Chicken Shahi Korma - Creamy Mughlai Chicken Curry
Chicken Shahi Korma is a rich, creamy Mughlai chicken curry known for its aromatic spices, yogurt, and nuts, creating a luxurious and mildly spiced dish perfect for special occasions.
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Ingredients
- 800 gramsChicken thighs, bone-in and skinless
cut into large pieces
- 4 tablespoonsGhee or vegetable oil
- 2 mediumOnion
thinly sliced
- 1 tablespoonGinger paste
- 1 tablespoonGarlic paste
- 4 piecesGreen cardamom pods
- 4 piecesCloves
- 1 2-inch pieceCinnamon stick
- 1 pieceBay leaf
- 200 gramsYogurt (full-fat, whisked)
- 50 gramsCashew nuts
soaked in warm water for 15 minutes
- 100 gramsFresh cream
- 1 teaspoonKewra water (screwpine essence)
optional, for aroma
- 1 teaspoonTurmeric powder
- 1 teaspoonRed chili powder
- 2 teaspoonsCoriander powder
- 1 ½ teaspoonsSalt
or to taste
- 150 millilitersWater
- 2 tablespoonsFresh coriander leaves
chopped, for garnish
- 10 strandsSaffron strands
soaked in 2 tablespoons warm milk
Instructions
Soak the cashew nuts in warm water for 15 minutes. Then grind them into a smooth paste using a little water and set aside.
Heat ghee or oil in a heavy-bottomed pan over medium heat. Add green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.
Add the thinly sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15 minutes.
Add ginger and garlic paste to the onions and cook for 2 minutes until the raw smell disappears.
Add the chicken pieces, turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the chicken with the spices.
Cook the chicken on medium-high heat, stirring occasionally, until it is lightly browned on all sides, about 7-8 minutes.
Lower the heat. Add the whisked yogurt gradually, stirring continuously to prevent curdling.
Add the cashew nut paste and water. Stir well to combine. Cover and simmer on low heat for 20 minutes or until the chicken is fully cooked and tender.
Uncover and stir in fresh cream, saffron milk, and kewra water (if using). Cook uncovered for another 5 minutes to thicken the gravy slightly.
Garnish with chopped fresh coriander leaves before serving.
