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Chicken Shahjahani Recipe | How To Make Chicken Shahjahani Korma | Chicken Recipes | Neelam Bajwa
Ingredients
- Chicken1 kg
- Ghee3–4 tbsp
- Black cardamom2
- Cardamom2
- Onion2
- Garlic · paste2 tsp
- Poppy seed2 tsp
- Cantaloupe2 tsp
- Hew nuts12 tbsp
- Turmeric · powder1 ½ tsp
- Chili powder2 tsp
- Garam masala1 tsp
- Saltto taste
- Yoghurt4 tbsp
- Cream2 tbsp
- Tsps. Kewra water4–5
- Clove3–4
Instructions
- Heat the ghee in a saucepan, then fry the green cardamoms, cloves, black cardamoms, sliced onions and ginger-garlic paste until the onions are soft.
- Grind the softened onion mixture to a paste with the soaked poppy seeds, melon seeds and cashews.
- Return the paste to the pan and fry for 5-7 minutes, until the ghee separates and the paste turns slightly brown.
- Add the turmeric, Kashmiri chilli powder and salt, and stir.
- Add the chicken and cook on high heat for 5 minutes.
- Add the garam masala, yoghurt and water, then cook on low heat with the lid on.
- Stir in the cream and kewra water and mix thoroughly.
Summarized from Get Curried's video. Watch it for the details.
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