SHAHI CHICKEN KORMA- FROM THE

ROYAL KITCHEN OF THE MUGHALS

Shahi Chicken korma a royal, creamy spicy and lip smacking dish is
going to take you back into the time of the Mughal dynasty. Indian food
has been influenced in a big way by the Mughals since this dynasty
ruled India before the Britishers came in. Every recipe in India has a
history or a story behind it; some of them forklores of course! Mughlai
food in India is an integral part of the rich Indian culture. Since this
formed a cuisine of the royal families the nutrition value and taste beats
many a cuisines all across the world.
Shahi Chicken korma is a mixture of roasted ingredients like peanuts,
onion and desiccated coconut along with a number of spices. While
preparing Shahi Chicken korma timing to add the meat is crucial.
Chicken requires thorough coating with the mixture of spices and
heating evenly at a high temperature, chicken requires a very brief
initial cooking time to brown the surface of every piece.
ORIGIN OF SHAHI CHCKEN KORMA
Shahi Chicken korma originated in 16th century with an experiment of
Rajput cooks under the supervision of Mir Bakawal (chief cook) in the
royal kitchen of Akbar (Mughal Emperor from 1542 to 1605). In Mughal
era Shahi Chicken korma was prepared in dum pukht style. To cook
using this style we need to use a heavy bottomed pot, in which food is

The meat was braised in high flame, after that they cook the vegetables
or meat in rich and flavorful gravy (korma) in tightly sealed heavy
bottomed pot. Shahi Chicken korma was the main course dish in Akbars
court.
Shahi Chicken korma in Lucknow and Hyderabad is very famous in India
and these cities are also famous for the mugalai food. Both of these cities
represent the cooking style (Dum Pukht Style) used in the Era of Mughals.
Lucknow is known as the city of Nawabs and it was originated by the
Nawads who came from Persia at the invitation of the Mohammed Shah
(Mugal king). Lucknow originated in the times of mughals and because of
this it is famous for the Mughlai food.
Korma is available in vegetarian (Navratan Korma) and non vegetarian
(chicken, beef, fish korma and lamb) varieties. Here we will guide you to
prepare Chicken korma which is braised in spicy sauce, yogurt and
enriched with dry fruits.

Ingredients forShahi Chicken Korma

Boneless Chicken
Oil
Ginger Garlic paste

1 KG
2 tbps
1 and 1/2tbps

Onion (Chopped)
Turmeric powder
Red chili
Bay Leaf (Tez patta)
Garam Masala
Black cardamom
Green Cardamom
Cumin Seeds
Sugar
Sesame seeds (white)
Melon seeds
Cashews
Almond
Desiccated coconut flakes
Water (To make paste)
Yogurt (Dahi)
Potato (Optional)
Fresh coriander leaves
Mace Powder
Salt

3
1 tbps
1 tbps
1
1 tbps
1
5 to 6
1 tbps
1/2 tbps
1 tbps
1 tbps
7 or 8
7 or 8
2 tbps
1/2Cup
250gms
1
1/2 cup
1 tbps
As per taste

Directions to prepare a delicious royal lip smacking Shahi

Chicken Korma
Wash the bone less chicken pieces properly and then marinate
chicken pieces with salt and turmeric.

After that takes oil in a pan to deep fry the chicken pieces and cook
them until they golden brown. On the other side we make a paste of
sesame seeds, melon seeds, cashews, almond and desiccated
coconut. To make the paste we take a blender and mix all dry fruits
with a cup of water. If chicken turns into golden brown remove it
from the pan and drain extra oil. In the same pan put some oil and

When onion turns into brown add red chili, bay leaf, black cardamom,
green cardamom, cumin seeds, sugar and salt into this and saut for a
minute. Now add ginger garlic paste and saut for 2 minutes. After that
add yogurt and cook until water disappear. Its the time to add potato,
garam masala and chicken into this and now cover the simmer for 10 to
12 minutes. After that add the rest of yogurt into the mixture and cook
them until potatoes cooked properly. When potatoes were cooked
properly add the paste of dry fruits and cook for 2 to 3 minutes.
For garnishing of this delicious chicken korma add coriander leaves and
sprinkle little bit mace powder and garam masala and serve it with the
rice or naan.
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