This Shahi murgh korma recipe is easy and tastes fantastic
Have you ever tried to skin a chicken wing? If not, I suggest doing something else. By the time mine were skinned they looked more like minced chicken! Those who have tried will probably know very well what I’m talking about.
This is a traditional Bangladeshi recipe that was sent to me by Mo, the head chef at my local Indian restaurant ‘Table Talk‘. The recipe asks for skinned chicken wings which I have seen at some good butchers. I sincerely hope you give the ‘wings’ part of the recipe a try even if you cook the chicken with the skin on.
The bones add lot of flavour and depth to the curry. I like to get down and dirty with this dish, picking the wings up by hand and sucking every last piece of the meat from the bones while soaking up the delicious juices with some fresh naan. Now there’s a picture for you.
You could, however just use cut up skinless chicken breast.
I really loved this curry. I have to admit I cheated a bit though. Trying to juggle a hobby food blog with my ever so slightly more financially rewarding day job means that sometimes the food has to play second fiddle.
Shahi murgh korma is a slightly dryer curry than pictured and that’s because I poured a pint of water in when my business phone rang. The resulting curry was still mouthwateringly good though so no harm done.
I have made similar curries before and I recommend following the recipe below exactly so that you can experience for yourself how fantastic this traditional Bangladeshi cooking style is. You will need to spend some time at the stove, stirring from time to time to ensure the curry doesn’t stick to the bottom of the pan.
I think I’m going Bangladeshi food mad right now! I have several more of Mo’s recipes to try and seriously can’t wait for my next meal!
International & UK Orders
- 4 – 6 tablespoons ghee - preferably Khanum Brand)
- 3 thumbs of ginger (blended to a paste with the skin)
- 1 medium onion - thinly sliced
- 2 green chillies - each sliced down the center and de-seeded
- 3 tablespoons chopped fresh coriander
- 2 bayleaves
- 1 cinnamon stick
- 2 green cardamom pods
- Salt to taste
- 8 - 12 skinless chicken wings (or diced chicken breast)
- 350g natural plain set yogurt
- 2 tomatoes - quartered
- Melt the ghee in a large saucepan or wok over medium high heat and then throw in the cinnamon stick, cardamom pods and bay leaves.
- Let the ghee absorb the lovely flavours of the spices for about 30 second and then add the sliced onion.
- Fry the onion until soft, lightly browned and translucent. This will take about ten minutes.
- Add about a teaspoon of salt which will release some of the water from the onions.
- Fry for a further two minutes and then dump in the ginger paste and chillies. The aroma of the ghee, slowly cooked onions and ginger is heavenly.
- Stir and then add your chicken.
- Reduce the heat to very low and let the chicken cook through.
- Once the chicken is cooked, add the chopped coriander, plain yogurt and the tomato wedges.
- Continue to cook, watching carefully until the sauce thickens and the water from the yogurt is reduced.
- Best served with basmati rice steamed with bay leaf and star anise and/or fresh naan.