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Home » Recipes » Chicken Curries

chicken shahi korma recipe, shahi murgh

LAST UPDATED: Jun 4, 2021 . PUBLISHED: Jul 12, 2020 by Asiya . Leave a Comment

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Chicken Shahi korma, a delicious creamy korma recipe, made using rich ingredients such as nuts and yoghurt which are cooked with chicken. This korma goes well with rice as well as other rice delicacies.

chicken shahi korma
Jump to:
  • What is Shahi?
  • Ingredients
  • Step by step procedure
  • Video
  • Recipe

What is Shahi?

Shahi is the term used to describe "Royalty". In the Mughal Era, some of the chicken recipes which were made were said to be very royal, rich and had a mughlai or nawabi touch to them.

I have much various korma kind of recipes on the blog but this chicken shahi korma is one of the best ways of making korma as it is a very rich way of making the chicken curry by using some of the rich ingredients such as nuts and yogurt.

Chicken curries or gravy recipes

I have already shared many chicken recipes which are in the form of curry or gravy or korma and some of them are chicken gravy, kadai chicken, murgh makhani, chicken butter masala which are all rich gravies which mainly have kaju or cashew nuts used while cooking them.

shahi chicken korma

There are plain chicken curries without rich ingredients used and they are chicken curry indian style which are made without using any rich ingredients and nuts.

How to make this shahi chicken?

To make this chicken recipe, the chicken is first marinated with yogurt and spices which is then cooked by adding the paste of dry fruits that is nuts such as almonds, cashew nuts and then using fried onions.

All these ingredients used makes the gravy a rich and excellent taste which has both flavor and aroma because of the spices used in the curry.

Ingredients

Chicken: The chicken which is used here is a normal chicken and it tastes best if chicken is not boneless.

Almonds: These are basically called as badam and they taste amazing if added as a paste in curries be it vegetarian or non vegetarian curries. Usually shahi curries have these nuts as a must ingredient to enhance the taste of the gravy.

Cashew nuts: All the rich and shahi gravies are incomplete without using these and are basically called as kaju and taste rich if added in korma recipes and they make the gravy quite heavy, creamy and nawabi.

Yogurt: Every korma recipe usually made has to use yogurt or curd or dahi to balance the sweetness of the curries and the flavor of the whole gravy too tastes good if it is added. Without yogurt, the korma does not give the gravy its taste that actually is needed.

Fried onions: The next most important ingredient is the fried onions, which should be fried separately and added in the end by crushing them or can be added by making a paste of them. Here, I have crushed and added them in the end.

These are the four main ingredients excluding chicken which form the main base to a get a shahi gravy.

Other ingredients to be added are the spices which are important too such as coriander powder and ginger garlic paste (I always prefer home made one as it gives a fresh taste), herbs which are a must to make the gravy very special and suitable to be eaten with rice recipes such as pulao recipe or bagara rice.

I have not used whole spices in the beginning of the recipe as it would make the korma too spicy and since I wanted to balance the spice flavor, I have just added garam masala powder. If required whole spices such as cloves, cardamoms, bay leaf can be added before adding marinated chicken into the oil.

Chicken varieties

Chicken is one of the highly used ingredient to make non veg dishes apart from mutton recipes and fish and the chicken can be used to make thousands of varieties ranging from starters to main course meals to various snacks as well.

I have added many recipes of chicken on my blog and I would be glad enough to add many more of them as I keep updating my blog.

Accompaniments

This gravy tastes best with flat breads such as naan, rumali roti or recipes such as parotta, which is already shared on my blog but it can be served with special rice recipes too such as veg pulao or with plain steamed rice.

Check out the detailed recipe below which is step by step and also has a video procedure too...

Step by step procedure

  • Firstly, take a mixing bowl, add the chicken into it. Also, add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, yogurt to the chicken.
adding spices and yogurt to the chicken
  • Mix everything well. Marinate the chicken for 30 minutes.
Mixing and marinating the chicken
  • Add the almonds and cashew nuts to a blending jar, add little water and make a fine paste and keep aside for later use.
 almonds and cashew nuts to a blending jar
  • Take a cooking pot, add oil and heat it.
 adding oil and heating it
  • Add the marinated chicken into it and stir well. Roast the chicken for 5-10 minutes on medium flame. Keep stirring in between.
Roasting the chicken
  • Add the blended fine paste of almonds and cashew nuts into the chicken. Mix well.
Adding the blended fine paste of almonds and cashew nuts
  • Cook the masala on low heat until oil starts releasing.
Cooking the masala
  • Add 1 cup of water, add garam masala powder, coriander powder, black pepper powder and mix well.
adding water and spice powders
  • Add mint leaves, coriander leaves, green chillies into the curry and mix everything.
adding herbs and chilli
  • Cook for 15-20 minutes on medium to low heat.
Cook for 15-20 minutes
  • Take the deep fried onions, crush them and add into the gravy.
adding crushed deep fried onions
  • Add about a cup of water.
Adding about a cup of water
  • Check for salt and add if required as per taste.
checking salt
  • Mix everything well. Cook for 15 minutes.
Cooking for 15 minutes
  • Switch off the flame and lastly add lemon extracted juice.
adding lemon extracted juice
  • Mix well.
  • Serve chicken shahi korma with roti, naan or rice.

Video

Recipe

chicken shahi korma

chicken shahi korma recipe, shahi murgh

Asiya
A rich and creamy chicken gravy cooked in nuts and yogurt.
3.75 from 4 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Course chicken, Curries/Gravies
Cuisine Hyderabadi/Indian
Servings 3
Calories 489 kcal

Ingredients
  

To marinate the chicken:

  • 500 gms chicken (washed well)
  • salt to taste
  • 1 ½ teaspoon red chili powder
  • ½ tsp turmeric powder
  • 1 teaspoon ginger garlic paste
  • ½ cup yogurt/curd

Other ingredients:

  • 3 tablespoon oil
  • 12 cashew nuts/ kaju
  • 12 almonds/ badam
  • 3 medium size onions, finely sliced ( deep fry these in oil as we need deep fried onions in the curry )
  • ½ teaspoon garam masala powder
  • ½ tsp black pepper corn powder
  • ¼ teaspoon coriander powder
  • 5 mint leaves
  • 2 tablespoon chopped coriander leaves
  • 3 slit green chillies
  • 1 tablespoon lemon extracted juice
  • 2 cups water
Prevent your screen from going dark

Instructions
 

To marinate the chicken:

  • Firstly, take a mixing bowl, add the chicken into it.
  • Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, yogurt to the chicken.
  • Mix everything well.
  • Marinate the chicken for 30 minutes.

Making the paste:

  • Add the almonds and cashew nuts to a blending jar, add little water and make a fine paste and keep aside for later use.

Making of the shahi chicken:

  • Take a cooking pot, add oil and heat it.
  • Add the marinated chicken into it and stir well.
  • Roast the chicken for 5-10 minutes on medium flame.
  • Keep stirring in between.
  • Add the blended fine paste of almonds and cashew nuts into the chicken.
  • Mix well.
  • Cook the masala on low heat until oil starts releasing.
  • Add 1 cup of water, add garam masala powder, coriander powder, black pepper powder and mix well.
  • Add mint leaves, coriander leaves, green chillies into the curry and mix.
  • Cook for 15-20 minutes on medium to low heat.
  • Take the deep fried onions, crush them and add into the gravy.
  • Add about a cup of water.
  • Check for salt and add if required as per taste.
  • Mix everything well.
  • Cook for 15 minutes.
  • Switch off the flame and lastly add lemon extracted juice.
  • Mix well.
  • Serve hot with roti, naan or rice.

Notes

  • As we add nut paste into the curries, care should be taken while cooking them as the masala burns at the bottom if cooked on high flame.
  • Stirring in between is necessary in order to avoid burning.
  • Instead of crushing the fried onions, one can even make a paste of it to add in place of crushed fried onions.

Nutrition

Nutrition Facts
chicken shahi korma recipe, shahi murgh
Amount Per Serving
Calories 489 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 8g50%
Cholesterol 125mg42%
Sodium 142mg6%
Potassium 335mg10%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 586IU12%
Vitamin C 3mg4%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!

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3.75 from 4 votes (4 ratings without comment)

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This is Asiya, a graduate in Engineering and Technology from Hyderabad, India with always a passion for cooking and trying different recipes therefore started food blogging...

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