Restaurant Style Shahi Chicken Korma Recipe | Shahi Chicken Korma Recipe
Shahi Chicken Korma Recipe Shahi Chicken Korma, a royal delicacy, is a perfect harmony of rich flavors, creamy textures, and aromatic spices. This recipe will transport you to the kitchens of Indian royalty, where each ingredient is thoughtfully chosen to create a dish that's both luxurious and soul-satisfying. Follow this step-by-step guide to prepare this masterpiece.
Enjoy crafting this royal treat that brings warmth, luxury, and unforgettable taste to your table!

Tips
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The essence of this dish lies in the balance of rich ingredients and delicate spices. Allow the korma to simmer gently for the flavors to develop fully.
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For a visual guide to this recipe, click and watch our video on "Vismai Food" for perfect reference.
Restaurant Style Shahi Chicken Korma Recipe | Shahi Chicken Korma Recipe - Recipe Video
Restaurant Style Shahi Chicken Korma Recipe | Shahi Chicken Korma Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Ingredients
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For the Nut Paste:
- 10-15 Almonds (Badam)
- 2 tbsp Chironji
- 10-15 Cashews
- 1/2 cup Fried Onion
- Little Water (to grind)
- 2-3 Green Chillies (optional, for spice)
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For Cooking:
- 4 tbsp Oil
- 3 tbsp Ghee
- 1 Blade Mace
- ½ tsp Black Pepper
- 2-3 Green Cardamoms
- 1 Bay Leaf
- 3-4 Cloves
- 1 inch Cinnamon Stick
- ½ kg Chicken (bone-in for best flavour)
- Salt (to taste)
- 1 tbsp Ginger-Garlic Paste
- ¾ cup Malai Curd (thick curd)
- 1 tbsp Yellow Chilli Powder
- ½ tsp Turmeric
- 1–1¼ cups Hot Water
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For Final Touches:
- 1 tsp Rose Water
- ½ tsp Khewda Water
- 2 pinches Mace Powder
- ½ tsp Red Chilli Powder (optional)
- Burnt Charcoal (for the smoky aroma)
- 2 pinches Clove Powder
- ½ tsp Ghee
- Coriander Leaves (finely chopped)
Instructions
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Prepare the Nut Paste:
1). Blanch the Nuts: Boil almonds, chironji, and cashews in medium flame for 12–15 minutes. Transfer to cold water and remove the almond skins.
2). Grind the Paste: Add the blanched nuts, fried onions, and a little water to a mixer grinder. For extra spice, add 2–3 green chillies. Blend to a smooth paste and set aside.
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Begin Cooking:
1). Heat the Oil and Ghee: In a heavy-bottomed pan, heat 4 tbsp oil and 3 tbsp ghee.
2. Temper the Spices: Add mace, black pepper, cardamoms, bay leaf, cloves, and cinnamon. Sauté until aromatic.
3). Add the Chicken: Introduce the chicken pieces and sprinkle salt. Fry until they turn light golden.
4). Incorporate Ginger-Garlic Paste: Add 1 tbsp ginger-garlic paste and sauté well until the raw aroma disappears.
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Add the Curd:
1). Prepare the Curd: Pass the malai curd through a sieve for a silky texture. Mix in yellow chilli powder and turmeric.
2). Cook the Curd: Pour the sieved curd mixture into the pan. Sauté until the oil begins to float on the surface (approximately 12–15 minutes).
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Enrich the Curry:
1). Add the Nut Paste: Stir in the prepared nut paste and mix well.
2). Adjust the consistency: Pour in 1–1¼ cups of hot water. Cover and cook on medium flame for 15 minutes, stirring occasionally, until the oil floats on top.
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Final Aromatics:
1). Infuse Royal Flavours: Add rose water, khewda water, mace powder, and red chilli powder (if needed for spice). Mix gently.
2). Smoky Aroma: Place a small bowl with hot charcoal in the centre of the pan. Sprinkle clove powder and ½ tsp ghee over the charcoal. Cover immediately to trap the smoky aroma and cook on low flame for 4-5 minutes.
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Garnish and Serve:
1). Garnish: Sprinkle freshly chopped coriander over the korma.
2). Serve: Pair the luxurious Shahi Chicken Korma with soft rotis, naan, or aromatic basmati rice.

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