This flavourful chicken recipe comes from the Royal kitchens. It's more like a 'galaxy of flavours'!
Here is a delicious royal dish – Shahi Murgh Korma from Mughal cuisine. Chicken marinated with spices and ginger garlic paste is cooked with ground spices, yogurt, cashew paste and onion gravy. This mouth-watering dish is rich in protein and carbohydrates. Try this शाही मुर्ग़ कोरमा with naan and give your taste buds an ultimate treat.
SHAHI MURGH KORMA
"0:07 Add chicken
0:16 Add ginger garlic paste
0:51 Add yogurt
1:03 Add the cashew nut paste
1:48 garnish with mint"
#ShahiChickenKormaRecipe #शाहीमुर्ग़कोरमा #restaurantstylechickenkorma #SanjeevKapoorKhazana #quickchickenkorma
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
Salt to taste
1½ tsps red chilli powder
¼ tsp turmeric powder
1 tbsp ginger-garlic paste
1 tbsp lemon juice
2 tbsps ghee
1 bay leaf
3-4 green cardamoms
6-8 black peppercorns
2-3 cloves
½ cup yogurt
¾ cup browned onion paste
2 tbsps cashew nut paste
6-8 saffron strands, soaked in 1 tbsp water + for garnish
½ tsp screw pine water (kewra)
½ tsp garam masala powder
Fresh mint sprig for garnish
Method
1. Take chicken in a large bowl, add salt, red chilli powder, turmeric powder, ginger-garlic paste, and lemon juice, mix and set aside for 15-20 minutes.
2. Heat ghee in a pan, add bay leaf, green cardamoms, black peppercorns and cloves and cook for a few seconds.
3. Add the marinated chicken and sauté on high heat for 4-5 minutes. Add yogurt and continue to sauté on high heat for 2-3 minutes.
4. Add browned onion paste and cashew nut paste and sauté for 2-3 minutes. Add 1½ cups water, mix and cook on medium heat for 8-10 minutes.
5. Add 1 cup water and mix well. Add saffron, screw pine water and garam masala powder and mix well. Cook for 2-3 minutes.
6. Serve hot garnished with mint sprig and soaked saffron.
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