How To Make Murgh Shahi Korma, Read Here

Chicken lovers are always in style, whether they are children, teenagers, adults, or the elderly! One meat that is unbelievably popular among everyone! It can be prepared in a variety of ways once cooked. Eat it anyway you want: sauté it, fry it, toss it, bake it, steam it. Its flavour may change depending on how it is cooked, but the flesh remains high in protein, low in fat, and easily digestible.

Prep Time: 31-40 minutes

Cook time: 31-40 minutes

Serve: 4

Level Of Cooking: Moderate

Taste: Mild

Ingredients for Murgh Shahi Korma Recipe

Chicken cut into 8 pieces 1 kilogram

Thick Cream 1 teaspoon

Ginger paste 1 teaspoon

Salt to taste

Ghee 3 tablespoons

Cumin seeds 1 teaspoon

Onions grated 3 large

Poppy seeds (khuskhus/posto) soaked and ground 2 tablespoons

Cashewnuts soaked and ground 8-10

Desiccated coconut 2 tablespoons

Milk 1/4 cup

Turmeric powder 1 teaspoon

Red chilli powder 1 tablespoon

Garam masala powder 2 teaspoons

Coriander powder 1 tablespoon

Green chillies slit 2-3

Mawa (khoya) grated 2 tablespoons

Thick cream 1/4 cup

Fresh coriander leaves chopped a few sprigs

Steps To Cook

Step 1

Marinate the chicken for half an hour in a mixture of ginger, garlic, and salt. In a kadai, melt the ghee and add the cumin seeds. When the seeds start to turn colour, add the onions and cook until they are light brown.

Step 2

Sauté until the fat separates, then add the cashewnut paste, poppy seeds paste, desiccated coconut, and milk. Stir in the chicken pieces till the masala is well coated. Stir in the turmeric, red chilli powder, garam masala powder, coriander powder, and slit green chilies. Bring it to a boil with two cups of water. Season with salt if necessary. Cook, covered, for 15 to 20 minutes, or until chicken is done. Finally, whisk in the khoya and half of the cream.

Step 3

Serve immediately with the remaining cream and chopped coriander leaves as a garnish.

Also Read: Here Are 6 High Protein Supper Dishes For Weight Reduction