Chicken Korma- From The Royal Kitchen Of The Mughals
From easytocookfoodrecipes 8 years ago
- 2 hours after marina to make
- Serves 5
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. Read more 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 temprature, chicken requires a very brief initial cooking time to brown the surface of every piece. Origin of Shahi Chicken 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 sealed tightly and cooked over low flame. Cooking on low flame gives a better taste of herbs and spices because it maintains its natural aroma with the richness of flavors. 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 Akbar’s 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. See less
Ingredients
- Boneless chicken 1 KG shopping list
- Oil 2 tbps shopping list
- Ginger Garlic paste 1 and 1/2 tbps shopping list
- Onion (Chopped) 3 shopping list
- Turmeric powder 1 tbps shopping list
- Red chili 1 tbps shopping list
- Bay Leaf (Tez patta) 1 shopping list
- Garam Masala 1 tbps shopping list
- Black cardamom 1 shopping list
- Green cardamom 5 to 6 shopping list
- Cumin Seeds 1 tbps shopping list
- Sugar 1/2 tbps shopping list
- Sesame seeds (white) 1 tbps shopping list
- Melon seeds 1 tbps shopping list
- cashews 7 or 8 shopping list
- almond 7 or 8 shopping list
- Desiccated coconut flakes 2 tbps shopping list
- Water (To make paste) 1/2 Cup shopping list
- Yogurt (Dahi) 250gms shopping list
- Potato (Optional) 1 shopping list
- Fresh coriander leaves 1/2 cup shopping list
- Mace Powder 1 tbps shopping list
- Salt As per taste shopping list
How to make it
- 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 fry the chopped onions.
- When onion turns into brown add red chili, bay leaf, black cardamom, green cardamom, cumin seeds, sugar and salt into this and sauté for a minute. Now add ginger garlic paste and sauté for 2 minutes. After that add yogurt and cook until water disappear. It’s 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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