Chicken Shahjahani Korma

Ingredient to make Chicken Shahjahani Korma

Chicken bone in 12 pieces.

Yogurt 11/2 mugs

Khoya 3 tbsp

Cashew nuts absorbed water and pound to a smooth glue around 20

Cinnamon sticks 4

Cardamom cases 4

Caraway seeds 1 tsp

Nutmeg powder 1/4 th tsp

Mace powder 1/4 th tsp

Ginger Garlic glue 2 tbsp

Salt to taste

Onions expansive cut and singed 2

Red bean stew powder 1 tsp

Dark pepper powder 1 tbsp

Entire green chillies 3 to 4

Water to alter the sauce as required ( 1 glass or minimal less)

Ghee or oil 1/2 glass

Additional oil to sear the onions.

Coriander leaves for decorating few

All zest powder 1/2 tsp for embellishing too

Method

This provides food for 2 to 3 individuals

1, Heat sunflower oil in pot or skillet.

1. Include slashed onion and stew until brilliant.

2. Add a litlle water to keep from consuming.

3. Include hacked tomatos, garlic, ginger, tumeric, cumin, salt and stew powder.

4. Mix while including one quarter glass of water. Cover and leave for 2/3 mins.

5. Include the cut chicken (3/4 inch parcels) mix in the sauce. include a little water if required and leave for 7/8 mins consistently mixing and including water if required.

6. At the point when chicken is almost done. include the margarine and cream.

8 Keep mixing so seasons mix into chicken.

1. Proceed with this procedure until the point when chicken is completely cooked and you can see the oils seperate from the chicken.

Keep in mind this dish must be saucy so if required continue including little measures of water. Trimming, present with nan, chapati or pitta bread.

Video to guide you better

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