Royal Chicken Korma (Shahi Murgh Korma)

Serves 0

Jodi

Shahi Murgh Korma means the well-behaved curry!

ingredients

1 tsp saffron threads
4 tbsp heavy cream, heated until hot.
Using a bowl or cup soak the saffron threads in the hot cream for 2 to 3 hours stirring occasionally.
5 - 6 tbsp corn, peanut or canola oil
12 cardamom pods
4 medium sticks of cinnamon
6 bay leaves
2.2kg boneless, skinless chicken thighs
2 medium onions, sliced into very fine half rings
2 tbsp ginger, peeled and finely grated
8 cloves of garlic, crushed to a pulp with a little salt in a mortar and pestle or with the side of a knife
4 tbsp whole peeled almonds
4 tbsp raisins/sultanas
2 tbsp ground coriander
1 tbsp ground cumin
1 C of plain yogurt, lightly whisked until smooth
2 1/2 tsp salt
2 tsp cayenne pepper
1/2 tsp garam masala

1
Pour the oil in a large heavy bottomed frying pan with a lid, over medium-high heat. When it is hot add the cardamom, cinnamon and bay leaves. Stir once or twice and add the chicken pieces in one layer. If they will not fit comfortably in one layer, do them in two batches. Brown the chicken on both sides and then remove to a plate of a bowl leaving behind the whole spices.
2
Add the onions to the pan and fry until reddish-brown.
3
Add the ginger, the garlic and stir for a minute.
4
Add the almonds, raisins, coriander and cumin.
5
Stir until combined and then add the chicken and any accumulated juices back to the pan.
6
Now add the yogurt, salt and cayenne pepper. Stir and return to a simmer.
7
Cover with a lid leaving a crack open on the side and cook over medium heat for 10 minutes. Raise the heat to high and cook, stirring while the liquid boils away. You wish to end up with a thick sauce clinging to the meat.
8
Add the saffron cream and garam masala. Cover tightly and cook on low for 5 minutes.