Shahi White Chicken Korma Recipe
If you love mughlai cuisine then don't forget to make shahi white chicken korma recipe at your next dinner. Famous as safed murg, an incredibly tasty, speedy, and authentic recipe. Prepared with homemade white korma masala by adding nuts paste, and Indian spices that make a phenomenal taste of grainy (danedar) white gravy.
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Servings: 3 Persons
Calories: 297kcal
Ingredients
- Chicken - 600 gms
- Oil - 1 Tbsp
- Whole Garam Masala
- Green Cardamom - 5
- Cumin seeds - ⅓ Tsp
- Cloves - 6
- Black Pepper - 15
- Salt - To Taste
- Onion sliced - 1 Cup
- Ginger - 3x3 inches
- Garlic cloves - 3
- Green chilies - 2
- Almonds - 7
- Cashews - 9
- Garam Masala Powder - 1 Tsp
- Yogurt - 1 Tbsp
- Lemon Juice - 2 Tsp
Instructions
- Place chicken in a bowl.
- Pour some lemon juice, salt and yoghurt and mix well.
- Marinate chicken for 30 minutes.
- In a pan, pour oil and heat it up.
- Add onion in heated oil and slightly brown it.
- As the onion get the light pink colour take it out on kitchen papper.
- Now make a paste of onion, garlic, ginger and green peppers using the blender.
- Now add whole garam masala (Cumin seeds, green cardamom, cloves, cinnamon, black peppers) in heated oil. (Same oil that used to brown onion).
- Add the blended paste in the pan and saute for few minutes until oil floats on the surface.
- Then, add the marinated chicken in pan and stir on high heat to fry the chicken.
- As the chicken fried and oil comes over the top.
- Make a paste of Almond and Cashews by adding water in the blender and add in a pan and again stir for a few minutes.
- Sprinkle garam masala powder.
- Pour water to tender the chicken.
- Cover for 30 minutes.
- After 30 minutes, evaporate the excess water and make a thick curry.
- Now, shahi white chicken korma is ready to serve.
- Garnish with ginger slices and green peppers as an option.
Notes
- Don't use any ingredient that will add redness to the curry.
- Brown onion will change the color of the korma to brown so make it pink or translucent.
- Make sure to cook the chicken on high heat while making the curry to make it juicy after getting tender.
- To get creamy nut paste, it's better to soak in lukewarm water for 30 minutes.
- To make a perfect, smooth, and thick curry paste with a grainy texture, always blend the onion, ginger, and garlic in the blender to get the fine paste.
- It's mandatory to cook korma paste on high heat until oil is visible to the pan sides.
Nutrition
Serving: 100g | Calories: 297kcal