Shahi Chicken korma originated in 16th century with an experiment of Rajput cooks under the supervision of Mir Bakawal (chief cook) in the royal kitchen of Akbar (Mughal Emperor from 1542 to 1605). In Mughal era Shahi Chicken korma was prepared in ‘dum pukht style’. To cook using this style we need to use a heavy bottomed pot, in which food is sealed tightly and cooked over low flame. Cooking on low flame gives a better taste of herbs and spices because it maintains its natural aroma with the richness of flavors. Shahi Chicken korma was the main course dish in Akbar’s court. Shahi Chicken korma in Lucknow and Hyderabad is very famous in India and these cities are also famous for the mugalai food. It is mainly eaten with traditional Indian flat-breads like roti or naan, and rice. We cooked this dish with our Friend Rohan, a refugee from Pakistan.
Ingredients for 8 people
- (Pre-cooked) chickpeas: 500 gr.
- Fresh Coriander: to taste
- Oil: a cup
- Ginger: a piece
- Garlic: 3 pieces
- Chicken: 2 kg
- Onion: 500 gr.
- Garam masala (spice mix): 1 tablespoon
- Turmeric: 1 tbsp
- Cumin: 1 tbsp
- Sale: to taste
- Black pepper: to taste
- Chili pepper: to taste
- Take a pot full of water, put the chicken inside and place the pot on the stove.
- After about 20 minutes, when the chicken is a little soft, drain the water.
- Take the chicken and cut it into small pieces.
- At this point, take another pot, put oil and cumin and when the oil is hot add the onions and after a while the spices (turmeric, garam masala, black pepper, chili pepper, salt), mix well.
- Add the chicken and mix for about 10 minutes, add the chickpeas (precooked) and mix well for about 15 minutes.
- Cut the fresh coriander and add it to the pot.
- Mix well until ready
- Wash your hands carefully.
- Be careful with hot pans and blenders.
- Choose only fresh vegetables and chicken, check date of expiring for spices.