Chicken Shahi Korma Recipe | Easy Murgh Shahi Korma

Chicken Shahi Korma at its Best! This creamy Mughlai delight features tender marinated chicken in a rich, nutty gravy of fried onions, yogurt, and aromatic spices—all with simple pantry staples. Our take on Chicken Shahi Korma is beginner-friendly, healthier than restaurant versions, and bursting with authentic layers of flavor that’ll make you skip the takeout.​

Shahi Korma, meaning “royal” curry, hails from Mughal kitchens where meat braised slowly in yogurt and nuts for emperors. Today, murgh Shahi Korma (chicken) rules home cooking, distinct from coconut-based South Indian kurma. No tomatoes here—yogurt brings the tang, keeping it pure Korma Shahi style. Pair with basmati rice, butter naan, or jeera rice, and cool with raita or lassi.​

About Chicken Shahi Korma

Rooted in South Asian Mughlai cuisine, “korma” (from Urdu “qorma”) means braising meat in ghee or yogurt, then simmering in a spice-nut paste. Chicken Shahi Korma skips red meat traditions for quick-cooking poultry, but we marinate for that melt-in-mouth texture—tested to transform bland chicken into succulent bites. Pan-fried onions cut grease while building depth; lamb Shahi Korma lovers, note the same base works with longer simmers.​

Proven better than eateries: richer taste, less oil. New to Indian curries? Our photos and tips guide you. Try alongside chicken biryani or rogan josh for variety.

Step by Step Chicken Shahi Korma Recipe

Marinade for Juicy Chicken

1. In a bowl, combine 500g bone-in chicken (curry cut, skinless), 3 tbsp thick yogurt (or coconut milk), 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, ¾ tsp garam masala, ¼ tsp turmeric, and ½ tsp salt. Mix thoroughly to coat.
2. Cover and rest 30 minutes at room temp (or overnight in fridge). This infuses flavors deeply for standout murgh Shahi Korma—don’t skip.

Prepare Chicken Shahi Korma Paste

1. Heat 1½ tbsp ghee or oil in a pan. Add 2-3 green cardamoms; toss in 2 medium onions sliced thin (about 1 cup). Sauté on medium 10-12 minutes, stirring often, until deep golden and caramelized. Watch closely—no burning.
2. Stir in 10 cashews (or almonds). Cool slightly, then blend with ¼ cup yogurt to a silky paste. (Blender tip: Soak nuts 30 mins first for smoothness; adjust water sparingly.)

Prepare and Simmer the Gravy

1. In the same pan, add 1-2 tbsp ghee. Temper optional whole spices: 1 bay leaf, 3 cloves, 1 cardamom pod, 2-inch cinnamon stick. Let sizzle 30 seconds.
2. Add marinated chicken and 1-2 slit green chilies. Fry medium-high 5-7 minutes until chicken changes color and raw aromas fade.
3. Pour in onion-nut paste, ½ cup hot water, ¼ tsp salt, ½ tsp more garam masala, and 1½ tsp coriander powder. Stir well.
4. Bring to boil, reduce to low-medium, cover, and simmer 18-22 minutes until chicken is tender and gravy thickens with oil traces on top. Adjust consistency with splashes of hot water. Garnish with 2 tbsp chopped cilantro.​

Ingredients & Substitutes

Marinade

• 500g (1 lb) bone-in chicken, curry cut (thighs best; boneless ok, avoid breasts—they dry out)
• 3 tbsp plain yogurt or coconut milk
• 1 tbsp ginger-garlic paste (fresh grated)
• 1 tsp Kashmiri chili powder (mild, for color)
• ¾ tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp salt​

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Onion-Nut Paste

• 1½ tbsp ghee/oil
• 2-3 green cardamoms
• 1 cup sliced onions (2 medium yellow)
• 10 cashews or almonds
• ¼ cup yogurt/coconut milk​

Gravy

• 1-2 tbsp ghee/oil
• 1 bay leaf, 3 cloves, 1 cardamom, 2-inch cinnamon (all optional)
• 1-2 green chilies, slit
• ½ cup hot water (adjust)
• ½-¾ tsp garam masala
• 1½ tsp coriander powder
• ¼ tsp Kashmiri chili (optional, extra color)
• 2 tbsp cilantro, chopped​

Swaps: Deep-fry onions for bolder Korma Shahi (or use store-bought birista). Nut-free? Thick coconut milk. Dairy-free: All coconut. Sour yogurt? Skip to avoid tartness. Add kewra water (½ tsp) for floral luxury.

Expert Tips for Restaurant-Quality Chicken Shahi Korma

Bone-in chicken releases juices, elevating gravy like in lamb Shahi Korma—always choose it. Marination tenderizes fast-cooking chicken, banishing raw smells.​

Creaminess from yogurt-nuts only—no starch thickeners in true recipes. Fry onions evenly for that Mughlai aroma; golden = flavor magic. Nut allergy? Extra yogurt. Gravy too thick? Hot water batches (older chicken needs more). Weak blender? Soak nuts, add paste-water later. Freezes great—portion, thaw fridge, reheat gently.​

Variations of Chicken Shahi Korma

• Lamb Shahi Korma: 500g lamb chunks, same paste, simmer 45-50 mins.
• Paneer Shahi Korma: 300g cubed paneer, add last 5 mins.
• Veg Korma Shahi: Mixed veggies + cauliflower.
  Dairy-free murgh Shahi Korma shines with coconut milk throughout.

Nutrition Info (Per Serving, Estimation)

High-protein comfort, balanced fats from nuts—diet-friendly.

Serving Suggestions

Ladle Chicken Shahi Korma over steamed basmati or jeera rice; tear butter naan to mop up gravy. Complete with onion raita, papad, or mango lassi. Festive? Pair lamb Shahi Korma variation for thali.

Notes:

• Whole spices optional—omit if biting worries you.
• Scale up? Reduce water to avoid runniness.
• Storage: Fridge 2 days; freeze 1 month.

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Chicken Shahi Korma Recipe | Easy Murgh Shahi Korma

Bhumika Kaushal

Chicken Shahi Korma delivers restaurant-style Mughlai richness in just 45 minutes using pantry staples. Bone-in chicken marinates in yogurt-spice blend, then simmers in silky cashew-onion gravy fragrant with cardamom and garam masala. No tomatoes, no fuss—pure royal flavors with healthy fats from nuts and high protein. Perfect beginner recipe that tastes like 3-hour cooking!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Indian, mughlai

Servings 4 people

Equipment

• 1 Mixing bowl (medium, glass/steel)
• 1 Heavy-bottomed pan or kadai (10-12 inch diameter)
• 1 Blender/grinder (high-power preferred)
• 1 Wooden spoon/spatula
• 1 Measuring spoons & cups
• 1 Knife & cutting board
• 1 Slotted spoon (optional)
• Mortar-pestle (for fresh ginger-garlic)
• Karahi/wok (traditional)
• Lid for pan (tight-fitting)

Ingredients

  

Marinade:

• 500 gram bone-in chicken (curry cut, skinless)
• 3 tbsp thick yogurt (or coconut milk)
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 3/4 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp Salt

Onion-Nut Paste:

• 1½ tbsp ghee/oil
• 2-3 green cardamoms
• 1 cup sliced onions (2 medium yellow)
• 10 pcs cashews (or almonds)
• 1/4 cup yogurt/coconut milk

Gravy Finish:

• 1-2 tbsp ghee/oil
• 1-2 pcs green chilies, slit
• 1/2 cup hot water (adjust as needed)
• 1/2 tsp garam masala
• 1½ tsp  coriander powder
• 1/4 tsp Kashmiri chili powder (optional, for color)
• 2 tbsp cilantro, chopped

Instructions

 

• Mix chicken with all marinade ingredients. Rest 30 mins (or overnight in fridge).
• Heat 1½ tbsp ghee, sauté cardamoms + onions 10-12 mins till golden. Add cashews, cool, blend with ¼ cup yogurt to smooth paste.
• Heat 1-2 tbsp ghee, temper whole spices (30 secs). Add chicken + chilies, fry 5-7 mins.
• Add onion paste, water, salt, garam masala, coriander powder. Boil, simmer covered 18-22 mins till tender.
• Garnish cilantro. Serve hot.

Notes

Essential Cooking Secrets:

• Bone-in chicken is non-negotiable—those juices make gravy restaurant-level rich
• Patience with onions (golden brown = 12 mins minimum, no shortcuts)
• Marination isn't optional; it's flavor science (30 mins minimum)
• Cashew paste must be silky smooth—soak nuts if your blender struggles

Troubleshooting Guide:

Problem	Quick Fix
Gravy thick like paste	2 tbsp hot water at a time
Tastes flat	¼ tsp garam masala + cilantro finish
Chicken still tough	5 extra simmer minutes
Yogurt curdled	Beat smooth before adding heat

Smart Substitutions:

• No cashews? → Almonds OR ½ cup coconut milk
• Dairy-free? → Full coconut milk swap
• Chicken breasts? → NEVER (use thighs)
• No blender? → Cashew powder + extra yogurt

Time-Saving Hacks:

• Chop onions previous night
• Store-bought ginger-garlic = 2 minutes saved
• Soak cashews while chicken marinates
• Make double batch (freezes 1 month perfectly)

Spice Level Guide:

• Kids/Mild: Skip chilies, ½ tsp Kashmiri chili
• Medium: Follow recipe exactly
• Spicy: Extra ½ tsp chili powder in marinade
• Fire: 2 dried red chilies with onions

Pro Storage Tips:

• Fridge: 48 hours max in airtight container
• Freezer: 30 days (flatten ziplock bags)
• Reheat: Low flame + 2 tbsp water

Perfect Results Checklist:

• Oil floating on gravy surface (done)
• Chicken pulls clean off bone
• Spoon-coating thick gravy
• Kitchen smells like 5-star restaurant
• Silky, not watery consistency

Scaling Perfectly:

• 2 servings → Halve everything (same time)
• 6 servings → 750g chicken, 1½ cups onions, ¾ cup water
• 8+ servings → Use pressure cooker, 2 whistles

Keyword Chicken korma, Chicken Shahi Korma