Mughlai Shahi Chicken Korma
An exquisite and regal Mughlai chicken curry slow-cooked with a rich paste of fried onions, cashews, yogurt, and cardamom.
Step-by-Step Instructions
Deep-fry sliced onions in ghee until deep golden brown, then blend with cashews into a smooth paste.
Heat ghee in a heavy pot, add chicken pieces, ginger paste, and garlic paste; sauté for 5 minutes.
Whisk yogurt with garam masala, cardamom powder, and salt; stir into the searing chicken along with the fried onion-cashew paste.
Add water, cover tightly, and simmer on low heat for 25 minutes until chicken is tender and floating in aromatic ghee.
Serve warm with saffron rice or naan.
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