Shahi Chicken Korma

Shahi Chicken Korma Recipe - Authentic Indian Dish

Region / culture: India | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Shahi Chicken Korma is a rich and flavorful dish that originated in the Mughal era of India. It is a popular dish that is often served at special occasions and gatherings due to its royal and luxurious taste.

History

Shahi Chicken Korma has its roots in the royal kitchens of the Mughal emperors in India. The dish was traditionally made with rich and aromatic spices, nuts, and yogurt to create a creamy and indulgent sauce. It was often served to guests and dignitaries as a symbol of hospitality and opulence.

Ingredients

1 deboned chicken, cut into pieces
3 onions, chopped
1 tsp turmeric
1 tsp coriander seed powder
1 tsp red chili powder
1-inch piece of ginger, chopped
8 cloves of garlic, minced
1 cup fresh and thick curd
0.5 tsp garam masala
3 tbsp clarified butter
5 chopped almonds
10 chopped cashew nuts
lemon juice to taste
coriander leaves

How to prepare

Beat the curd and mix the chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, and garlic until light brown.
Add red chili powder and coriander, and simmer for a few minutes.
Add the chicken and fry for 5 minutes.
Add 2 cups of hot water and stir well.
Cover and cook until the chicken is tender and dry.
Add garam masala and salt.
Mix all the dry fruits and garnish with coriander leaves.
Serve hot.

Variations

For a lighter version, you can use Greek yogurt instead of regular yogurt.
You can also add vegetables like bell peppers, peas, or potatoes to the dish for added texture and flavor.

Cooking Tips & Tricks

Marinating the chicken in yogurt and spices helps to tenderize the meat and infuse it with flavor.

- Frying the onions, ginger, and garlic until browned adds depth and richness to the dish.

- Adding a touch of lemon juice at the end brightens up the flavors of the dish.

- Garnishing with chopped nuts and coriander leaves adds a crunchy texture and fresh aroma to the dish.

Serving Suggestions

Shahi Chicken Korma can be served with naan, rice, or roti for a complete and satisfying meal.

Cooking Techniques

The key to a flavorful Shahi Chicken Korma is to cook the spices and aromatics until they are well browned and fragrant.

Ingredient Substitutions

You can use chicken thighs or drumsticks instead of deboned chicken pieces.

- Cashews or pistachios can be used in place of almonds and nuts.

Make Ahead Tips

Shahi Chicken Korma can be made ahead of time and reheated before serving. The flavors will continue to develop and intensify over time.

Presentation Ideas

Garnish the Shahi Chicken Korma with a sprinkle of chopped nuts and fresh coriander leaves for a beautiful and appetizing presentation.

Pairing Recommendations

Shahi Chicken Korma pairs well with fragrant basmati rice, garlic naan, or cucumber raita.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

25g per serving

Vitamins and minerals

Shahi Chicken Korma is a good source of vitamin C, iron, and calcium.

Alergens

Contains nuts and dairy (yogurt)

Summary

Shahi Chicken Korma is a rich and indulgent dish that is high in protein and fats. It is a good source of vitamins and minerals, but may not be suitable for those with nut or dairy allergies.

Summary

Shahi Chicken Korma is a luxurious and flavorful dish that is perfect for special occasions and gatherings. With its rich and creamy sauce, tender chicken, and aromatic spices, it is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Shahi Chicken Korma. It was many years ago, during a trip to India with my husband. We were exploring the bustling markets of Old Delhi when we stumbled upon a small, unassuming food stall tucked away in a narrow alleyway. The tantalizing aroma of spices and sizzling meats wafted through the air, drawing us in like bees to honey.

As we approached the stall, a friendly elderly man greeted us with a warm smile and a twinkle in his eye. He introduced himself as Mr. Khan, a seasoned chef who had been cooking up delicious dishes for decades. Intrigued by the array of colorful spices and ingredients laid out before us, I couldn't resist asking Mr. Khan if he would be willing to share one of his secret recipes with me.

To my delight, Mr. Khan agreed and invited us to watch as he prepared his signature dish - Shahi Chicken Korma. The rich, creamy sauce simmering with tender chunks of chicken and fragrant spices was a sight to behold. I watched in awe as Mr. Khan deftly added a pinch of this and a dash of that, creating a symphony of flavors that danced on my taste buds.

As the dish cooked, the air filled with the mouth-watering aroma of cinnamon, cardamom, and cloves. The tantalizing scent transported me back to my childhood, to the cozy kitchen of my own grandmother, where I first fell in love with the art of cooking.

Mr. Khan generously shared his recipe with me, imparting not just the ingredients and measurements but also the wisdom and love that went into every dish he prepared. He explained the importance of patience and care in cooking, of taking the time to let the flavors meld and develop, much like the relationships we cultivate over time.

I returned home from India with a heart full of memories and a head full of new recipes to try. The Shahi Chicken Korma became a staple in my kitchen, a dish that I would often prepare for family gatherings and special occasions. Each time I cooked it, I felt a connection to Mr. Khan and the culinary traditions that he had so generously shared with me.

Over the years, I continued to refine and adapt the recipe, adding my own twist here and there to suit my family's tastes. I experimented with different spice blends, cooking techniques, and garnishes, always striving to create a dish that was not just delicious but also a reflection of my own culinary journey.

As my children grew up and started families of their own, the Shahi Chicken Korma became a link between the generations, a way for me to pass on the flavors and memories of my own past to the next generation. I taught my grandchildren how to cook the dish, guiding them through the steps and sharing the stories and traditions that had been passed down to me.

Today, as I stand in my kitchen, surrounded by the familiar sights and smells of spices and simmering pots, I am reminded of the journey that led me to this moment. The Shahi Chicken Korma is more than just a recipe - it is a piece of my history, a taste of the love and wisdom that has shaped me into the cook and person that I am today.

And as I sit down to enjoy a steaming bowl of Shahi Chicken Korma with my family, I am filled with gratitude for the experiences and people who have enriched my life and inspired me to keep cooking, keep learning, and keep sharing the joy of good food with those I love.