salt to taste
  • 2-3 green chillies-slit
  • 1/4 cup khoya-mashed into a paste with water
  • Soak for half an hour and grind to a paste :
  • 10 cashew nuts
  • 1/4 cup milk
  • 2 Tbsp dessicated coconut
  • Garnish :
  • 1/4 cup thick cream
  • 2 Tbsp chopped coriander leaves

How to Make Murgh Shahi Korma

  • 1.Heat the ghee in a heavy-based pan and add the cumin seeds.
  • 2.When the seeds splutter, add the onions and sauté till light brown.
  • 3.Add the ground paste and sauté again till the fat separates.
  • 4.Increase heat, add the chicken pieces, and stir-fry until coated with the masala.
  • 5.Add the turmeric, chilli powder, garam masala, coriander powder, salt and the green chillies.
  • 6.Stir-fry to mix well.
  • 7.Add 2 cups of water and the milk paste, bring to a boil and simmer uncovered for 15-20 minutes or till the chicken is tender.
  • 8.Serve hot, garnished with the cream and coriander leaves.

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