Murgh Shahi Korma

Ingredients:

 

2 kg Bone Chicken

1 cup Plain Yogurt

1 tbsp Ginger and Garlic Paste

1/2 tbsp red chili powder

1/2 tbsp Turmeric Powder

1 tbsp Garam Masala

4 tbsp Lemon

1 inch Cinnamon stick

2 Cloves 

2 Green Cardamom

4 Black Peppercorns

1 big pinch Saffron threads

2-3 Green Chilli (finely chopped)

Salt to taste

1/2 cup Oil 

For Preparing Roasted and Ground Masala

2 Onions

8-10 Almonds 

8-10 Cashew nuts 

10-12 peanuts

1 tbsp Poppy seeds (khus khus)

2 tbsp Desiccated Coconut 

For Garnish 

Coriander (finely chopped)

Mint (finely chopped)

Method

Wash the chicken and drain well. 

In a large non-stick Khadhai at medium heat, add dry roast, poppy seeds, coconut, almond and cashew nuts, peanuts one by one separately for 1 minute-or till slightly darker in colour Then dry roast the onion till they are slightly soft and golden in colour and grind to a fine smooth paste keep aside.

In a mixing blow add raw chicken, ginger and garlic paste, red chilli powder, turmeric powder, green chilli, garam masala powder, saffron, lemon juice and plain yoghurt, add all fine paste, coriander leaves, mint leaves and mix well and cover the bowl with a plastic wrap. Leave for the marinading for 1/2 an hour in the refrigerator.

In a non-stick pan add oil at medium heat add cinnamon stick, cardamom, black peppercorns, and cloves. Let it splutter and fry.

In a minute. Add the chicken mixture into it stir fry for 5- 10 minutes. Add 1/2 cup water as require leave it for low heat till the thin layer of oil appears on the bottom surface.

 

Now add salt to taste, stir often to prevent masala burning, if required, sprinkle a little water from time to time prevent the masala from burning. Do not cook on a high heat, simmer heat, and cover the pan leave till done. Remove pan from heat.

Garnished with fresh coriander leaves and mint leaves. Serving dish with Naans, Plain rice, Bagara-khana, Paranthas.

Enjoy It..:)