Easy and Quick Shahi Chicken Korma Recipe that gets ready within minutes. A Chicken curry with a gravy so rich and creamy that is just so fingerlicking delicious! The word Korma or Qorma means to braise or pan-sear.ย
Chicken Korma is a traditional Mughlai dish made with marinated chicken cooked with yogurt, brown onions paste and cashews/nuts coconut paste. Chicken korma is usually made in two different ways in India – the North Indian style which is what this recipe is based on and the South Indian style where coconut and nuts are used but no brown onions paste.
Whichever way the Korma curry is made, the gravy is so delicious and is one of my all time favorites. Do check out my Mutton Korma recipe too Mutton Korma
Shahi Chicken Korma
Ingredients
FOR MARINATION
- 500gms Chicken (Curry cut)
- 1/2 Tsp Turmeric powder
- 1 Tsp Saltย
- 125 gm | 1/2 Cup Curdย
- 1 Tbsp Coriander powder
- 1 Tsp Cumin powder
- 1 Tsp Red Chili powder
- 1 Tbsp Kashmiri Chili powderย
- 1 Tbsp Ginger Garlic paste (heaped)
FOR BIRISTA
- 2 medium size Onions ( around 170 gms)
- 1/2 Cup Vegetable oil to fry
FOR CASHEW COCONUT PASTE
- 8 Cashewnuts, soaked in warm water
- 1 Tbsp Fresh grated/Dessicated coconut
- Pinch of Javithri/Maceย ย
- 2 Green Cardamom seeds, 1 small cinnamon
- half of 1 Black cardamom seeds
FOR KORMA GRAVY
- 1 Tbsp Biristaย Oil, 2TbspGhee
- 4 Cloves, 4 Cardamom, 10 Peppercorns, 1 inch Cinnamon
- Fried Onions Paste
- Cashew Coconut paste
- 1/4 Cup Hot Water
- Pinch of Jayphal/Nutmeg powder
- 1 Tsp Kewra Water
TO GARNISH
- Chopped Coriander Leaves
- Ginger Juliennes
Instructions
- Marinate the Chicken pieces with yogurt, spices and ginger garlic paste. Keep it airtight marinated either overnight refrigerated or atleast for 30 mins at room temperature.
- Slice the onions evenly. I used a grater to get nice even thin slices. Separate the strands with your hands for even browning.
- Fry the Onions till golden brown on HIGH HEAT initially. Once slight brown, fry on LOW HEAT till golden brown. Do not brown them too much as they tend to get darker as they cool down. If too much browned they will taste bitter instead of sweet. Drain them on a Tissue and separate the strands to cool down.
- Once cool down, make a course paste. Do not use water or make a fine paste. This coarse texture will give a good grainy texture to the gravy.
- Soak few cashewnuts in hot water for sometime till they are soft.
- Dry roast fresh or dessicated coconut on LOW heat for few mins till slight brown. I used Fresh grated coconut for better taste.
- Dry roast green cardamom seeds, half of a Black Cardamom seeds, 1 inch cinnamon stick and small piece of Mace/Javithri on LOW heat.
- Make a paste of the roasted coconut, cashews and the whole spices. Add some water to make a paste.
- Keep 1 Tbsp of the oil in which the onions were fried, add 2 Tbsp Desi ghee. Do not throw away the remaining oil in which onions were fried, it is very aromatic and can be used for any curry or sabjis later. Add the whole spices and let them sizzle for some seconds.
- Add the marinated chicken and Sear the chicken on High flame for 5-10mins.
- Cover cook on LOW heat for 10-15mins. Once almost cooked, add the fried onion paste, coconut cashew paste and salt to taste.
- Add some water, Cover cook for 10-14mins on Low heat. Add nutmeg powder.
- Garnish with chopped coriander leaves and Ginger Juliennes.
- Serve it hot with Butter Naan/Tandoori Roti/Paratha.
Video
Notes
Use bone in chicken for best results.
Marinate the chicken overnight to get more flavor and juicier chicken.
Do not skip the coconut and cashew paste. They are required to make the dish rich and creamy.
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