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Shahi Chicken Korma

Prep Time: 20 mins I Soaking Time: 30 mins I Cooking Time: 1 hr. I Serve: 3-4




Shahi Chicken Korma which is also known as Shahi Chicken is basically a side dish that comes with thick gravy. This delicious royal dish is a part of Mughal cuisine. The ingredients like almonds, cashew nuts etc. which are used to make the masala paste are packed with nutrients. These ingredients also add an absolute rich flavor to this royal recipe. You can find this dish in most of the non-vegetarian restaurants but homemade Chicken Korma is always a star dish!


Ingredients :-


500 g /1.1 lb. Chicken (medium cut, Bone-in)

7-8 Cashew Nuts

10-12 Almonds, divided (once enough soaked peel off the almonds skin) 3-4 reserve for garnishing

Water ( enough for soaking) + ¼ cup/60ml (for grinding) + ½ cup/120ml (for curry)

4 - Onion, medium size (divided- 2 sliced + 2 finely chopped)

1 - Green Chili

1 inch Ginger (roughly sliced)

6-7 Garlic Cloves (peeled)

5-6 Fresh Coriander Sprigs (stems removed)

4 tbsp./ 60 ml + Water (for masala paste)

1.5 Turmeric Powder (divided 1 tsp + ½ tsp)

Salt to Taste

½ cup/120 g Curd/Yogurt (well beaten)

1 cup/230 ml Hot Water

4 tbsp./60 ml Fresh Cream

5 tbsp./70 ml Veg Oil (divided 3 tbsp. + 2 tbsp.)


3-4 Slivered Almonds ( for garnishing, optional)


Whole Spices :-


2 Red Chili (dried & whole)

1 inch Cinnamon Stick

2-3 Cloves (whole)

2 Green Cardamom (whole)

1 Black Cardamom (whole)

5-6 Black Peppercorns (whole)

1 tsp Cumin Seeds (whole)



Method :-


Firstly in a bowl add cashew nuts + almonds + water and soak for 30 mins. Once soaked enough, peel off the almond skin and set aside for later use


To the pan add red chilliest + cinnamon stick + cloves + green cardamom + black cardamom + black peppercorns + cumin seeds. Dry roast the spices for 3-4 mins on low-medium flame until fragrant. Once done dish out and set aside for later use


Heat 3 tbsp. of veg oil in a kadai/pan and add sliced onions and fry for 7-8 mins on low-medium flame until light golden brown in colour. Once the onion colour changes to light golden brown, switch off the gas, dish out the fried onions onto a plate and let them cool down


To the grinder jar add fried onions + green chili + ginger + garlic cloves + fresh coriander + roasted spices (whole) + soaked almonds & cashew nuts + water. Grind to a smooth paste


Heat the remaining oil in the kadai/pan. Add chicken + 1 tsp turmeric powder + 1 tsp salt. Mix well and stir for 4-5 mins. Cover and cook for 10-15 mins on low-medium flame. keep stirring in intervals to avoid burning & even cooking


When half cooked lower the flame, dish out the chicken & set aside for later use


In the remaining oil add chopped onions and sauté for 5-7 mins on low-medium flame till golden brown in colour


To the pan add grinded masala paste. Stir for 4-5 mins on low-medium flame


Next add ½ tsp of turmeric powder + salt to the pan. Mix well and stir for 2-3 mins


To the pan add sautéed chicken and mix well with the masala

Next add curd to the pan. Mix well and sauté (bhuno) for next 4-5 mins on low-medium flame


Add water to the pan. Mix well and bring it to a boil. Once starts boiling, cover and cook for 15-20 mins on low-medium flame


When the gravy thickens to a sauce-like consistency add cream to the pan. Mix well and switch off the gas.


Garnish with slivered Almonds


Time to Taste :)


Serve with Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc.


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