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Restaurant Style Shahi Chicken Korma Recipe | Shahi Chicken Korma Recipe

Restaurant Style Recipes | nonvegetarian

  • Prep Time 15 Mins
  • Cook Time 30 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.