ZERO Oil Mughlai Style Shahi Chicken Korma

shahi chicken korma

The Mughlai cuisine was perhaps the most marvelous additions to the diverse Indian food styles by the Mughal Empire (15th -18th Century). Quite rich and heavy on the palate, these dishes are most suited for an occasional indulgence rather than as an everyday comfort meal!

…Thank God It’s Friday!

That said, I try to cook as healthily as I can and trust me you will be amazed how tasty this particular dish will be even with ZERO oil in it..

FACT First off, a majority of Indian cooking styles rely on slow cooking using plenty of aromatic and healthy spices, needing only minimal cooking oil/fat. But when the same dishes are recreated in a restaurant, they use of plenty of oil to speed up the cooking process and make it tasty at the same time!

Before getting into anything please read this disclaimer ; for I cook freestyle, what that means is I taste as I go and therefore I suggest you also get into this habit; helps you become a better chef, than blindly following the “proportions” to the dot!

Shahi Curry Paste recipe

  • 1 cup dry roasted salted cashews
  • 1 tsp turmeric powder
  • 1 1/2 tbsp coriander seeds
  • 1 tsp chilli powder / cayenne pepper
  • 1 tsp cumin seeds
  • 2 cloves of garlic
  • 1/2″ knob of ginger
  • 1 fresh green chili (optional)
  • A generous pinch of nutmeg powder & cracked black pepper

Grind it all into a fine paste adding just enough water to thicken up the paste. Set aside.

Veggies & Chicken

  • 1 red capsicum
  • 1 green capsicum
  • 1 brown onion
  • 500g organic chicken thigh fillets

Alchemy

Cube the veggies and dice the chicken thigh fillets into medium sized pieces. The fat in the thigh fillet is enough to fry the spices in the curry paste during the slow cooking process!

Place your slow/pressure cooker on large flame burner and wait till it almost gets screaming hot. Add in the chicken, the fatty pieces first. Let it start to slowly sizzle allowing the fat to ooze out. Add the veggies, curry paste and just a cup of water. Stir well to combine and close the lid. Move the cooker onto your smallest burner and let it cook for 30-45 minutes on low flame.

Or the absolutely mouth watering aroma will tell you when it’s ready 😉 

Serve with any flat breads of your choice!

shahi chicken

Use this Yummy recipe to make it easier to save & cook this delicious dish. I would love to know your thoughts 🙂

ZERO Oil Mughlai Style Shahi Chicken Korma

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • For the Shahi curry paste
  • 1 cup dry roasted salted cashews
  • 1 tsp turmeric powder
  • 1 1/2 tbsp coriander seeds
  • 1 tsp chilli powder / cayenne pepper
  • 1 tsp cumin seeds
  • 2 cloves of garlic
  • 1/2" knob of ginger
  • 1 fresh green chili (optional)
  • A generous pinch of nutmeg powder & cracked black pepper
  • Veggies & Chicken
  • 1 red capsicum
  • 1 green capsicum
  • 1 brown onion
  • 500g organic chicken thigh fillets

Instructions

  1. Cube the veggies and dice the chicken thigh fillets into medium sized pieces. The fat in the thigh
  2. fillet is enough to fry the spices in the curry paste during the slow cooking process!
  3. Place your slow/pressure cooker on large flame burner and wait till it almost gets screaming hot.
  4. Add in the chicken, the fatty pieces first.
  5. Let it start to slowly sizzle allowing the fat to ooze out.
  6. Add the veggies, curry paste and just a cup of water.
  7. Stir well to combine and close the lid.
  8. Move the cooker onto your smallest burner and let it cook for 30-45 minutes on low flame.
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