Shahi Murgh Korma Recipe
Shahi Murgh Korma
Chicken in Creamy Spiced Gravy
Submitted By: Taz

Ingredients:

2 lbs Skinless Bone-in Chicken Leg Quarters (Murgh)
20 Raw Cashew Nuts (Kaju)
2 Tbs Whole Milk (Doodh)
⅛ tsp Saffron (Kesar)
3 tsp Kashmiri Chile Powder (Kashmiri Mirchi)
1 tsp Coriander Powder (Dhania Podi)
½ tsp Turmeric Powder (Haldi)
¼ Cup Neutral Flavored Cooking Oil (Tel)
12 Black Peppercorns (Kali Mirch)
4 Green Cardamom Pods (Choti Elaichi) - bruised
4 Whole Cloves (Laung)
1 3inch Cinnamon Stick (Dalchini)
2 Black Cardamom Pods (Badi Elaichi)
2 Indian Bay Leaves (Tej Patta)
2 Medium Red Onions (Pyaz) - diced
3 cloves Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
1 tsp Kosher Salt (Namak)
½ tsp Mace Powder (Javitri Podi)
½ tsp Fresh Grated Nutmeg (Jaiphal)
¼ Cup Plain Yogurt (Dahi) - whisked smooth
½ tsp Garam Masala
1 Tbs Ghee
2 Tbs Golden Raisins (Kishmish)
¼ Cup Raw, unsalted Cashews (Kaju)
¼ Cup Sliced Almonds (Badam)

Preparation:
  1. Place your cashew nuts in a small bowl, cover with warm water, and allow to soak for 30 minutes - After 30 minutes, drain and rinse - Transfer to the work bowl of a small food processor or blender and grind into a 'powder' - Continue to process adding a little water at a time until a smooth, creamy paste is achieved (should take apx ¼ Cup water) - Set aside until needed
  2. Heat your milk to just blow the boil in a small bowl or ramekin (a microwave works great for this) - Add the saffron and set aside until needed
  3. Take your leg quarters and cut between the joint separating the legs from the thigh - Using a cleaver or heavy knife, cut the thigh pieces (through the bone) into 3 pieces - Set aside until needed
  4. Place the Kashmiri chile powder, turmeric powder, and coriander powder in a small bowl and whisk in ½ Cup water until smooth - Set aside until needed
  5. Heat the oil in a large skillet, wok, or kadahi over medium heat until shimmering - Add the peppercorns, cardamom pods (green and black), cloves, cinnamon stick, and Indian bay leaves and fry for 30 seconds - Add the onion and sauté until just beginning to brown (apx 8 minutes)
  6. Add the garlic and ginger and continue to sauté for another 2 minutes - Add the 'chile paste' (from step 4) and continue to sauté for an additional 2 minutes
  7. Increase heat to high and add the chicken pieces along with the salt - Fry for 5 minutes
  8. Reduce heat to medium and add the mace powder and grated nutmeg and mix well
  9. Allow to cook (stirring occasionally) until most of the liquid evaporates and dish is 'dry' (apx 8 minutes)
  10. Remove from heat and while continuously stirring, add the yogurt to the dish making sure that it is thoroughly combined - Return to heat and allow to cook until oil separates (apx 4 minutes)
  11. Add 1 Cup of water and thoroughly combine - Cover and allow to cook (stirring occasionally)for 10 minutes
  12. After 10 minutes, add the cashew paste (from step 1), the saffron milk (from step 2), and the garam masala - Thoroughly combine - Cover and allow to cook (Stirring occasionally) for an additional 10 minutes or until chicken is fully cooked and sauce is desired consistency
  13. Heat ghee in a small/medium skillet over medium heat until shimmering - Add raisins, cashews, and almonds - Sauté until the raisins plump and the nuts are golden brown
  14. Transfer the korma to a serving dish and pour the raisins and nuts over the top
  15. Garnish with a bit of chopped fresh coriander if desired, and serve hot alongside basmati rice, your favorite Indian flatbread, or as part of a larger Indian meal
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