Pushpesh Pant’s Prince-like Chicken Curry (Shahi Qorma)
This a curry is total luxury.
I skipped the edible silver leaf, though the saffron infused milk and then the rose water? No way.
I’ve adjusted the recipe to use less ghee than originally instructed. You could also dial down the water added during the simmering stage, as you will need to cook it down, uncovered, after the 30 minutes of simmering. (I’ve typed up the recipe with 500ml vs the 750ml originally asked.)
Indeed, on the ghee front, once you’re close to the end of the simmer, if you see excess ghee, I would skim it off.
Nothing is more exciting to me than finding a new, home-run curry and this is just that. Absolutely fit for a prince.
Pinch of saffron threads
1 tbsp warm milk
2 tbsp ghee
10 green cardamom pods, bruised
2 cinnamon sticks
2 bay leaves
1 onion, chopped
3 tbsp ginger paste
3 tbsp garlic paste
2 tsp ground coriander
1kg chicken thigh, cut into 3cm pieces
1 c hung plain yoghurt*
1 tsp Garam Masala
1 tsp ground mace (substitute nutmeg)
1 tsp ground cardamom
1 tsp ground white pepper
2 drops rosewater
20 blanched almonds, cut into slivers**
Edible silver leaf
- Put the saffron in a small bowl, add the warm milk and soak until required.
- Heat the ghee in a large, heavy-based pan over a medium heat, add the cardamom pods, cloves, cinnamon, and bay leaves and stir-fry for about 1 minutes or until they start to splutter.
- Add the onions and stir fry for about 5 – 7 minutes, or until golden brown. Add the ginger and garlic pastes and stir-fry for a further 3 minutes. Add the coriander and chilli powder, then season, stir and add the chicken. Stir-fry for about 5 minutes then add the yoghurt and bring almost to the boil. Pour in 500ml of water, cover and simmer for 30 minutes, or until cooked. Uncover and reduce until you have a gravy, adding the spices 10 minutes before the end of the simmering. Adjust the seasoning, then add the rosewater and soaked saffron and stir. Garnish with almonds (cashews) and silver leaf.
* Otherwise known as labneh, here is another blog of mine if you’re not across this.
** I’ve twice substituted slightly crushed cashews here and it is absolutely lovely.