1½tablespoonstoasted almond flakes or slices or 10 almonds soaked overnight and peeled
Instructions
Preparation
Soak almonds & cashews in hot water for 25 mins. Later, drain and add to a blender or grinder. If you want you may peel the almonds. Pour fresh water. Make a smooth, thick & creamy puree. Make korma masala from the recipe notes.
Rub chicken with salt, lemon juice and ginger garlic paste. Add chili powder, turmeric, coriander powder and korma masala. Marinate well, cover and keep aside for a minimum of 30 mins to max of 60 mins.
Make Shahi Korma
Heat ghee or oil in a wide pan and add the chopped onions. Fry them on a medium heat, until transparent for 10 mins. Reduce to medium low, continue to saute until golden & light brown. It takes me another 10 mins. Deglaze with 2 tablespoons water and cook until jammy, for 2 mins.
Add the chicken and saute on a medium high heat, for 5 to 6 mins.
Lower the heat and stir in the whisked yogurt in 2 batches. Mix and cover the pan. (It’s alright if the yogurt splits.) Cook for 5 to 6 mins.
Pour hot water as needed, depending on how much liquid your chicken released. (I use ¾ cup). Cover and cook until the chicken is fully cooked. (Your meat thermometer shoud read 175F / 79 C.). (It takes me another 8 mins)
Stir in the nut puree and cook until thick, for another 4 mins. Stir in rest of the korma masala and cook for 3 mins. Taste test and adjust salt.
Turn off the heat & stir in the heavy cream & nutmeg. Sprinkle the kewra/rose water & saffron water all over. Keep covered.
Garnishing
In a small wide pan, heat ghee and fry the sliced onions until golden and light brown, but not burnt. Remove to a plate, spread to cool down, for 2 mins.
Pour the hot ghee all over the shahi korma. Once cooled, separate the fried onions and drizzle them on top.
Serve Shahi Korma with Butter Naan, Tandoori Roti, Parathas, pulao or with saffron rice.