Name: Chicken Shahjahani Korma recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Chicken bone in 12 pieces.; Yogurt 11/2 cups; Khoya 3 tbsp; Cashew nuts soaked in water and grind to a smooth paste about 20; Cinnamon sticks 4; Cardamom pods 4; Caraway seeds 1 tsp; Nutmeg powder 1/4 th tsp; Mace powder 1/4 th tsp; Ginger Garlic paste 2 tbsp; Salt to taste; Onions large sliced and fried 2; Red chilli powder 1 tsp; Black pepper powder 1 tbsp; Whole green chillies 3 to 4; Water to adjust the gravy as needed ( 1 cup or little less); Ghee or oil 1/2 cup; Extra oil to fry the onions.; Coriander leaves for garnishing few; All spice powder 1/2 tsp for garnishing as well

ABOUT Chicken Shahjahani Korma RECIPE

Shahjahan was the fifth Mughal Emperor of India. During his rein (1627-1658), love for good food was abundant in the royal kitchens. Many of the retired cooks from the royal kitchens settled down in Delhi, called as the Shahjahan City. Murgh Shahjahani is a precursor of shahi chicken or mughlai chicken. It's a mild gravy with yogurt,whole spices, nutmeg, mace, khoya and cashew nuts which are the main ingredients that are used generously in this rich traditional preparation.

Ingredients Serving: 6

Chicken bone in 12 pieces.
Yogurt 11/2 cups
Khoya 3 tbsp
Cashew nuts soaked in water and grind to a smooth paste about 20
Cinnamon sticks 4
Cardamom pods 4
Caraway seeds 1 tsp
Nutmeg powder 1/4 th tsp
Mace powder 1/4 th tsp
Ginger Garlic paste 2 tbsp
Salt to taste
Onions large sliced and fried 2
Red chilli powder 1 tsp
Black pepper powder 1 tbsp
Whole green chillies 3 to 4
Water to adjust the gravy as needed ( 1 cup or little less)
Ghee or oil 1/2 cup
Extra oil to fry the onions.
Coriander leaves for garnishing few
All spice powder 1/2 tsp for garnishing as well

Instructions

Heat the ghee in a non stick pot.
Add the whole spices one by one.
Next add in the crushed and fried onions.
Add in the ginger garlic paste along with the chicken.
Saute it for a while about 5 to 8 mins stirring occasionally on medium flame.
Add the yogurt after whisking it well so that there are no lumps.
Lower the flame before you add it so that it does not curdle.
Add in the rest of the masalas including the salt and let it simmer on low flame for the next 15 mins until the chicken is done.
Add in the cashew paste and the khoya now and adjust the consistency of the gravy by adding some water.
Cover it and let it cook on low flame for 10 more minutes.
For the final check, increase the flame and stir it carefully and see to it that the water has been absorbed partially and the gravy is just right according to your preference regarding it's consistency.
Garnish with coriander and all spice powder and serve hot with naan or parathas.

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