Get ready to dig into this most delicious, rich and luxurious Shahi Korma. I use chicken here but you may use vegetables of choice or paneer.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Total time: 70 minutes
  • Yield: 8
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 kg (2.2 pounds) bone-in chicken ((Or 8 to 10 drumsticks))
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 tablespoon Kashmiri red chili powder ((2 tsps for low heat))
  • 1 tablespoon garlic paste ((or 1½ tbsp grated))
  • 1 tablespoon ginger paste ((or 1½ tbsp grated))
  • 1½ teaspoon korma masala ((recipe in notes))
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric
  • ¼ to ⅓ cup oil (or ghee (or half oil & half ghee, may use double))
  • 2¾ cups onions ((300 grams, fine chopped))
  • 1 cup plain yogurt ((whisked))
  • 1 to 1¼ tablespoon korma masala ((recipe in notes))
  • ¼ cup heavy cream ((or cooking cream))
  • 10 almonds
  • 15 whole cashew nuts
  • ¼ to ⅓ cup water (to grind)
  • ¼ to ⅓ teaspoon nutmeg ((fresh, fine grated))
  • ¼ teaspoon saffron (soaked in 2 tbps hot water)
  • ½ teaspoon organic rose water (/ kewra water (or 1 tablespoon dried rose petals, roasted & crushed))
  • ¼ cup ghee
  • ¾ cup onions ((sliced evenly & layers seperated, 50 grams))
  • 1½ tablespoons toasted almond flakes or slices (or 10 almonds soaked overnight and peeled)

Method

Preparation

  1. Soak almonds & cashews in hot water for 25 mins. Later, drain and add to a blender or grinder. If you want you may peel the almonds. Pour fresh water. Make a smooth, thick & creamy puree. Make korma masala from the recipe notes.
  2. Rub chicken with salt, lemon juice and ginger garlic paste. Add chili powder, turmeric, coriander powder and korma masala. Marinate well, cover and keep aside for a minimum of 30 mins to max of 60 mins.

Make Shahi Korma

  1. Heat ghee or oil in a wide pan and add the chopped onions. Fry them on a medium heat, until transparent for 10 mins. Reduce to medium low, continue to saute until golden & light brown. It takes me another 10 mins. Deglaze with 2 tablespoons water and cook until jammy, for 2 mins.
  2. Add the chicken and saute on a medium high heat, for 5 to 6 mins.
  3. Lower the heat and stir in the whisked yogurt in 2 batches. Mix and cover the pan. (It’s alright if the yogurt splits.) Cook for 5 to 6 mins.
  4. Pour hot water as needed, depending on how much liquid your chicken released. (I use ¾ cup). Cover and cook until the chicken is fully cooked. (Your meat thermometer shoud read 175F / 79 C.). (It takes me another 8 mins)
  5. Stir in the nut puree and cook until thick, for another 4 mins. Stir in rest of the korma masala and cook for 3 mins. Taste test and adjust salt.
  6. Turn off the heat & stir in the heavy cream & nutmeg. Sprinkle the kewra/rose water & saffron water all over. Keep covered.

Garnishing

  1. In a small wide pan, heat ghee and fry the sliced onions until golden and light brown, but not burnt. Remove to a plate, spread to cool down, for 2 mins.
  2. Pour the hot ghee all over the shahi korma. Once cooled, separate the fried onions and drizzle them on top.
  3. Serve Shahi Korma with Butter Naan, Tandoori Roti, Parathas, pulao or with saffron rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.