Shahi Chicken Korma Recipe

by · May 28, 2021

Yearning for a restaurant-like korma recipe? Then try this easy and delicious Shahi Chicken Korma recipe, which you can make at home in just a few minutes.

This traditional Mughlai recipe is a perfect mélange of spices and herbs cooked with cashew nut paste and chicken. The addition of cashews nut and roasted dry spices adds a unique flavour to this dish and makes it a perfect dish for special occasions and celebrations. So, indulge in the goodness of a restaurant-style Shahi Chicken Korma recipe and share your feedback with us in the comment section.

Ingredients of Shahi Chicken Korma [4 servings]

  • 1 kilograms chicken
  • 4 onion
  • 1 cup refined oil
  • 1 tablespoon garlic paste
  • 5 green cardamom
  • 2 teaspoon coriander powder
  • 1 Pinch saffron
  • black pepper as required
  • 1 inch cinnamon stick
  • 1 dash sugar
  • 2 tomato
  • 1/2 cup milk
  • 1 tablespoon ginger paste
  • 1 teaspoon cumin powder
  • 3 dry red chili
  • salt as required
  • 1 1/2 teaspoon kasoori methi powder
  • 2 bay leaf
  • 1/2 cup hung curd
  • 1 handful coriander leaves

How to make Shahi Chicken Korma

  • Wash the chickenTo begin with wash the chicken and drain the excess water. Next, wash the veggies and chop them and keep aside. Next, take a blender and add around 18-20 cashews, curd and one chopped onion.
  • Make a thick cashews pasteIn the meantime, heat a kadhai and add oil, once the oil is hot enough, add in chopped onion, fry them nicely and drain the oil. take out the onions and keep aside.
  • Cook the masalaReduce the flame and to the same kadhai, add spices like bay leaf, dry whole red chili, jeera, stir it nicely. Then add in chopped onions, tomatoes, ginger garlic paste and all the remaining spices and cook the masala. In the meantime, marinate the chicken with some salt and turmeric.
  • Cook with the cashew nut pasteOnce the masala appears cooked, add in the marinated chicken and allow the chicken to cook in the bhuna masala. While the chicken in cooking in the masala, gently add in the thick curd cashew paste. In the meantime, take a small bowl and mix milk, sugar and saffron strands. Whisk the mixture and add it to the curry along with some water.
  • Garnish and serve hotCover the lid and cook the chicken, once the chicken appears cooked add in the kasoori methi and garnish with coriander leaves. Serve hot with rice.

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