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Explore Shahi Chicken Korma Recipe | शाही चिकन कोरमा | Chef Sanjyot Keer with 473,140 views, 11,559 likes, and 203 comments. Experience the impact of this video content that has captured audience attention.

Written recipe for Shahi chicken korma Prep time: 15 mins Cooking time: 1.5 hours Serves: 4 Ingredients: • Ghee 4 tbsp • Onion 4-5 medium size (sliced) • Cashew nuts 8-10 nos. • Chicken (washed & cleaned) 750 gm • Ginger garlic paste 1 tbsp • Red chilli powder 1 tbsp • Salt to taste • Bay leaf 1-2 nos. • Green Cardamom 2-3 nos. • Cloves 2-3 nos. • Black peppercorns 1 tsp • Cinnamon stick 1 inch • Mace 1 no. • Nutmeg 1/4th (grated) • Curd 1 cup • Red chilli powder 2 tbsp • Coriander powder 3 tbsp • Turmeric powder 1/4th tsp • Ginger julienne 1 inch • Salt to taste • Saffron infused water 1 tbsp • Kewra water 1 tsp • Fresh garam masala 2 tsp Method: • Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown. • Spread fried onions on a paper towel, soak the cashew nuts in hot water for 10 minutes. • Grind the fried onions along with soaked cashews into a fine paste adjust the consistency by adding water as required. • In a mixing bowl add the chicken, ginger garlic paste, red chilli powder and salt to taste, marinade the chicken well and keep it for at least 15 minutes. • Heat the same ghee used for frying onions, add the whole spices and sauté for a minute, add the marinated chicken. • Sear or cook the chicken on high flame until outer layer gets cooked. • Turn the flame low after the outer layer of chicken is cooked • In a separate bowl add the curd and mix red chilli powder, coriander powder and turmeric powder. Whisk well ensuring no lumps. • Add the curd mixture to the chicken and stir continuously as u add the mixture. • Add the ginger and salt mix well. • Cover and cook on medium low flame for 20 – 25 minutes while stirring in intervals. • Add the fried onion cashew paste and mix well. Stir and cook further for 3-4 minutes. • Cover and cook further on medium low flame for 8 10 minutes while stirring in intervals. • Add the saffron infused water, kewda water and fresh garam masala. Cover and give dum on low flame for 5 – 10 minutes. • Serve hot with roti or paratha or rice. Fresh garam masala Ingredients: • Cumin seeds (jeera) 1 tsp • Cloves 5-6 nos. • Mace (javitri) 1 no. • Nutmeg (jaiphal) ½ tsp • Black cardamom 1 no. • Green cardamom 2-3 nos. • Black peppercorns 1 tsp • Cinnamon stick 1 inch Method: • Grind all the whole spices into fine powder. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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