Imagine sitting down to a plate of Korma Shahi Chicken Recipe that feels like a hug from history—creamy, fragrant, and indulgent without being overwhelming. This Chicken Shahi Korma captures the essence of royal kitchens, where tender chicken swims in a silky gravy made from nuts and yogurt. If you're craving that restaurant magic at home, this guide makes it easy and approachable for anyone who loves good food. Let's bring Murgh Shahi Korma to your table today.

The Royal Roots of Shahi Korma

Shahi Korma isn't just a dish; it's a story from the Mughal Empire, where emperors savored slow-cooked delights blending Persian and Indian flavors. The term "Shahi" means royal, and this Korma Shahi style was crafted for lavish feasts in the 16th century, using nuts like cashews for luxury and yogurt for smoothness. Historians trace it back to the courts of Shah Jahan, served alongside grand celebrations like the Taj Mahal's inauguration, evolving from simple braises into creamy masterpieces. Today, it lives on as a comforting family favorite, with twists like lamb Shahi Korma for richer meals, but chicken keeps it light and everyday-ready.

What sets it apart is the gentle warmth—no fiery chilies, just aromatic spices that let the chicken shine. Research into Mughlai cuisine shows these recipes prioritized balance, using fried onions for natural sweetness and green cardamoms for perfume. It's a dish that traveled from palaces to home hearths, proving luxury doesn't need gold platters.​

Essential Ingredients You’ll Need

For authentic flavor, start with 500 grams of bone-in chicken, cut curry-style and skinless for better absorption. The marinade calls for 3 tablespoons thick yogurt (or coconut milk for a dairy-free option), 1 tablespoon ginger-garlic paste, 1 teaspoon Kashmiri red chili powder for pretty color, 3/4 teaspoon garam masala, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt. The gravy base shines with 1 cup sliced onions from two medium yellow ones, 10 cashews (almonds work too), another 1/4 cup yogurt, 1-2 slit green chilies, and 1/2 cup hot water. Add 1.5 tablespoons ghee or oil, 2-3 green cardamoms, 1.5 teaspoons coriander powder, a pinch more Kashmiri chili if desired, and 2 tablespoons chopped cilantro to finish.​

These everyday heroes create the nutty depth—no fancy saffron needed. Freshness matters: soak cashews briefly for easier blending, ensuring that velvety texture everyone raves about.

Easy Step-by-Step Cooking Guide

Marinate for Tenderness

Combine the chicken with yogurt, ginger-garlic paste, chili powder, garam masala, turmeric, and salt in a bowl. Stir well and let it sit for 30 minutes at room temperature, or overnight in the fridge for maximum flavor infusion. This simple step breaks down the meat, making it juicy and ready to soak up the gravy.

Craft the Signature Paste

Warm 1.5 tablespoons ghee in a deep pan over medium heat. Drop in green cardamoms and onions, stirring until they turn deep golden—about 10-12 minutes. Toss in cashews for the last couple of minutes, then let it cool. Blend with 1/4 cup yogurt into a lump-free paste. This onion-cashew mix is the soul of Korma Shahi Chicken Recipe, giving sweetness and creaminess without cream.

Simmer to Perfection

Add 1-2 more tablespoons ghee to the pan. Fry the marinated chicken and green chilies for 5-7 minutes until the pieces lightly color. Pour in the paste, hot water, extra garam masala, coriander powder, and salt to taste. Bring it to a gentle boil, then cover and simmer on low for 18-22 minutes. The chicken should be fork-tender, with oil glistening on top. Garnish with cilantro and rest 5 minutes before serving. Total time: around 60 minutes for four happy eaters.​

Perfect Pairings and Serving Ideas

Scoop this Chicken Shahi Korma over steaming jeera rice or soft naan to mop up every drop. For a full meal, add cooling cucumber raita or a simple salad. It pairs beautifully with pulao during festivals, turning ordinary dinners festive. Leftovers? They taste even better reheated, as spices deepen overnight.

Pro Tips for Foolproof Results

Bone-in chicken yields the best gravy flavor; boneless is quicker but watch for dryness. Patience with onions prevents bitterness—stir often for even gold. If yogurt splits, lower the heat and whisk vigorously. For lamb Shahi Korma, extend simmering to 30-35 minutes since it's denser. Beginners, taste as you go; Kashmiri chili adds hue without bite. Store airtight in the fridge for three days, or freeze portions for busy weeks.

Why It’s a Healthy Indulgence

Beyond taste, this dish packs nutrition: chicken offers lean protein for muscles, cashews bring heart-friendly magnesium, and yogurt supports gut health. Mughlai roots highlight nuts as energy boosters for long banquets. At about 350 calories per serving, it's satisfying yet balanced—swap ghee for oil to lighten further. Gluten-free by nature, it's versatile for diets.​

Mistakes to Skip for Success

Don't rush the low simmer; tough chicken ruins the royalty vibe. Overloading spices drowns the mild charm—stick to measures. A gritty paste? Blend longer with splashes of water. Skipping marinade leaves flat flavors, so never shortcut there.

There you go—your Korma Shahi Chicken Recipe, a nod to emperors but made for modern kitchens. Whether impressing guests or treating yourself, this Murgh Shahi Korma delivers warmth and wow. Fire up the stove and savor the crown jewel of curries. Happy cooking!