Shahi Chicken Korma

Sundays are very special to everyone in our family. As much as possible we try to stay together, no classes (except for that swimming I sneaked in there) and we try to keep the eating schedules together albeit different foods. Kids have their preference. My MIL is vegetarian so she has her preference and N and I crave some Indian Chicken or Fish curry.  It is a complete chaos in the kitchen but all totally worth it.

This Shahi Chicken Korma recipe is spicy but not hot (as in chili powder hot). It would go best with another spicy Lamb or Pork dish that you might be making that day. As for me, I would just eat it as is with some Basmati rice or simple Maharashtrian roti.

Chicken Korma


Chicken 1  pound Boneless skinless

Ginger paste 3/4 tsp

Garlic paste of about 3 cloves

Cloves 6

Cardamom Pods 4 deseeded

Black Pepper powder 1/2 tsp

Bay leaves 2

Cinnamon stick 1 inch

Ground Coriander 3/4 tsp

Turmeric Powder 1/4 tsp for the curry and 1/2 tsp for the marinade

Almonds or Almond meal 3 Tbsp

Chicken Stock about 1 to 1 1/2 cup

Cashew nuts 1/2 cup

Heavy Cream 2 tbsp + more if needed

Yogurt 1/2 cup

Coconut Frozen or Fresh 1/2 cup

Lemon Juice of 1/2 small lemon

Saffron a pinch

Canola Oil (or any other neutral oil) as needed about 2 Tbsp

Onion 1 medium finely chopped

Salt to taste


  • Cut Chicken into small 2 inch by 2 inch pieces and wash. Marinate in the mixture of Turmeric and salt for about 1/2 hour in the refrigerator. If you have a whole chicken that you bought, here is a link on How to cut up a chicken. Please do always wash hands with soap when handling raw chicken.
  • In a blender or chutney maker, blend cashews with a bit of water and keep the paste aside. If you do not have the Ginger Garlic paste, make it and keep it aside. No need to wash the blender in between. I use Cuisinart Mini prep food processor specifically for chutneys and other food prep. It is small and convenient.
  • In a large pan, heat oil and add cloves, Bay leaf, Cinnamon stick. Let sizzle for 20 seconds. Add the onion and cook gently on medium flame until soft for couple of minutes. Add Ginger Garlic paste and cook until you can smell it cooked for about 1 1/2 minutes.
  • Add Black Pepper powder, Coriander powder, Cardamom powder and Turmeric and Salt. Saute for a few seconds.
  • Add chicken and Yogurt and saute until you see the sides of all chicken pieces are turning color. Yogurt will release water so Chicken doesn’t stick to the pan but keep stirring continuously so Chicken doesn’t burn on some sides.
  • Add 1 cup of chicken stock, cover and cook on medium flame for about 15 minutes. Check every 5 minutes to make sure liquid has not dried up. If it looks dry, add more Stock. If at the end of 15 minutes, if there is too much liquid, take off the cover and cook off the excess liquid.
  • Once the Sauce looks creamy, add Almond meal, Cashew paste, Saffron and Coconut. Cook for about 5 more minutes stirring occasionally.
  • Switch off the heat and add Lemon Juice. Give it a quick stir and keep covered until ready to eat.

Serve warm preferably immediately with Naan, Roti or Rice. As I suggested earlier, it would be great with spicy dish to break up the spice.





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