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Photo of Shahi Murg Korma | Chicken Shahjahani | Chicken Mughlai by Soma Pradhan at BetterButter
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Shahi Murg Korma | Chicken Shahjahani | Chicken Mughlai

Mar-30-2017
Soma Pradhan
25 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Shahi Murg Korma | Chicken Shahjahani | Chicken Mughlai RECIPE

Mughals have not only left behind many more monumental miracles like the Agra Fort, Humayun’ Tomb, Taj Mahal to name a few, they have also left behind a rich culture which includes the mughal cuisine. Chicken Jahangiri , Chicken Shahjahani, Shahi Korma are some names which we see in almost all restaurants serving Mughlai cuisine. We all love the cuisine and we all love the richness of the food which this cuisine offers. Well, since the post is dedicated to Shah Jahan, the dish will also have its name. You can call it Shahi Korma but it tastes very similar to Chicken Shahjahani which I once had at Taj in Agra. Hence, I believe the recipe is authentic. I picked this recipe from Kainaaz’s Blog who has some really good and Authentic Parsi Recipes to offer which I love. Do visit her blog here. I made some minor changes in my recipe to suit the pala

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Mughlai
  • Simmering

Ingredients Serving: 4

  1. 1 kilo chicken cut into small pieces and cleaned nicely.
  2. 2 onions + 1 tsp ginger + 1 tsp garlic ground + 2 green chilies ground to fine paste
  3. 2 tomatoes pureed
  4. 2 tbsp curd whisked nicely
  5. 1/2 cup milk + handful of cashew nuts blend to a smooth paste
  6. 1/2 tsp White pepper powder
  7. 1 tsp turmeric powder
  8. 1 tsp red chili powder
  9. 1 tsp garam masala
  10. 3 cardamom + 2 bay leaves + 3 cloves + 1 cinnamon stick + 1 mace
  11. Salt to taste
  12. Sugar to taste
  13. green coriander for garnishing
  14. few cashew nuts fried in ghee
  15. few strand of saffron soaked in 1/3rd cup of warm milk
  16. 3 tbsp ghee

Instructions

  1. Since, it is the royal korma, we will be using ghee to prepare the dish.
  2. Take a non stick pan and heat ghee. Add the whole spices and the ground onion paste.
  3. Cook the paste very nicely in ghee till it turns light burn in color. Onions need to be cooked thoroughly else you will get a different taste completely.
  4. Next add the pureed tomatoes, turmeric powder, white pepper powder, red chili powder and cover the kadai. Cooking tomatoes is the most difficult and intricate part of any recipe. It should be cooked to perfection. If you over cook, your tom
  5. Once you know that the tomatoes are half cooked, add chicken pieces, salt and sugar to taste.
  6. Cover and cook again. Chicken will release a lot of water. Let chicken cook in its own juices.
  7. Mix curd with milk and cashew paste. Add this to the chicken.
  8. Finally add saffron milk. Check the amount of gravy. If its very less, add little water and cook for some more time. If you think , the consistency is good , you can switch off the flame.
  9. Take it out in a serving bowl. Garnishing is very important.
  10. Sprinkle coriander leaves and fried cashews.
  11. Enjoy the Shahi Khana right at your dining table.

Reviews (1)  

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rakhi India
Jul-13-2017
rakhi India   Jul-13-2017

thanx for sharing this Shahi Murg Korma , Chicken Shahjahani ,Chicken Mughlai recipe, my family is crazy for palak paneer , this is so easy n looks delicious http://www.rakhiinindia.in/cake-delivery-in-bangalore.html

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