SHAHI MURG KORMA

One of the best royal dish of North, The Dish one should make at his home.

Hey there I am ujjval, nd today i m going to tell u the authentic recipie of shahi murg "chicken" korma.

Before starting lets give a knowledge boost on this dish.

Korma is a dish originating in the Indian subcontinent. Consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

so lets start with the recipie:

3 Full Legs Chicken Pieces/ 3 thighs + 3 leg pieces

(Combination of Whole Spices)

(Yogurt Masala Combination)

(Brown Onion Paste)

1.5 tsp. Salt (or as per your taste)

¼ tsp. Rose Water/Kewda Water

¾ tsp. Garam Masala

1/8 tsp Nutmeg / Jayphal Powder

1/8 tsp Mace / Javitri

1.25 Cups Chicken Stock (You can replace it with water)

1.5 Tbsp Ginger and Garlic Paste

Few Ginger Juliennes

1/4 Cup Ghee (If you really want restaurant style add 3 Tbsp Ghee more)

 Brine to boost moisture in chicken:

1-Liter Water

1 Tbsp Salt

1 tsp Sugar

2 Tbsp Vinegar

 Combination Of Whole Spices:

7 Black Peppercorns / Kali Mirch

5 Cloves / Laung

1 Cinnamon Stick / Dal Chini

1 Star Anise / Chakra Phool

1 Black Cardamom / Badi Elaichi

6 Green Cardamom / Hari Elaichi

Yogurt Masala Combination:

¾ Cup Full Fat Yogurt / Greek Style Yogurt / Waterless Yogurt

3 Tbsp Coriander / Dhaniya Powder

2 tsp Kashmiri Paprika / Deggi Mirch

2 tsp Yellow Chilli / Pili Mirch Powder (you can replace by 1.5 tsp Red Chilli Powder)

½ tsp Tumeric / Haldi powder

½ tsp Cumin /Jeera Powder

Onion paste:

4 Caramelized Onions / Brown Onions / Fried Onions (not more than 300 Gms)

6 Cashews (Kept in hot water for 30 – 45 minutes)

¼ Cup Full Fat Yogurt / Greek Style Yogurt

¼ Cup Chicken Stock / Water (If needed)

After such a big recipie list lets move onto the procedure to make Shahi Murg Korma

Procedure:

1. Take the chicken in the bowl.

2. Fill in with water, add salt, sugar and vinegar, and leave it for 2 hours.

3. On other side, make thin julliene of ginger.

4. In a bowl add full fat curd, add in coriender powder, paparika, red chilly powder, tumeric powder, cumin powder.

5. Mix the curd mixture.

6. In an other bowl add black peppercorns, clove, cinnamon stick, star anise, black cardamom, green cardamom.

7. Now take caramelized onions, cashew kept in hot water for 30 mins, curd and chicken stock , and now grind it properly into paste.

8. Take a handi, add vanaspati ghee, add whole spices.

9. After 5 mins, add ginger garlic paste and julliene of ginger, and add yogurt spice mix.

10. Cook for 10-15 mins on medium flame.

11. After the fats comes up, add the brown onions paste.

12. Give it a mix,cover it with a lid to make a proper pressure inside, and keep it on the low flame.

13. Cook for 15-20 minutes.

14. Add chicken stock, grated nutmeg, mace, salt, chicken pieces. Cover the lid.

15. Cook it for 15-20 mins on low flame.

16. After chicken cooks, add rose water, garam masala.

17. let it simmer for more 10-15 mins.

TAAAADAAAA THE MURG KORMA IS READY TO SERVE HOT.......

THANK YOU GUYS , WILL BE BACK AGAIN WITH A NEW RECIPE

TILL THEN TAKE CARE AND HAVE A GOOD TIME.

EAT WELL!!