CHICKEN SHAHI KORMA - WHITE KORMA

     One of the greatest curries of India should be 'KORMA'.  A perfectly cooked Korma would surely be a delight to both our sense and taste.  Korma is a type of curry prepared by braising the meat in Ghee(Clarified Butter), along with Yoghurt/Curd, Spices and a thick paste prepared with Nuts like Cashewnuts/Almonds and Poppy seeds and simmered in fresh Cream/Milk.  Evey single ingredient added into Korma gives as special appeal to the dish like Yogurt/Curd gives softness and texture to the meat, Spices its unique flavour, blanched nuts and Poppy Seeds serve as a thickening agent, Milk/Fresh Cream gives a richness, Saffron adds a mild tinge of colour and flavour to the dish.
      It is absolutely a rich dish in terms of ingredients, taste and flavour - least to mention its origin.  It is believed that the cooks in Royal Kitchens prepared Shahi(Royal) Kormas specifically for Emperors. This Chicken Shahi Korma is a white Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle.
     Mughlai Korma, Shahi Korma, Kashmiri Korma and South Indian Korma are commonly found Korma/Kurma varieties found in India.  The Shahi, Mughlai and Kashmiri Kormas use Nuts and Cream as thickening agents, but South Indian Kurmas use Coconut and Poppy Seeds as thickening agents.  The above three Kormas except South Indian Kurmas are richer versions normally laced with Malai(Fresh Cream)/Condensed Milk.
     This White Korma is one dish we usually order at a local restaurant. It is a sweet Curry and my kids love this dish.  I usually make Maida(All-purpose Flour) Chapati or Naan to go along with this Shahi Korma. This Chicken Shahi Korma goes well with Parotta/Rotis, Chapatis, Naan, Kulcha and Parottas.  It also tastes great with Biriyanis, Pulaos & Ghee Rice too.

For more KORMA/KURMA Recipes, Click here...

Cuisine  -  Indian (North India)
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK CHICKEN SHAHI KORMA - WHITE KORMA

INGREDIENTS :

For Chicken Shahi Korma :

Chicken - 1/2 Kg.
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Coriander Powder - 3 Tspn
Garam Masala - 11/2 Tspn
Yogurt/Curd - 1/2 Cup
Fresh Cream - 1/2 Cup
Condensed Milk - 1/4 Cup
Black Salt - 1/2 Tspn
Oil - 2 Tbspn
Butter - 2 Tbspn
Salt - To Taste
Sugar - 2 Tbspn

Spices :

Cardamom - 5 Pods
Cinnamon 1" Stick - 2 Nos.
Bay Leaf - 1 Leaf
Cloves - 5-6 Nos.

To Dry Roast and Powder :

Mace - Few Petals
Nutmeg - 1/2 Tspn.

To Soak and Grind : 

Poppy Seeds - 11/2 Tspn
Almonds - 7 Nos.
Cashew nuts -  7 Nos.

To Garnish :

Coriander Leaves - Few
Saffron - Few Strands

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Add Chicken pieces to the above oil and sear it until the colour changes for about 10-12 Minutes.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Sprinkle some water and cook the Chicken pieces on a low flame until chicken is well cooked.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Once the Chicken pieces turn soft pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Chicken Shahi Korma.
• Finally, pour the beaten Cream and mix well.
• Switch off the flame.
• Serve Chicken Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.