Shahjahani Korma
Named after the Mughal Emperor Shahjahan, this Shahjahani Korma is a rich and creamy recipe of chicken cooked in a flavorful masala made with dry fruits, onions and spices. Juicy and scrumptious, this royal dish is mostly cooked in big occasions, and served with Roomani naan.
Ingredients
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- OilFor frying
- Onions1 – 2, sliced
- Yogurt1 cup
- Almonds4 – 5, peeled
- Cashews6 – 7
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- Ghee2 tablespoon
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- Bay Leaf1
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- Black Cardamom2
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- Cloves5 – 6
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- Cardamom2 – 3
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- Chicken1 KG
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- Garlic Paste1 teaspoon
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- Ginger Paste1 teaspoon
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- Coriander Powder1 teaspoon
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- Red Chilli Powder1 tablespoon
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- Cumin Powder1 teaspoon
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- SaltTo taste
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- Oil1 – 2 tablespoon
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- CashewsFor garnish
Preparation
- In a pan, add sliced onions and fry them till they are brown.
- In a grinder, add Yogurt, fried onions, almonds and cashews and grind till it forms a thick paste.
- In another pan, add ghee, bay leaf, black cardamom, cloves, cardamom, chicken and let the chicken boil.
- Then add garlic paste and ginger paste, mix it well and let it simmer for a while.
- Then add coriander powder, red chilli powder, cumin powder, salt and mix it well.
- Add the blended paste and mix well.
- Add oil and let it simmer for 05 to 10 minutes.
- Add Cashews for garnish.
- Enjoy! Please give us your feedback in the comments below.
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