Chicken Shahi Korma Recipe | Easy Murgh Shahi Korma
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!
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:
Smart Substitutions:
Time-Saving Hacks:
- 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
| 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 |
- 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
- Chop onions previous night
- Store-bought ginger-garlic = 2 minutes saved
- Soak cashews while chicken marinates
- Make double batch (freezes 1 month perfectly)
- 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
- Fridge: 48 hours max in airtight container
- Freezer: 30 days (flatten ziplock bags)
- Reheat: Low flame + 2 tbsp water
- 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
- 2 servings → Halve everything (same time)
- 6 servings → 750g chicken, 1½ cups onions, ¾ cup water
- 8+ servings → Use pressure cooker, 2 whistles