Chicken Korma / Shahi Chicken Korma/ Mughlai Cuisine – Guest Post for Abbe’s Cooking Antics

Chicken Korma is a yummy Mughlai style chicken curry with in a cream or nut based based gravy.

This is a Guest Post for my friend Abbe from Abbe’s Cooking Antics.I met this awesome blogger through Tastespotting. For those of you who don’t know about Abbe I would say please visit her space but not when u are hungry cause she has some of the best food I have seen in blogosphere.U know not itty bitty ones but real hardy meal the kind that fills your heart. …Easy weeknight dinners are always featured there one pots,casseroles,soups u name it.They look so delectable and sumptuous that the foodie in me simply grumbles for not getting to try it.
I wanted to cook something for Abbe which she could easily try at home that did not have too many steps and ingredients. PLEASE CLICK HERE TO READ MORE ..

PRINTABLE RECIPE
Ingredients:

Chicken thighs- 6 pieces( cut into 4)
Chili powder-1 tsp +1 tsp
Turmeric powder- 1/4 tsp
Coriander powder – 1 tsp
Salt – 1 tsp (or to taste)
 Marinate the chicken pieces and keep aside for 40 minutes-1 hr or refrigerate overnight 

Onion – 1 1/2 sliced finely
Tomato paste- 1 1/2 tbsp
Ginger garlic paste – 1 tsp
Green chili -1 
Heat 2- 3 tsp of cooking oil in a pan and saute onions ginger garlic paste and green chili in 1 tsp oil till onion is translucent then add tomato paste and 1/2 glass water let it simmer till all the water dries up.Do it on low flame. When cool grind to paste.

Dry roasting: ( Masala Powder) (If you prefer milder version use only as required)
Coriander seeds- 11/2 tsp
poppy seeds- 1 tsp
Fennel seeds- 1/2 tsp
Cumin -1/4 tsp
Whole red chili- 1
Cloves- 3
Cardamom- 1
Cinnamon- 1 small piece
Heat an empty pan on very low flame and dry roast the masalas in it.When the poppy and coriander begins to slightly change color remove ,cool then powder it.

For seasoning:
Heavy cream/ fresh cream -1/3 cup
Coriander leaves- head of 6-7 strands chopped

Method:

1.When everything is ready dump the chicken ,onion paste and the masala powder into the pressure cooker, mix and cook on lowest flame for first 10 minutes loosely covered. Let it simmer for another 20 minutes adding 1 glass water (enough to cover and cook).Finally raise the heat and allow  1 whistle to come(optional).I do this as I like the meat really tender.
2. Let the pressure come down when u open the pressure cooker add 1/3 cup fresh cream and sprinkle with coriander leaves.Serve hot.
Serving suggestion – Goes well with plain cooked Basmathi rice, chapattis or any flat bread u like.Serve a raita / Salad along with it.
Note :
If you are using a regular pot for cooking then cook on a low flame until the chicken is cooked well and the gravy has reduced enough. 
Dry roasting of masala is done to warm up all the aromas in the spices.Do not add any oil to do this 
step.

Hope to heaar from u.
Meena

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