By: Payal
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Shahi Chicken Korma is one of those recipes that feels extra special, perfect for when you want to turn dinner into a celebration.
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This creamy chicken curry, with its rich nutty flavour and royal vibes, is surprisingly easy to make at home. Here's how you can pull it off like a kitchen champ!
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1 kg chicken, 250 grams onion, 250 grams curd, 10-12 almonds, 10-12 cashews, 4 cloves, 2 cardamoms, 1 big cardamom, 2 bay leaves2 red chilli, turmeric, coriander powder
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For Garam Masala: 1 mace, 8-10 black pepper, 5 cloves, 4 small cardamoms, 1 cinnamon, 1 tablespoon cumin
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Start by cleaning the chicken properly and then marinate it with your spices and ginger-garlic paste. Trust us, letting it soak in those flavours makes all the difference!
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Heat up some oil in a handi or deep pot and fry the onions until they're golden brown. Then spread them on a paper towel to keep them crispy.
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Soak almonds and cashews in water, then blitz them into a silky smooth paste. This little trick adds that signature creamy richness to your gravy.
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Use the same handi you fried the onions in and toss in those whole spices. Let them sizzle for a few seconds before adding the marinated chicken.
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Stir in curd, red chilli, coriander & turmeric. Let them cook until the masala & curd start looking like they belong together. Then, add the almond-cashew paste to take it up a notch.
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Crumble the fried onions with your hands then mix them into the chicken. Sprinkle garam masala on top and give it a good stir. Let cook it until the chicken is tender and bursting with flavour.
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Once done, garnish your Shahi Chicken Korma with a sprinkle of fresh coriander leaves. Serve it hot with naan or roti, and watch everyone go for seconds!
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Click here for more chicken recipes.
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