Shahi Mughlai Chicken Korma

Total time : 50 minutes Servings : 15 -16 Cuisine : Indian

Ingredients:

• 500 g Chicken

• 3 Onions, finely sliced

• 1 Bay leaf

• 2 Cloves + 2 Cardamom + 1 small Cinnamon

• 1 tbsp. Red chili powder

• ½ tbsp. Turmeric powder

• 1 tbsp. Ginger-Garlic paste

• ½ tbsp. Garam Masala

• ½ tbsp. roasted Coriander powder

• ¾ cup Curd

• 10 Almonds

• 5 Cashews

• 3 tbsp. Oil

• Salt, as per taste

• 2 tbsp. minced Coriander leaves

Instructions:

Step 1

Thoroughly wash chicken pieces and pat them dry.In a pan, on low flame dry roast almonds and cashews for 4-5 minutes. Remove and set aside.Heat oil and fry sliced onions until they turn light brown. Drain and add this to mixer jar along with dry roasted almonds and cashews. Make a thick fine paste by adding little water.Remove this into a bowl and add red chili powder, turmeric powder, roasted coriander powder, ginger-garlic paste, curd and salt. Mix well.

Step 2

To this add chicken pieces and mix well. Using your hand rub the chicken pieces to get coated with masala. Cover and set aside for 30-60 minutes. In a heavy bottom vessel, add oil to this add bay leaf, cardamom, cloves and cinnamon stick.

Step 3

Fry for a minute and remove the spices from oil. Now add marinated chicken and fry on high by stirring for 5-6 minutes.Add ¾ cup of water and cover with a lid. Cook on low flame for 25-30 minutes by stirring occasionally. Sprinkle garam masala and turn off the flame.

Step 4

Leave the curry on stove for 10 minutes before opening the lid. Garnish with fresh minced coriander leaves and serve warm with roti or rice. And Voila !!!