Shahi Chicken Korma | Creamy Chicken Korma | Video

Shahi chicken korma. Make this simple, delicately spiced classic curry featuring creamy, lip-smacking korma sauce coating chicken. Packed full of flavor, it’s the perfect addition to your Indian inspired meal.

There’s no doubt that traditional recipes are timeless and they are the perfect way to bring in cozy vibes to your dinner table. Incorporating classics to your weekly menu is truly a great way to indulge in culinary traditions. While chicken korma is a classic comforting and popular restaurant dish, let’s take it to the next level with a very creamy and hearty recipe. 

Shahi chicken korma. A deliciously creamy version of the popular chicken korma. It’s beautifully crafted with aromatic spices as well as visually stunning. And the creamy touch certainly enhances the taste. Remember, creating the best curry is all about achieving the right balance of ingredients. 

Creamy Chicken Korma or Shahi Chicken Korma Recipe

Make korma paste - I already have the recipe for korma paste on the blog. You can make it ahead and refrigerate or freeze for later use. Again, feel free to replace cashew nuts with almonds if you like.

Marinate chicken - Marinating chicken overnight is highly recommended for this dish, however, if you are short on time, 20 minutes will suffice. The marinade is a simple mix of ground turmeric, red chili powder and yogurt. 

Make onion paste - Apart from the korma paste, this is one of the key ingredients of the recipe. Thinly sliced onions are first fried until they turn golden brown. You can add a little salt to speed up the process. Make sure the onions are sliced evenly to ensure even browning. Once they are browned, cool completely and grind to a coarse paste. This onion paste is crucial to add flavor and thicken the sauce.

Finally, make creamy chicken korma - Start with sauteing cinnamon and cardamom. When they release a beautiful aroma, fry chicken until it’s about 80% cooked. Then you can add korma paste. Let chicken cook in the korma paste for about 10 minutes. Now, add in onion paste and cream. Simmer for few minutes and garnish with coriander (cilantro) leaves.

More Classic Chicken Curry Recipes:

• Restaurant Style Butter Chicken
• Authentic Chicken Tikka Masala Recipe
• Chicken Jalfrezi 
• Chicken Kali Mirch | Indian Black Pepper Chicken 
• Chicken Dopiaza | Chicken Do Pyaza 
• Chicken Vindaloo 
• Malabar Chicken Curry 

Shahi Chicken Korma | Creamy Chicken Korma | Video

Deliciously creamy shahi chicken korma makes for the perfect addition to your Indian inspired meal!

5 from 45 votes

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Course: Lunch, Dinner

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Author :Nish Kitchen

Servings 4

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Ingredients

MetricUS Customary

Korma paste:

• ▢ Get the recipe here

Marinate chicken:

• ▢ 1 kg boneless chicken I used chicken thighs, cut into 2 cm cubes
• ▢ 2 tablespoons yogurt
• ▢ ½ teaspoon ground turmeric
• ▢ ½ teaspoon red chili powder
• ▢ Salt and pepper to taste

Onion paste:

• ▢ 2 medium onions sliced
• ▢ ½ cup oil

Shahi chicken korma:

• ▢ 1 tablespoon ghee
• ▢ 1 - inch cinnamon stick
• ▢ 2 cardamom pods
• ▢ ¼ cup heavy cream thickened cream
• ▢ Chopped coriander cilantro leaves, to garnish

Instructions

• Make korma paste according to the recipe instructions. Set aside.
• Place chicken in a large bowl. Add yogurt, ground turmeric and red chili powder. Season with salt and pepper. Coat chicken in the spice mixture. Cover and marinate in the refrigerator for 20 minutes. Set aside.
• Meanwhile, heat oil in a large frying pan or skillet over medium-high heat. Add onions. Fry, stirring, for 5-6 minutes or until golden brown. Remove onions from pan. Allow to cool completely. Place cooled onions in a food processor and process to a coarse paste. Set aside.
• Heat remaining oil in the same pan over medium heat- high heat. Add ghee.
• Add cinnamon and cardamom pods. Fry for 1 minute or until fragrant.
• Add marinated chicken. Stir. Cook, stirring occasionally, for 10-12 minutes or until almost cooked.
• Add korma paste. Stir to combine. Simmer for about 8-10 minutes.
• Add onion paste and cream. Season with salt and. Simmer for another 2-3 minutes or until chicken is cooked.
• Add a little water if needed.
• Garnish with coriander (cilantro) leaves. 

Video

Notes

• If you are using chicken with bone in this recipe, cooking time may vary
• Cashew nuts in korma paste can be replaced with almonds if you like
• I don’t recommend freezing this curry due to the addition of cream

Nutrition

Serving: 1g | Calories: 779kcal | Carbohydrates: 6g | Protein: 73g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 37g | Cholesterol: 231mg | Sodium: 305mg | Fiber: 1g | Sugar: 3g

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