Prepare to embark on a luxurious culinary adventure that will transport your taste buds straight to the opulent kitchens of Indian royalty! This Murgh Korma Shahi isn't just a chicken dish - it's a creamy, aromatic masterpiece that promises to elevate your home cooking from ordinary to extraordinary. With its rich, golden-brown sauce and tender, perfectly spiced chicken, this recipe is about to become your new obsession that will have everyone at the dinner table begging for seconds.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely sliced
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1/2 cup cream
- Spices (cumin, coriander, garam masala, turmeric)
- Salt to taste
- Cooking oil
Instructions
- Marinate the chicken pieces in yogurt, ginger-garlic paste, turmeric, salt, and half of the garam masala for 1-2 hours in the refrigerator to enhance flavor and tenderness.
- Heat oil in a heavy-bottomed large pan or Dutch oven. Slowly caramelize the finely sliced onions until they turn golden brown and develop a deep, rich color, which will take approximately 15-20 minutes.
- Add the marinated chicken pieces to the caramelized onions, ensuring each piece is coated evenly. Cook on medium-high heat until the chicken starts to seal and turn light golden.
- Sprinkle cumin and coriander powder over the chicken, stirring continuously to prevent burning and distribute spices evenly.
- Reduce heat to low, cover the pan, and let the chicken simmer in its own juices for about 25-30 minutes, stirring occasionally to prevent sticking.
- Once the chicken is tender and cooked through, add cream and remaining garam masala. Gently stir and simmer for an additional 10-15 minutes until the sauce thickens and develops a luxurious, glossy texture.
- Taste and adjust seasoning, adding more salt or spices if needed. The final sauce should be rich, creamy, and have a beautiful golden-brown color.
- Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.
Tips
- Marination is Key: Don't rush the marination process. Letting the chicken sit in yogurt and spices for 1-2 hours allows deep flavor penetration and ensures incredibly tender meat.
- Patience with Onions: Take your time caramelizing onions. The 15-20 minutes of slow cooking develops a complex, sweet base that's crucial to the dish's depth of flavor.
- Low and Slow Cooking: Simmer the chicken on low heat to prevent burning and allow the spices to meld beautifully. This technique ensures each bite is infused with rich, aromatic flavors.
- Cream Control: Add cream gradually and at the end to prevent curdling and maintain a smooth, luxurious sauce texture.
- Spice Balance: Toast your whole spices briefly before grinding to enhance their aromatics, and always adjust seasoning to taste.
- Serving Suggestion: Pair with fragrant basmati rice or warm naan to soak up the incredible sauce. A side of cooling raita can complement the rich flavors perfectly.
Nutrition Facts
Calories: 550kcal
Carbohydrates: g
Protein: g
Fat: 40g
Saturated Fat: g
Cholesterol: 125mg
