Chicken Shahi Korma Recipe
Chicken Shahi Korma is the ultimate celebration dish — luxurious, aromatic, and shimmeringly creamy with just the right whisper of gentle spices. When you crave something that feels special and comforting all at once, this classic North Indian chicken curry ticks every box. The slow-cooked chicken swims in a sauce lush with yogurt, cream, nuts, and caramelized onions, bursting with flavor but never heavy-handed. Whether you’re rolling up naan to scoop every last drop or serving friends at a festive dinner, Chicken Shahi Korma turns every meal into an occasion.
Ingredients You’ll Need
You’ll be amazed at how a handful of bold yet balanced ingredients mingle to create the velvety magic of Chicken Shahi Korma. Each one pulls its weight — imparting everything from rich color to irresistible aroma and, of course, that heavenly taste.
- Chicken thighs: The juiciest cut for curries, they stay tender and soak up every nuance of flavor.
- Plain yogurt: Gives the marinade its tang, softening the chicken and helping make the sauce silky.
- Vegetable oil or ghee: Traditional ghee brings buttery depth, but neutral oil works beautifully.
- Butter: Adds richness and helps round out the sauce.
- Large onion: Slowly caramelized, it becomes sweet and forms the dish’s flavor backbone.
- Garlic & ginger: Essential for warmth and fragrance — don’t skimp on these aromatic classics!
- Raw cashews or almonds: Blended into a paste, they’re the secret to the korma’s famously creamy body.
- Heavy cream: A swirl at the end offers pure luxury and mellow balance.
- Chicken broth or water: Keeps everything saucy and perfect for spooning over rice.
- Raisins (optional): Add sweet pops that echo Mughal-era festive flavors — totally up to you.
- Ground cardamom, cinnamon, cloves, coriander, cumin, turmeric, red chili powder (optional): Each spice builds subtle, layered warmth without overwhelming.
- Salt and pepper: Make the other flavors sing — taste as you go.
- Fresh cilantro and slivered almonds (for garnish): Offer freshness and crunch right at the end.
How to Make Chicken Shahi Korma
Step 1: Marinate the Chicken
Start by tossing your chicken pieces in a bowl with yogurt, half the spice mixture (cardamom, cinnamon, cloves, coriander, cumin, turmeric, and a pinch of chili powder and salt). Let it all mingle for at least 30 minutes, but if you have more time, leave it overnight in the fridge. This step infuses every bite with gentle spice and guarantees the chicken turns out juicy and packed with flavor.
Step 2: Caramelize the Onions
Melt the oil or ghee and butter together in a heavy pot over medium heat, then tumble in your sliced onions. Stir them often — patience pays off as they slowly transform, turning a deep golden brown and becoming irresistibly sweet after 10-12 minutes. Scoop out half for garnishing later; they’ll add gorgeous texture and color to your finished Chicken Shahi Korma.
Step 3: Build the Aromatics
Next, add your minced garlic and ginger to the pot with the onions. Sauté for just a minute or so, until your kitchen smells absolutely divine. This quick step unlocks the deep flavor base essential for a truly special korma.
Step 4: Sear the Marinated Chicken
Add your yogurt-marinated chicken to the pot. Let it sizzle and brown on all sides for 5-7 minutes, stirring occasionally so nothing sticks. This creates those signature golden edges and starts developing even more flavor within the sauce.
Step 5: Create the Korma Sauce
Stir in your cashew or almond paste (and raisins, if you’re using them), followed by chicken broth. Give everything a good mix, then cover and simmer gently for 20-25 minutes. Now’s where the magic happens — the chicken turns meltingly tender, while the sauce thickens to decadence.
Step 6: Finish and Garnish
As your Chicken Shahi Korma approaches peak deliciousness, pour in the heavy cream and adjust the seasoning with more salt and pepper if needed. Let it bubble gently for another couple minutes, then pull it off the heat. Crown your korma with the reserved caramelized onions, a shower of cilantro, and slivers of almond for an eye-catching finish.
How to Serve Chicken Shahi Korma
Garnishes
A true Chicken Shahi Korma shines brightest with a flurry of fresh green cilantro, a handful of crunchy slivered almonds, and that irresistible tangle of golden caramelized onions spooned right on top. These final touches don’t just look beautiful — they add layers of aroma and texture to every bite.
Side Dishes
You’ll want something soft, warm, and pillowy for scooping up every bit of that creamy sauce. Naan or roti are classics, but fragrant basmati rice is perfect for soaking up all the korma’s royal richness. Add a simple cucumber raita or a crisp kachumber salad for a cooling, crunchy contrast.
Creative Ways to Present
For a memorable spin, consider serving Chicken Shahi Korma in mini bowls as a luxe appetizer at your next party, alongside colorful pickles and crispy papadum. Or, arrange it atop a mound of saffron rice in a wide platter, garnished with edible flowers and pomegranate seeds for a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Chicken Shahi Korma tastes even better the next day as the spices mellow and deepen. Cool leftovers thoroughly, then refrigerate in an airtight container for up to 3 days. The sauce may thicken in the fridge — if it does, simply stir in a splash of broth or cream as you reheat.
Freezing
Looking to stash some for later? Chicken Shahi Korma freezes beautifully. Let the dish cool completely, portion it out into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture and flavor.
Reheating
Rewarm gently over low heat on the stovetop or in the microwave, adding a little water, broth, or cream to restore its luscious sauciness. Stir often as it reheats to keep the creamy sauce from separating, and be sure to garnish again with fresh herbs and nuts just before serving.
FAQs
Is Chicken Shahi Korma very spicy?
Not at all! Chicken Shahi Korma is famously mild and creamy, relying on warming spices like cardamom and cinnamon rather than heat. If you like a little kick, feel free to add a pinch more chili powder, but the beauty of this dish is in its soft, rounded flavors.
Can I use chicken breasts instead of thighs?
Absolutely — you can use boneless, skinless chicken breast if you prefer. Just watch the cooking time since breasts can dry out more quickly. Thighs are traditional for their richness and juiciness, but both cuts work in this recipe.
What if I don’t have cashews or almonds?
If you’re nut-free or just out of nuts, you can omit them entirely. Substitute with a bit more cream for richness, or use sunflower seed butter for a similar creamy texture (just ensure the flavor is neutral).
How can I make Chicken Shahi Korma vegetarian?
For a vegetarian spin, swap the chicken for paneer cubes, cauliflower florets, or mixed vegetables. The same regal korma sauce is just as dreamy with veggies and adds amazing flavor to whatever you choose as your star ingredient.
What’s the difference between Shahi Korma and regular chicken korma?
The “Shahi” in Chicken Shahi Korma means “royal,” and that’s the key difference. This version is particularly rich, typically includes ground nuts and cream, and traces its roots to Mughlai royal kitchens, distinguishing it from simpler or spicier kormas found elsewhere.
Final Thoughts
If you’re ready to experience the gently spiced, ultra-creamy magic of Chicken Shahi Korma, don’t hesitate — this recipe is every bit as rewarding as it is comforting. Invite your friends and family to the table and prepare for smiles all around.
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Chicken Shahi Korma Recipe
- Total Time: 55 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Shahi Korma recipe is a rich and creamy Indian dish that is perfect for a special dinner. Tender chicken is marinated in yogurt and spices, then simmered in a luxurious sauce made with nuts, cream, and aromatic spices. Serve it with naan or basmati rice for a truly indulgent meal.
Ingredients
Marinated Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red chili powder (optional)
- Pinch of salt
Additional Ingredients:
- 2 tablespoons vegetable oil or ghee
- 2 tablespoons butter
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup raw cashews or almonds, soaked and ground to a paste
- 1/4 cup heavy cream
- 1/2 cup chicken broth or water
- 1/4 cup raisins (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro for garnish
- Slivered almonds for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, mix the chicken with yogurt, half of the ground spices, and a pinch of salt. Marinate for at least 30 minutes.
- Sauté Onions: Cook onions until caramelized. Set aside half for garnish.
- Cook Aromatics: Add garlic and ginger, then add marinated chicken and brown.
- Add Sauce Ingredients: Stir in nut paste, raisins, and broth. Simmer until chicken is cooked.
- Finish the Dish: Stir in cream, adjust seasoning, and simmer until sauce thickens. Garnish and serve hot.
Notes
- For extra richness, use full-fat yogurt and cream.
- To make it nut-free, omit the nuts and add more cream for body.
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 380mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg
