Murgh Shahi Korma

Ingredients list for Murgh Shahi Korma

• 1 kilogram Chicken cut into 8 pieces
• 1 teaspoon Thiuck Cream
• 1 teaspoon Ginger paste
• to taste Salt
• 3 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 3 large Onions grated
• 2 tablespoons Poppy seeds (khuskhus/posto) soaked and ground
• 8-10 Cashewnuts soaked and ground
• 2 tablespoons Desiccated coconut
• 1/4 cup Milk
• 1 teaspoon Turmeric powder
• 1 tablespoon Red chilli powder
• 2 teaspoons Garam masala powder
• 1 tablespoon Coriander powder
• 2-3 Green chillies slit
• 2 tablespoons Mawa (khoya) grated
• 1/4 cup Thick cream
• a few sprigs Fresh coriander leaves chopped

Method

1. Marinate chicken in ginger paste, garlic paste and salt and keep for half an hour. Heat the ghee in a kadai and add cumin seeds. When the seeds begin to change colour, add onions and sauté till light brown.
2. Add cashewnut paste, poppy seeds paste, desiccated coconut, milk and sauté till fat separates. Add the chicken pieces, and stir well till masala coats the chicken. Add the turmeric powder, red chilli powder, garam masala powder, coriander powder and slit green chllies and stir well. Add two cups water and bring it to boil. Adjust salt. Cover and cook for fifteen to twenty minutes or till chicken is done. Lastly add khoya and half the cream and stir well.
3. Serve hot, garnished with the remaining cream and chopped coriander leaves.

Nutrition Info