Royal Chicken Curry (Shahi Chicken Korma)

The Story: There are so many ways you can cook chicken. From the mild chicken soup that's good for the flu to the richness of fried chicken as an ultimate comfort food. One fine day I decided to indulge in some royal flavors for a change. The inspiration for this dish comes from traditional Mughal cuisine. Kings (बादशाह) and Conquerors from the Middle East ruled over northern India for many hundreds of years. They brought with them some amazing spices and rich aromas that today comprise of the family of Royal cuisine also known as Mughlai (मुघलाई) or Shahi (शाही) cuisine। The recipe here is my version of the flavors typical to this type of cuisine. Shahi Chicken Korma (शाही चिक्केन कोरमा) means Slow Braised Royal Chicken Curry. {Yes, this one does have a sweet cream gravy}.

INGREDIENTS:
1 ½ lb. chicken
1 red onion
¾ c. yogurt
4 pods garlic
¾ c. cream
½ c. almonds or cashewnuts (pre-soaked in water)
½ c. golden raisins
½ c. oil
1 Tbsp. coriander seed
1 tsp. cayenne pepper (optional)
½ tsp. nutmeg powder
½ tsp. crushed mace
½tsp. garam masala
A pinch of saffron
Salt to taste
Slivers of almond for garnish

METHOD:
• Clean, wash and dry the chicken, using kitchen towels.
• Grind coriander seeds, ½ the onion, the soaked almonds/cashewnuts and garlic.
• Marinade the chicken in the above paste for 2 hrs.
• Heat oil, fry the remaining onion, sliced thin. Keep aside.
• Add the chicken and fry till the liquid dries up.
• Add ¾ c. hot water, salt, cayenne pepper and simmer slowly until meat is tender and cooked.
• Uncover and dry the liquid.
• Add beaten yogurt and sauté till it leaves oil. Then add the fried, ground onion.
• Beat the cream and add ground saffron, nutmeg and mace. Mix it with the cooked chicken.
• Add Garam Masala and the golden raisins and bake at 250ºF for ½ hr.
• Serve garnished with slivers of almond or halves of cashewnut.