Shahi Murg Korma
Succulent, tender Chicken cooked to perfection in an aromatic white gravy…..This recipe of Shahi Murg Korma is a perfect addition to your dinner table if you want to have an indulgent meal. I have drawn inspiration from Mughlai Cuisine to prepare this recipe.
While I am writing this post, I am amazed at my will and efforts upon trying recipes that will be appeasing to my loved ones. Being a vegetarian, I would have never imagined myself cooking anything non-veg. I dreaded seeing raw fish/meat in person and usually ran away from the kitchen due to its smell.
Being married to a Non-veg loving person, things have changed a bit. While on one hand I have learned to bear the smell of raw meat/fish in front of me, my dear husband has become sort of sous chef to me while I cook anything non-veg. Even though I cook the dish, he is the one responsible to marinate the stuff and pour it into the cooking pot when the masala is ready.
This dish for Shahi Murg Korma turned out exceptionally well, just the way I hoped for. It certainly looks rich like a restaurant style dish but I have managed to make it healthy to the maximum extent possible. However, I feel this recipe is perfect for occasional preparation to mark some special eve.
I just can’t believe that I am able to cook chicken this well, all thanks to my family’s encouragement and help. It may not be a big deal for you but it certainly is for me who doesn’t eat chicken.So far, I have cooked the chicken dishes purely on basis of my instinct and I feel elated when they turn out well every time.
I hope I have not bored you with my blabbering. Without much further a do, lets check out the recipe of this delicious, healthy version of Shahi Murg Korma.
Shahi Murg Korma
Mughlai inspired dish of Tender chicken cooked in a nut based, aromatic white gravy
Ingredients
- 1 kg Chicken
For Marination
- 100 grams Greek Yogurt
- 1 tbsp Ginger Garlic Paste
- 2 tsp Black Pepper Powder
- To Taste Salt
For the Gravy
- 2 tbsp Ghee
- 1 tsp Shahi Jeera
- 2 nos. Bay Leaves
- 1 nos. Black Cardamom (Badi Elaichi)
- 4-5 nos. Green Cardamom (Choti Elaichi)
- 1 inch Cinnamon Stick
- 5-6 nos. Cloves
- 6-8 nos Whole Black Peppercorns
- 1 nos. Mace (Javitri)
- 1 cup Boiled Onion Paste
- 1 tbsp Ginger Garlic Paste
- To taste Salt
- 1 tsp Garam Masala Powder
- 1 tbsp Dried Fenugreek Leaves (Kasuri Methi)
- 1 tbsp Chopped Coriander Leaves
- 1 tbsp Fresh Cream
For Nut Paste
- 1 tbsp Melon Seeds (Magaz)
- 10 nos. Almonds
- 10 nos. Cashew
- 4-5 nos. Raisins
- 1/2 cup Milk
- 2 nos. Green Chilli
Instructions
For Marination
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Wash the Chicken thoroughly and place in a large bowl. Add the Greek Yogurt (you may also use hung curd in case Greek Yogurt is not available), Ginger-Garlic Paste, Salt and Black Pepper Powder. Mix well altogether and keep them aside for at least 1 hour. The longer the marination stays, the better results will be.
For Nut Paste
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Soak the almonds, cashew, raisins and melon seeds in some water for 30 minutes
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Peel of the skin of the almonds after they are soaked thoroughly.
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In a mixing jar, grind the soaked and drained nuts and green chilli with milk into a fine and smooth paste.
For the Gravy
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Heat a Cooking Pot and add Ghee to it. Once its hot, add the whole spices viz., Shahi Jeera, Bay Leaves, Black Cardamom, Green Cardamom, Cloves, Black Peppercorns, Mace and Cinnamon Stick and saute until they leave their aroma.
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Add the boiled onion paste into the cooking pot and saute for 2-3 minutes. Since we want a white gravy, the onion should not turn brown at all. To ensure that the onions are cooked properly, we are using boiled onion paste instead of the raw ones.
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Add the Ginger garlic paste to the gravy mix and cook for another minute. Now add the marinate chicken and mix together such that the chicken is coated with the cooked gravy. Cover the lid and allow the chicken to cook on low-medium heat for 10-15 minutes. Keep stirring in between to prevent the masala from sticking the pan's bottom.
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After almost 15 minutes, uncover the chicken and add the nut paste which we had prepared earlier. Mix everything together such that all the ingredients are incorporated well. Cover and cook for another 5-7 minutes.
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Add the garam masala and cook the chicken for another 1 minutes. Check the seasoning of the dish and add salt if required. By now the chicken must be tender and well coated with the masala. The gravy's consistency should be thick and not too runny.
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Add the Kasuri Methi or Dried Fenugreek Leaves and mix well.
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Serve it in a bowl and garnish the dish with Chopped Coriander Leaves and Fresh Cream. This Shahi Murg Korma will go well with roti, Naan or Lachcha Paratha
