Chicken Shahi Korma Recipe

Chicken Shahi Korma is a rich and aromatic Mughlai dish made with chicken cooked in a flavorful gravy of yogurt, cream, nuts, and spices. The term "Shahi" translates to "royal," indicating its luxurious ingredients and origins. It’s a mildly spiced, creamy curry known for its subtle flavors and indulgent texture, often enriched with ingredients like saffron, almonds, and cashews, giving it a royal and decadent appeal. Traditionally, Shahi Korma was prepared for kings and queens and served during feasts and special occasions.

History of Chicken Shahi Korma Recipe

Shahi Korma is part of Mughlai cuisine, which was introduced to the Indian subcontinent by the Mughal Empire during the 16th century. The dish originated in the royal kitchens of the Mughal emperors, who were known for their love of luxurious and aromatic food. The Mughals were influenced by Persian cuisine, and they brought techniques like slow cooking and the use of rich, creamy ingredients to the region.

Korma was originally a dish of braised meat cooked with yogurt, cream, nuts, and fragrant spices. The recipe evolved over time, with regional variations across India, Bangladesh, and Pakistan. In Bangladesh, Korma is highly popular, often served during weddings, Eid celebrations, and other important gatherings.

Types of Korma Available in Bangladesh

Korma has many variations in Bangladesh, depending on regional preferences and available ingredients. Some common types include:

1. Chicken Korma – Made with chicken, yogurt, and spices.

2. Beef Korma – Rich and flavorful, made with beef.

3. Mutton Korma – A traditional korma made with mutton or goat meat.

4. Fish Korma – A coastal variation made with fish.

5. Vegetable Korma – A lighter, vegetarian version made with mixed vegetables and nuts.

6. Shahi Korma – A royal version made with a richer, creamier sauce and more luxurious ingredients like saffron, cashews, and almonds.

Chicken Shahi Korma Recipe

Ingredients:

1 kg chicken, cut into pieces

2 large onions, thinly sliced

1/2 cup yogurt

1/2 cup fresh cream

1/4 cup cashew nuts (soaked in water for 30 minutes)

2 tablespoons almond paste (optional)

2 tablespoons ghee (or clarified butter)

2 tablespoons oil

2 teaspoons ginger-garlic paste

1 teaspoon cumin seeds

1-2 bay leaves

4-5 cardamom pods

4-5 cloves

1 small cinnamon stick

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon saffron (soaked in warm milk)

Salt to taste

Fresh coriander leaves for garnish

1 teaspoon kewra water or rose water (optional, for aroma)

Instructions:

1. Prepare the Cashew Paste:

Blend the soaked cashew nuts into a smooth paste using a little water. Set aside. If you’re using almond paste, add it here for an extra rich texture.

2. Fry the Onions:

Heat oil and ghee in a large pan over medium heat. Add the thinly sliced onions and fry until they turn golden brown and crispy. Remove them from the pan and drain on paper towels. Once cooled, grind the onions into a paste and set aside.

3. Sauté the Whole Spices:

In the same pan, add cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon. Sauté for a minute until fragrant.

4. Cook the Chicken:

Add the ginger-garlic paste and stir for a couple of minutes. Then, add the chicken pieces and sauté until they turn slightly golden on the outside.

5. Add Spices and Yogurt:

Add turmeric powder, red chili powder, coriander powder, and salt to the chicken. Stir well.

Whisk the yogurt to avoid curdling and gradually add it to the pan, stirring continuously. Let the chicken cook in the yogurt for 5-7 minutes.

6. Add Onion and Cashew Paste:

Stir in the fried onion paste and the cashew paste. Mix well and cook for another 5 minutes, allowing the gravy to thicken.

7. Simmer with Cream and Saffron:

Add fresh cream and the saffron-infused milk to the pan. Stir gently and lower the heat to simmer. Let the korma cook on low heat for about 10-15 minutes, until the chicken is tender and the gravy has a rich, creamy consistency.

8. Finish with Garam Masala and Kewra Water:

Sprinkle garam masala over the dish and add a few drops of kewra water or rose water for a subtle fragrance. Stir gently and turn off the heat.

9. Serve:

Garnish with freshly chopped coriander leaves and serve hot with naan, paratha, or steamed basmati rice.

Tips:

For extra richness, you can add a little more cream or almond paste.

To make the dish more luxurious, you can sprinkle some edible silver leaf on top before serving.

Adjust the spice levels by increasing or reducing the amount of chili powder.

Enjoy your Chicken Shahi Korma, a dish fit for royalty, rich in flavor, and perfect for special occasions!