Shahi Chicken Qorma

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For Chicken Korma, let's fry onions first. Peel the onions and cut into half. Slice them as thin as possible.Make sure that you cut them evenly.

Step 2

Heat up oil in a pan. Add sliced onions , fry on high heat for first 10 minutes and keep stirring. When onion becomes translucent then turn flame to low for further frying process. Stir continuously at the point.

Step 3

When onions turn light golden brown, turn off the heat and keep stirring until you achieve desired colour.

Step 4

Take the onions out from the oil on paper towel and cool completely. Onions will become crunchy after sometime.

Step 5

In a same pan, heat up the same oil around 1 cup.

Step 6

Add cardamom pods, bay leaves, cinnamon stick, cloves and cumin seeds.

Step 7

Crush ginger and garlic. Then add ginger garlic and stir till it spluttered.

Step 8

Add the chicken pieces and fry on high to medium heat for 5 minutes until colour changes.

Step 9

In a bowl combine, yogurt, coconut, salt, chilli powder, coriander powder , turmeric and cumin powder. Mix everything together.

Step 10

Now on low flames, add the mixture and keep mixing it for around 5 minutes till it is cooked.

Step 11

Add a water, mix well, cover and cook on low flame for around 7-8 minutes.

Step 12

Soak the almonds and remove the skin. Add the blanched almonds and fried onions in a grinder. Add water while grinding to make a smooth paste.

Step 13

Add fried onions and almonds paste in korma.Mix and cook for another 7-8 minutes until oil separates.

Step 14

Add garam masala, ground nutmeg, ground mace and ground fennel seeds, kewra essence and sliced almonds. Give it a last stir and turn off the heat.

Step 15

Serve with naan and Enjoy!