Shahi Chicken Kuruma

Ingredients

• Chicken - 1 1/2 kg
• Curd - 1 cup
• Turmeric powder - 3/4 tsp
• Salt
• Ghee - 3 tbsp
• Garlic - 1 1/2 tbsp
• Ginger - 1 1/2 tbsp
• Onion - 3 whole
• Red chili powder - 2 tsp
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Kasoori methi powder - 1 tsp
• Fresh cream - 1 cup
• Water - 1 cup
• Almonds - 10 whole
• Cashew nuts - 15 whole
• Coriander leaves, for garnish

Instructions

1. 1Cut the chicken into medium cubes and place it in a bowl for marinating.
2. 2In the bowl with the chicken, add the curd, turmeric powder and salt; mix well with your hands to coat the meat, then set the chicken aside to marinate for 30-45 minutes.
3. 3Heat the ghee in a wide pan over medium heat until it is shimmering, then add the chopped ginger and chopped garlic and sauté briefly to release their aroma.
4. 4Add the chopped onion and cook, stirring occasionally, until the onion turns light brown and fragrant.
5. 5Sprinkle in the red chili powder, coriander powder, 1/2 tsp garam masala and the kasoori methi powder; stir for a few seconds to toast the spices and bloom their flavor.
6. 6Add the marinated chicken to the pan and mix so every piece is coated in the onion-spice mixture.
7. 7Pour in 1 cup hot water, cover the pan, and cook on medium flame until the chicken is fully cooked and tender.
8. 8Stir in 1 cup fresh cream until the sauce is smooth, then add 1/2 tsp garam masala, the almonds and the cashew nuts and mix well to distribute them through the gravy.
9. 9Finish by stirring in the coriander leaves, remove the pan from the heat, and let the curry rest for a minute before serving.
10. 10Serve the Shahi chicken kuruma with hot rice or roti. Optional: finish with a light drizzle of cream and extra coriander for garnish.