Shahi Korma Recipe

1. Prep Nut Paste

• Soak almonds and cashews in hot water for 25 mins.
• Drain and blend with water to a smooth paste.

2. Marinate Chicken

• Rub chicken with lemon juice, salt, ginger, and garlic paste.
• Add chili powder, turmeric, coriander, and korma masala.
• Marinate for 30–60 mins.

3. Cook the Korma

• Heat ghee/oil in a pot. Sauté onions until golden brown (about 20 mins).
• Deglaze with 2 tbsp water and cook until jammy.
• Add marinated chicken and sauté for 5–6 mins.
• Lower heat, stir in yogurt in 2 batches, and cook covered for 5–6 mins.
• Add ¾ cup hot water (adjust as needed), cover, and cook until chicken is done (internal temp 175°F/79°C).
• Stir in nut paste and cook until thick and creamy (4 mins).
• Add remaining korma masala, cook 3 mins.
• Turn off heat, stir in cream and nutmeg.
• Sprinkle saffron water and rose/kewra water. Cover to retain aroma.

4. Garnish

• Fry sliced onions in ghee until golden. Cool and separate.
• Pour hot ghee over the korma, top with fried onions and nuts.

Source: - indianhealthyrecipes.com