A simple, rich, easy to make and tasty Shahi Chicken Korma. And the cuisine is a mix of styles and recipes from India mainly North India and Persian styles.
Shahi Chicken Korma is a dish that is rich, creamy and so full of flavors. Chicken braised in rich & creamy gravy of yogurt, cashew nuts, browned onions and flavored with a few blends of spices and saffron. The korma is so fragrant, mildly spiced, with that perfect heat from the curry aftertaste. The aroma of the dish, the spices, and the saffron is just so intoxicating.
The korma is flavored with ginger garlic and spices like garam masala, red chilli powder, cardamom, cloves, black peppers and cashew nuts giving it a beautiful nutty flavor. The saffron makes the dish so aromatic and gives a rich and lovely color to the gravy. The browned onions and yogurt makes it all the more so flavorful.
Making Shahi Chicken Korma Recipe at home with detailed step-by-step photos and video.
Steps For how to make this Recipe:
For the Marination:
- 750g. Chicken
- 1 tbsp Red Chilli Powder
- 1 tbsp Ginger Garlic Paste
- Salt to taste
For the Masala Paste:
- 4 nos Medium Onions Sliced (Fried Onions)
- 10-12 nos. Cashew Nuts (Soaked)
For the Korma Gravy:
- ¼ Cup Ghee
- 1nos. Bay Leaf
- 2 nos. Green Cardamom
- 2 nos. Cloves
- 1 tsp Black Peppercorns
- 1 inch Cinnamon Stick
- 1 no. Mace
- ¼ Grated Nutmeg
- 1Cup Curd
- 2 tbsp Red Chilli Powder
- 2 tbsp Coriander Powder
- ¼ tsp Turmeric Powder
- 1tsp Garam Masala Powder
- 1tbsp Saffron infused water
- 1tsp Kewra Water
- Salt to taste
Let’s start by cleaning and washing the chicken well. Pat dry and add to the bowl along with ginger garlic paste red chilli powder and salt to taste marinated the chicken well and keep it for at least 20-30 minutes.
Fried Onions-Cashew Nuts Paste
While the chicken is marinating let’s make the masala paste. Grind the fried onions and soaked cashew nuts given for the masala to a smooth paste adding a little water if required. Set aside.
Prepare Korma Gravy
Take a pan, add ghee and add the whole spices and saute for a minute, add the marinated chicken. Cook the chicken on high flame until the outer layer gets cooked.
In a separate bowl add the curd and mix red chilli powder, coriander powder and turmeric powder. Whisk well ensuring no lumps.
Add curd mixture to the chicken and stir continuously as you add the mixture. Cover and cook on low flame for 20 minutes.
Add fried onion and cashew paste and mix well. stir and cook further for 5 minutes. Cover and cook further on low flame for 10 minutes.
Add the saffron-infused water, kewda water and garam masala powder. Cover and dum on low flame for 5 minutes. Serve hot with Roti, Paratha, or Rice.
To get started with this recipe, you can watch the Youtube video we have prepared. You can make this recipe Style step by step.
This is beautifully simple to make, The ever so fragrant, rich, mild and that perfect spiciness aftertaste will make you crave the curry all the more. The shahi Korma goes very well with Naan, Paranthas, Phulkas, Roomali Roti or even rice.
This Chicken Shahi Korma recipe is so simple and SERIOUSLY delicious. Spicy chicken, cashews, and Saffron infused water.
Shahi Chicken Korma is a royal dish that has its origin in the Mughal kitchen. Shahi Chicken Korma which is also known as Shahi Chicken is basically a side dish that comes with thick gravy. This delicious royal dish was a part of Mughal cuisine in the 16th century before the British era. During that period of time, the royal cook Mir Bakawal used to cook this dish in the royal kitchen of Emperor Akbar.
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