Lahori Chicken Korma

Name: Lahori Chicken Korma
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 gms chicken; 1 tbsp vinegar or lemon juice; 2 onions chopped finely; 7-8 cashewnuts; 1 dry red chilli; 3-4 green chillies slit; 1 tbsp ginger garlic paste; 1 tsp Kashmiri red chilli powder; 1/2 tsp turmeric; 2 tbsp curd; 2 tbsp tomato puree; 1.5 tsp Shaan Korma Masala; 1 tbsp kasoori methi; To taste salt; 4 green cardamoms; 4 cloves; 1 small stick cinnamon; 1/2 tsp Shahjeera (caraway seeds); 1 tbsp coriander chopped; As needed oil for frying; 2 tbsp ghee; 1 tbsp malai or fresh cream; 2 drops Mitha Attar

Kumkum Chatterjee @cook_12055532

#cookpadindia
Lahori Chicken Korma is a rich and spicy tomato and yogurt based curry . Nuts,spices ,fresh cream or malai,mitha attar or kewra essence lends a rich creamy texture to this authentic aromatic and reddish orange curry.This Mughlai Chicken Korma is a perfect dinner party dish and can be served with naan,rumali roti or any Indian flatbread and also pairs very well with plain or jeera rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

3 servings

400 gmschicken
1 tbspvinegar or lemon juice
2onions chopped finely
7-8cashewnuts
1dry red chilli
3-4green chillies slit
1 tbspginger garlic paste
1 tspKashmiri red chilli powder
1/2 tspturmeric
2 tbspcurd
2 tbsptomato puree
1.5 tspShaan Korma Masala
1 tbspkasoori methi
To taste salt
4green cardamoms
4cloves
1small stick cinnamon
1/2 tspShahjeera (caraway seeds)
1 tbspcoriander chopped
As neededoil for frying
2 tbspghee
1 tbspmalai or fresh cream
2 dropsMitha Attar

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Steps

45 minutes

1

Marinate chicken with 1/2 tsp salt and vinegar or lemon juice for 1 hour.Meanwhile heat 1 tbsp oil and fry onion,dry red chilli and cashewnuts till golden brown.Cool and make a paste of it alongwith ginger garlic paste,2 green chillies, curd and fresh cream.
2

Heat oil and fry the marinated chicken till golden brown.Flip and fry the other side as well.Set aside.Remove excess oil. In 1 tbsp oil,add ghee /clarified butter.Sprinkle shahjeera/caraway seeds, half crushed black peppercorns and whole garam masala.When they splutter, add the ground paste.Add tomato puree,turmeric and kashmiri red chilli powder,Shaan Korma Masala, kasoori methi and salt to taste. Toss till masala is well mixed.
3

Add chicken and fry till masala coats chicken and oil.leaves sides.Add a cup of warm water and cook in medium flame till chicken is cooked.
4

Sprinkle 2 drops mitha attar or kewra essence and garnish with few cashewnuts or almonds and chopped coriander.Serve hot with rumali roti, naan or any Indian flatbread or jeera rice at parties or on a special weekend dinner.