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Chicken Shahi Korma Recipe

Chicken Shahi Korma is a rich Mughlai chicken curry made with yogurt, nuts, cream, and aromatic spices. It is known for its creamy texture, mild spice level, and royal origins.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Marination Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, mughlai
Ingredients Equipment Method Notes

Ingredients
  

For Marination
  • 500 g chicken bone-in thigh/drumstick recommended
  • ½ cup thick yogurt
  • 1 tsp ginger-garlic paste
  • ½ tsp salt
  • ½ tsp turmeric
  • 1 tsp red chili powder
For the Curry Base
  • 2 medium onions sliced thin
  • 2 tbsp ghee or butter/oil
  • 1 tbsp ginger-garlic paste
  • ¼ cup cashews or almonds, soaked
  • 1 tbsp poppy seeds optional
  • ½ tsp cardamom powder
  • 1 bay leaf
  • 2 cloves
  • 1 small cinnamon stick
  • ½ cup yogurt whisked
  • ¼ cup cream
  • Saffron strands soaked in 2 tbsp warm milk
  • Salt to taste
For Garnish
  • Fresh coriander chopped
  • Slivered almonds
  • A few drops of rose water or kewra essence optional

Equipment

  • Heavy-bottomed pan or kadai
  • Blender or mixer grinder
  • Mixing Bowl
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

Step 1: Marinate the Chicken
  1. In a mixing bowl, combine chicken, thick yogurt, ginger-garlic paste, salt, turmeric, and red chili powder.
  2. Mix thoroughly until the chicken is evenly coated.
  3. Cover and marinate for at least 30 minutes or overnight for best results.
Step 2: Prepare the Onion Paste
  1. Heat ghee in a heavy-bottomed pan.
  2. Add sliced onions and sauté until golden brown.
  3. Allow them to cool slightly.
  4. Transfer to a blender with a little water and blend into a smooth paste.
Step 3: Prepare the Nut Paste
  1. Add soaked cashews (or almonds) and poppy seeds to a blender.
  2. Blend into a smooth paste, adding a little water if required.
Step 4: Build the Curry Base
  1. In the same pan, add bay leaf, cloves, and cinnamon stick.
  2. Add ginger-garlic paste and sauté until fragrant.
  3. Add the onion paste and cook for 3–4 minutes.
  4. Stir in the nut paste and cook until oil starts separating.
Step 5: Add the Chicken
  1. Add the marinated chicken to the pan.
  2. Cook on medium-high heat for 5–7 minutes, stirring gently.
  3. Reduce the heat, cover, and simmer for 10 minutes.
Step 6: Finish the Korma
  1. Lower the heat and gradually add the whisked yogurt while stirring continuously.
  2. Add cream and cardamom powder.
  3. Cook on low heat for 25–30 minutes until the chicken becomes tender and the gravy turns rich and creamy.
Step 7: Add the Final Touches
  1. Pour in the saffron milk.
  2. Add rose water or kewra essence if using.
  3. Mix gently and simmer for 2 minutes.
Step 8: Garnish and Serve
  1. Garnish with chopped coriander and slivered almonds.
  2. Serve hot with naan, roomali roti, laccha paratha, or saffron rice.

Notes

Bring yogurt to room temperature before cooking to prevent curdling.
Blend the onion and nut pastes until completely smooth for a silky texture.
Cook on low heat for the best flavor and creamy consistency.
Cashews and almonds can be used interchangeably.
Rose water or kewra essence is optional but adds an authentic Mughlai aroma.
Leftover Chicken Shahi Korma tastes even better the next day and can be served with pulao, naan, or wraps.