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!

Print this Recipe

Tips

  1. 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.

  2. 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

Restaurant Style Recipes | nonvegetarian
  • Prep Time 15 mins
  • Cook Time 30 mins
  • Total Time 45 mins

Ingredients

  • 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)
  • 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
  • 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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

Leave a comment

Rate this Recipe:
Your email address will not be published.