Shahi Chicken Korma
Ingredients
Marinade
- 600g boneless skinless chicken thighs, cut into large bite-size pieces
- Pinch of saffron
- 4 tbsp natural yogurt
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 tsp Kashmiri chilli powder
- 1 tbsp grated garlic
- 1 tbsp grated ginger
Spice mix
- 2 tbsp ground almonds
- 12 whole cashews
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 whole cloves
- 6 green cardamom pods
Sauce
- 4 tbsp ghee (substitute half vegetable oil and half butter)
- 2 onions, thinly sliced
- 1 bay leaf
- 1 cinnamon stick
- 150g natural yogurt
- 150ml chicken stock or water
- 3 tsp brown sugar
- 10 whole blanched almonds
- 10 whole cashews
- Salt
Preparation
Put the marinade yogurt, saffron, spices, ginger, and garlic into a mixing bowl, combine them, and then mix well with the chicken. Cover and refrigerate for a couple of hours.
Lightly toast the nuts and whole spices for the spice mix in the pan on medium heat for 5 minutes. Transfer the mixture to a pestle and mortar or spice grinder and grind until smooth, then set aside.
Add ghee or oil to the pan on medium-high heat and sauté the onions with a pinch of salt, stirring regularly until golden brown. Remove with a slotted spoon and blend to a smooth paste, then set aside.
Turn the heat to high, add the chicken, bay leaf, and cinnamon stick. Fry for about 8 minutes until the chicken is sealed and golden in parts, with oil separating. Add the ground nut and spice mix, stir-fry for a couple more minutes, and stir in the onion paste.
Stir in the chicken stock or water, brown sugar, and natural yogurt. Cover loosely, turn the heat down, add the whole cashews and almonds, and simmer on low for 15 minutes. Season to taste, then rest for 5 minutes before serving.
Notes
Ghee can be substituted with a mixture of half vegetable oil and half butter.
This recipe serves 3 adults.
