Shahi Korma
Indulge in the royal flavors of Shahi Korma, a rich and luxurious Mughlai delicacy that combines tender chicken or lamb with a creamy, spiced gravy. This elegant dish features a velvety blend of yogurt, heavy cream, and a luscious cashew-almond paste, balanced with aromatic whole spices like cinnamon, cardamom, and cloves. Infused with saffron and accented by warm garam masala, this mildly spiced curry is best served with fluffy naan or fragrant basmati rice, making it a perfect centerpiece for any special occasion. Ready in about an hour, Shahi Korma transforms simple ingredients into a regal feast that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Boneless chicken (or lamb)
- 1 cup Plain yogurt
- 0.25 cup Heavy cream
- 2 medium Onions (thinly sliced)
- 2 tablespoons Ginger-garlic paste
- 10 pieces Cashews
- 10 pieces Almonds (blanched and peeled)
- 2 pieces Green chilies (slit)
- 3 tablespoons Oil or ghee
- 1 piece Bay leaf
- 1 inch Cinnamon stick
- 4 pieces Green cardamom
- 4 pieces Cloves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 teaspoon Kashmiri red chili powder
- 0.25 teaspoon Saffron strands (soaked in 2 tablespoons of warm milk)
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 tablespoon Fresh mint leaves (optional, for garnish)
Instructions
Blend the cashews and almonds with 2-3 tablespoons of water into a smooth paste. Set aside.
In a large pan or wok, heat oil or ghee over medium heat. Add the bay leaf, cinnamon stick, cardamom, and cloves. Sauté for 30 seconds until fragrant.
Add the sliced onions and fry until golden brown, stirring frequently to prevent burning, about 8-10 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma dissipates.
Add the chicken (or lamb) to the pan and cook until the meat changes color and is lightly seared, about 5-6 minutes.
Mix in the cashew-almond paste, yogurt, coriander powder, turmeric powder, chili powder, salt, and green chilies. Stir well to coat the meat in the spice mixture.
Pour in 1 cup of water, cover, and simmer on low heat for 20-25 minutes, or until the meat is cooked through and tender.
Once the meat is tender, add the cream, garam masala, and saffron milk. Stir gently and let it cook for another 5 minutes for the flavors to meld.
Adjust salt and spice levels if necessary. Turn off the heat.
Garnish with fresh cilantro and mint leaves. Serve hot with naan, paratha, or basmati rice.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
