SHAHI CHICKEN KORMA

                                                      SHAHI CHICKEN KORMA

     Well its raining outside and my hubby and kids needed something hot and yet less spicy to heat up their body and mind for lunch.So i wanted to make something with chicken that can go well with rotis and rice.I made this shahi chicken korma which blends well with anything.It is a very very rich korma which has almonds and cashews mixed in the gravy which gives it the distinct flavour and thickness unlike other types of korma.
 
               Usually the masala ingredients are ground separately and added while cooking. This is the easiest tried recipe of shahi chiken korma..i had modified the recipe as such so that you need not take so much pain in grinding ingredients separately including the ginger garlic as in other dishes where we need ginger garlic paste.the flavour is intense if u marinate the chicken pieces in the masala for an hour..if you are in a hurry then u can skip this step as well.. I tried both the versions ..not marinating the chicken also gave the desired taste of shahi korma.

                  you can prefer it to be either yellow in colour or whitish. i prefer yellow gravy so added turmeric and very little red chilli powder.If you wish to prefer it white you can very well skip the turmeric and chilli powders and add extra green chillies instead.So its already weekend..why waititng ,try your version and leave in your comments.ENJOY


INGREDIENTS 1:

FOR THE MASALA:

A)TO BE DRY ROASTED:

• Onions                     -                      2
• almonds                  -                       1/2 cup
• cashews                  -                       1/2 cup
• poppy seeds           -                        3 teaspoons
• grated coconut       -                        1/2 cup

B)OTHER :

• Ginger                  -                     1 inch piece
• Garlic                   -                      6 pods
• plain yogurt         -                      2 cups
• red chilli powder  -                     1/2 teaspoon
• turmeric powder  -                     1/4 teaspoon
• garam masala powder    -           1 teaspoon
• lemon  juice of        -                    2  lemons
• coriander leaves       -                  1/2 cup chopped
• mint leaves(optional) -                1/4 cup

INGREDIENTS 2:

• Chicken                   -               1 kg
• Cinnamon                -              1 medium stick
• cardamom               -               4
• cloves                      -               4
• black pepper corns   -             8
• fennel seeds             -              2 teaspoons
• green chillies            -              4 large slit
• oil                             -             1/4 cup
• salt to taste

METHOD:

1. Dry roast each of the ingredients given in the masala A separately.Roast them till they turn light brown.
2. now Add the rest of the ingredients given in the masala B along with the cooled A ingredients.grind them to a fine paste using curd.add all of the curd to make the paste.Add the slit green chillies with the masala.(do not grind the chillies)
3. Wash the chicken thoroughly and mix with the ground masala.let it marinate for an hour.
4. After an hour, heat oil in a pressure cooker.Add the whole spices and let it splutter.
5. Add the masala along with the chicken.
6. Add required salt. Mix well.
7. close the lid  with the weight.
8. simmer it for 10 mins.you should not get whistle for the first 10mins while it is simmering.
9. After 10 mins keep the flame to medium and cook for 3-4 whistles.
10. Switch off flame and wait till the pressure reduces.
11. open the lid and let it boil till the gravy thickens.
12. garnish with coriander .
13. can be served with rice,rotis, parottas.

COOK'S NOTE:

• If u are in a hurry and dont have time to marinate the chicken , then u can directly start with the cooking procedure.
• Always poke the chicken pieces with a fork for the masala to get into the chicken.
• if you wish the korma to be white avoid the turmeric and chilli powders and add extra green chillies.for this recipe you can add 6 to 8 green chillies.
• always soak the nuts for half an hour if you have time so that they grind to a fine and smooth paste.