Authentic Shahi Chicken Korma Recipe for a Restaurant-Style Delight

Craving a rich, creamy, restaurant-style chicken dish that’s packed with flavor? Shahi Chicken Korma is a classic Mughlai recipe that’s known for its luxurious blend of spices, creamy sauce, and tender chicken. With just a few simple steps, you can make this delicious korma at home, perfect for a special meal or to elevate a cozy night in.

Ingredients

• 1 kg chicken, washed and drained

• 4 onions, chopped

• 1 cup refined oil

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 5 green cardamoms

• 2 tsp coriander powder

• 1 pinch saffron

• Black pepper to taste

• 1-inch cinnamon stick

• 1 dash sugar

• 2 tomatoes, chopped

• 1/2 cup milk

• 1 tsp cumin powder

• 3 dry red chilies

• Salt to taste

• 1 1/2 tsp kasoori methi powder

• 2 bay leaves

• 1/2 cup hung curd (strained yogurt)

• Handful of fresh coriander leaves, chopped

• 18-20 cashews

Instructions

Step 1: Prep the Chicken and Cashew Paste

Wash and drain the chicken pieces. Next, blend the cashews, one chopped onion, and the hung curd into a smooth paste and set aside.

Step 2: Fry the Onions

In a large pan or kadhai, heat the oil over medium heat. Add the remaining chopped onions and fry until they turn golden brown. Remove the onions, drain excess oil, and set aside.

Step 3: Cook the Masala

In the same pan, reduce the heat and add the bay leaves, dry red chilies, and cumin seeds. Once they release their aroma, add the fried onions back to the pan along with the chopped tomatoes, ginger-garlic paste, coriander powder, and black pepper. Sauté until the tomatoes soften and the masala mixture thickens.

Step 4: Add Chicken and Cashew Paste

Marinate the chicken with a pinch of salt and turmeric. Add the marinated chicken to the masala and cook on medium heat, stirring until the chicken is coated in the spice mixture. Pour in the cashew-curd paste, stirring gently until well combined.

Step 5: Finish with Milk, Saffron, and Spices

In a small bowl, whisk together the milk, a pinch of sugar, and saffron strands. Pour this mixture into the pan, adding a little water as needed to adjust the consistency. Cover and let the chicken simmer until tender, allowing the spices to infuse deeply.

Step 6: Garnish and Serve

Once the chicken is fully cooked, sprinkle kasoori methi over the curry and garnish with fresh coriander leaves. Serve hot with steamed rice or warm naan for an authentic, flavorful meal.

This Shahi Chicken Korma recipe is a true celebration of flavor and tradition, perfect for impressing guests or treating yourself to something special!

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