Shahi Murgh Korma

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Ingredients:

2 tbsp fresh cream

2 tbsp cashews paste

1 cinnamon sticks 

2 bay leaves

3-4 green cardamom

5-6 cloves

6-7 black peppercorns

2 big onions finely chopped 

2 tbsp ginger-garlic paste 

2 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1 tsp garam masala

1 tsp chicken masala

1 tbsp kasuri methi

1/2 tsp haldi

3 tbsp oil

2 tbsp ghee

salt as per taste

Water


For Marination:

1.5 kg chicken

1 cup thick curd

1 egg

1 tbsp ginger-garlic paste

1/2 tsp haldi

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1 tsp garam masala

Salt as per taste


For Grounded Powder:

2 tsp jeera seeds

1 tsp saunf seeds

1 cinnamon stick

4-5 green cardamom

5-6 cloves

8-10 black peppercorns


Recipe:

1. Clean the chicken and keep it aside.

2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste and egg. Mix well. 

3. Add chicken pieces and marinate for 2-3 hours.

4. After 2 hrs, in a kadai add oil to heat. Add onions in batches to hot oil. Saute the same till onions turn crispy brown. Remove the caramelised onion in kitchen tissues and keep it aside.

4. In the same kadai add ghee to heat. Add cinnamon, cloves, peppercorns, bay leaves, green cardamom. Saute for a minute till it sizzles.

5. Then add marinated chicken along with its marinated paste.Add salt. Cover and let the chicken cook till it leaves water. Stir occasionally. 

6. In the meantime, take a pan and dry roast the spices. In hot pan add jeera seeds, saunf seeds, cinnamon stick, cloves, peppercorns, green cardamom. Take it out once roasted and let it cool a bit. Then crush them to powder.

7. Add the caramelised onions to the blender. Blend them with 1/2 cup water to smooth paste and keep it aside.

8. Once the chicken starts leaving water, add fresh cream and cashew paste. Mix well. Then add haldi, red chilli powder, garam masala, chicken masala, freshly grounded powder and kasuri methi. Mix well.

9. Again cover and cook till oil starts leaving from sides. Stir occasionally.

10 . Add onion paste to the chicken gravy and mix well. Adjust salt as per your taste. Cover and cook till chicken are fully done.

11. Finally add kewra water to the gravy and mix well.

12. Shahi Murgh Korma is ready to serve with hot phulkas and rice.

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