Shahi Chicken Korma

India has always been rich when it came to tradition and culture. There have so many dynasties that have wanted to rule India and all have in some or other way left their footprints behind in form of folk music, folk dance, traditional attire or even food. Among all the rulers that invaded India, Mughals have been the more prominent. The legacy of food that Mughal Cuisine has given India is truly exceptional and worth cherishing. We proudly say that India is a country with many religions, cultures bounded together simply by food. 

One such dish that I explored today was Chicken Korma. This dish not necessarily need to be made using Chicken, any meat can be used. Korma is the essence of the dish and it can be assimilated either with Chicken, Lamb, Goat, Vegetables or even Paneer for that matter. This dish is high on Yoghurt, Cream, Ghee (Clarified Butter). Korma mainly means cooking the meat initially on high flame and then braising it in gravy using Yoghurt, Cream and Ghee. The word Shahi also hints towards adding of Cashews or Almonds to the base of this gravy. This does not mean that the dish is low on spice level, instead the ground spices are added to amp up the spice meter in this dish.

I am sure reading about this dish must have surely aroused your taste buds. Let's have a look at the recipe:

Ingredients for Marination:

1 Whole Chicken

2 tbsp Yoghurt (Curd)

2 tbsp Red Chili Powder

1 tbsp Ginger Garlic paste

Salt to taste

Ingredients for Gravy:

1 cup sliced Onions

2 cinnamon stick

3-4 Green Cardamoms

1 Bay Leaf

4-5 Cloves

4-5 Peppercorns

1/2 cup Blanched Cashew ( Peeled Almond is also preferred)

1/4 cup Yoghurt/Curd

1 inch Ginger

5-6 Garlic Cloves

1 tbsp Cumin/ Jeera

Salt to taste

Oil/Ghee for cooking

Coriander 

Method:

Clean the chicken thoroughly and marinate the chicken using the ingredients under marination section. Keep it covered aside for min 30 mins and maximum 4 hours.

In a pot add 2 tbsp oil and let it heat up on medium flame. Once the oil is hot enough add sliced onions to it and cook it until they are golden brown.

Do not burn the onions, be careful to keep the texture soft and not crispy.

Once the onions cook enough, turn off the flame and transfer the onions to a grinder container.

Let the onions cool down, until then in the same pot add 2 tbsp of Ghee and let it heat on a medium flame.

Add Bay Leaf, Peppercorns, Green Cardamom, Cinnamon Stick and Cloves to the pot. 

As you start smelling aroma of the spices, add marinated chicken to the pot and cook the chicken on medium - high flame. Being careful as to not burning the chicken.

Keep checking on the chicken in between the intervals, turning the flame to medium let us prepare the korma gravy for the chicken.

In the grinder container we already have Onions, to that add Blanched Cashew, Yoghurt/Curd, Ginger, Garlic Cloves and Cumin/ Jeera in mentioned proportion.

Grind all ingredients to fine paste using water very carefully. We need a thick paste and not runny one.

Check the chicken and at give it a good stir. Lower the flame and add in the korma gravy that we have grinded to the pot. 

Give all ingredients a good mix. If required add 2 tbsp of water in grinder container and pour the remaining paste into the pot.

Cover the pot and on medium flame let the gravy cook along with chicken for 15 mins.

Keep checking during intervals and stir the gravy if required. 

Uncover the pot and if you feel the gravy is too thick then add 1/2 of water to the pot and mix all ingredients well. This is the time to check on seasoning and chicken. If all looks and tastes good and if Chicken is cooked then serve hot with rice or rotis.

If the chicken is still raw then let it cook for more 10 mins on low to medium flame.