Shahi Korma

Updated: June 21, 2025, By Swasthi

Meet Shahi Korma, the elite of North Indian curries and korma dishes. It’s a rich & luxurious dish that’s not only creamy & delicious, but is also fragrant from a unique spice blend. It is specially garnished with saffron, ghee, fried onions and crunchy nuts. It’s a celebratory dish and is great to make during festivals, when you are hosting guests or planning a special meal.

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Shahi Korma

I use chicken drumsticks to make this Shahi Korma recipe, but you can make it with vegetables or paneer or tofu.

What is Shahi Korma?

While the term Shahi translates to royal & rich, korma is a traditional braised dish consisting of dairy, nuts, seeds & meat or veggies. True to its name, this Shahi Korma is a rich curry made with meat, almonds, cashews, ghee, yogurt, cream, saffron and a special combination of sweet smelling spices known as Shahi Korma Masala.

The secret to a good Shahi Korma is in this unique spice blend and the use of luxurious fragrances like saffron and rose or kewra. A generous amount of ghee floating over the Shahi Korma and garnishes like fried onions & crunchy almonds take it to the new heights.

Shahi Korma masala is a super fragrant spice blend made with green cardamoms, nutmeg, mace, shahi jeera (Indian caraway), fennel seeds, cloves, cinnamon, pepper and sometimes black cardamom. These spices are roasted in a pan on a low heat to bring out the flavors, before grinding to a fine powder.

While a standard/regular korma can be made with a garam masala, I highly suggest using Shahi Korma masala shared below, to make this dish. The list may look similar to those used in garam masala or biryani masala, but the quantities mentioned below produce a distinct flavor profile.

It brings a new and unique dimension to your dish. If you do not have whole spices, you may substitute with the ground versions. But adjust the quantities as the pre-ground spices, especially the store bought are less aromatic due to oxidization.

  • 1 small black cardamom (optional or use whole in tempering)
  • 1 teaspoon shahi jeera (Indian caraway seeds)
  • 6 to 8 cloves (or use ¼ teaspoon ground)
  • 2 inch Ceylon cinnamon (or use â…“ teaspoon ground/powder)
  • 8 green cardamoms (or use â…“ teaspoon ground/powder)
  • 1 teaspoon fennel seeds (or use ¾ teaspoon ground)
  • ¼ to ½ teaspoon white pepper corn (or use ¼ teaspoon ground, use black if you don’t have white)
  • 2 strands mace (or use ¼ teaspoon ground)
  • Add ¼ to â…“ teaspoon fresh fine grated nutmeg at the end directly to the shahi korma, before garnishing. Do not include it in your korma masala.

You will peel the whole black cardamom if using. Use the seeds and only half of the peel, discard the rest of the peel. Dry roast all the spices on a low heat until they begin to smell aromatic. Turn off and grind to a fine powder if using whole spices.

About this recipe

Conventionally, Shahi Korma is made by deep frying & caramelizing onions for the base, which means more ghee/oil and higher calories. However I prefer to sautee the onions until caramelized but finish with a moderate amount of ghee & fried onions at the end.

This actaully imparts better flavors than the traditional version, without loading your dish with high amounts of fats. Your Shahi Korma tastes and smells much fresher than the other. Over the years, I have always had great compliments for this dish. It goes very well with this Saffron Rice or Butter Naan or Matar/Peas Pulao. But plain parathas or plain basmati rice also work well.

This recipe makes a delicious dish that isn’t too heavy like the traditional kind. So If you are making this for a special meal, you should have 3 to 4 easy vegetarian sides like Kachumber, Raita, Sauteed Vegetables, Garlic Beans, Spiced Potatoes or Stir fried Mixed Vegetables. If you prefer more meat or protein, go with Tandoori Chicken or this Butter Chickpeas.

I also have a expert tips section below that also includes substitutes and other tips.

Photo Guide

How to make Shahi Korma (stepwise photos)

Preparation

1. Add 10 almonds (16 grams) and 15 cashews (28 grams or replace with almonds) to a small bowl and soak them in half cup hot boiling water. After 25 mins, drain and add to a grinder or blender. If you do not have a powerful blender, consider soaking them overnight in the refrigerator. Optionally if you prefer you may peel as many almonds as you want, but it’s not essential.

soaked almonds and cashews

2. Pour ¼ to ⅓ water and blend to a super smooth paste.

nut puree in a blender

3. You need the following spices to marinate the chicken.

  • 1½ teaspoon korma masala (recipe in post intro)
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric
  • 1 tablespoon Kashmiri red chili powder (use 2 tsps for low heat, I use 1 tbsp deseeded home ground powder)
  • 1 teaspoon sea salt (use any other but adjust as required)
  • 1 tablespoon garlic paste (or 1½ tablespoon grated)
  • 1 tablespoon ginger paste (or 1½ tablespoon grated)
  • 2 tablespoon lemon juice (to cut down the poultry smell)

4. Add 1 kg bone-in skinless chicken (curry cut or drumsticks) to a bowl and sprinkle with lemon juice (optional), ginger, garlic and salt. Rub well and add all the ground spices – chili powder, turmeric, coriander powder and korma masala. Cover and rest aside for 30 to 60 mins max or until needed later.

5. Prep-up the following ingredients

  • ¼ to â…“ cup ghee or oil ( or use half cup. I use â…“ cup coconut oil)
  • Fine chop 3 medium onions to make 2¾ cups (300 grams after chopping)
  • Whisk 1 cup plain yogurt in a bowl and keep aside.
  • 1 to 1¼ tablespoon korma masala or use as needed. (recipe in post intro)
  •  Â¼ cup heavy cream or cooking cream (If using cooking cream, whisk well with a fork)
  • Also have your nut puree ready.

6. To save time, prep up these later while the shahi korma is cooking.

  • ¼ to â…“ teaspoon fresh grated fine nutmeg
  • Soak ¼ teaspoon saffron strands in 2 tbps hot water
  • Reserve ½ to 1 teaspoon organic rose water / or half tsp kewra water (or use 1 tablespoon dried organic rose petals crushed. I roast in a pan and crush them)
  • ¼ cup ghee 
  • Slice evenly 1 small onion & seperate the layers to make ¾ cup (50 grams)
  • 1½ tablespoons toasted almond flakes or slices or 10 almonds blanched & peeled (I soak 10 overnight, peel and use)

Cook Shahi Korma

7. On a medium flame, heat oil/ghee in a large pot and add the onions. Spread them and let fry for 10 mins, stirring every 2 mins.

8. Reduce the heat to medium low and continue to saute until light golden to brown, as seen in the picture. During this stage, keep stirring every minute. It takes me 20 mins to reach this stage. It may be different for you but be patient and don’t hurry up. Avoid frying on a high heat.

9. Deglaze with 2 tablespoons water and cook until jammy, for another 2 mins.

10. Immediately add the marinated chicken and fry on a medium high heat for 5 to 6 mins. Do not stir a lot, your meat can get mushy since you marinated it with lemon.

11. Lower the flame and add whisked yogurt in 2 batches, stirring in between.

12. Mix well and cook covered for 5 to 6 mins. It’s alright if the yogurt splits.

13. Your chicken will release juices during this time, so add water accordingly, depending on the size of your cut chicken.

14. Since I was using drumsticks, I added ¾ cup hot water. If in doubt, add a small amount in batches.

15. Cover and cook until your chicken fully cooked. It took me another 8 mins. If you are a beginner, you may test with a meat thermometer in the thickest part of the chicken. It should read 175F / 79 C. (Total cooktime for medium sized drumsticks was 20 mins)

16. Add the nut puree and mix well. Cook for 4 mins, or until it becomes thick and creamy. Keep stirring at this stage. If your shahi korma is too thick, add more hot water. (Your sauce will thicken a bit more after cooling)

17. Sprinkle the korma masala and mix. Cook covered for 3 mins.

18. Taste test to adjust salt & rose powder if using (not rose water).

adding fragrances like rose

19. Switch off the heat and stir in heavy cream & nutmeg. Transfer to a serving bowl. Sprinkle rose water/kewra and saffron water. Cover to retain the best aromas.

adding heavy cream to shahi korma

Prepare the Garnishing

Do this only when you are ready to serve.

20. Heat ghee in a wide pan. (I use a 6 inch pan). Seperate the layers of sliced onions and add to the ghee.

21. Fry on a medium heat until golden, but not burnt. Remove them when they are still light golden, they will turn darker after removing, when they cool down.

frying onions

22. Remove to a plate and spread them to cool, for 2 to 3 mins. Once cooled, separate the crispy fried onions and drizzle them on top.

fried onions in a plate

Pour the hot ghee & sprinkle nuts all over the shahi korma. For a low fat option, retain some of the ghee in the pan and add only half of it. Serve Shahi Korma with Saffron Rice, Butter Naan, Tandoori Roti, Parathas, Pulao or plain basmati rice.

Shahi Korma Recipe

Expert Tips

  • The homeground deseeded byadgi chili powder I use imparts a bright color without adding a lot of heat. If you cut down the quantity you may not get the same color. But shahi korma comes in different colors – white, off white, yellow, orange and red. Color won’t affect the taste of your dish.
  • It is ideal to keep this dish low to medium in heat. High heat is going to mute the essential flavors of a shahi korma.
  • It’s alright if the yogurt splits. There are a lot of recipes where it is stirred into hot ghee and left to split before adding the meat. Split or not, it does not make much difference to the sauce here, because the nut puree is going to thicken and smoothen the curry at the end.
  • Korma was actually made only with almonds but combining them with cashews improves the flavor and texture of the curry.
  • I find black cardamom peel to be too strong for this recipe. It’s alright to add it whole right at the beginning when you add onions. Or add a portion of it when you grind.
  • I use the entire amount of korma masala but you can start with half of it, taste test and add to your preference.
  • Overnight soaked and peeled almonds (used in garnish) add a refreshing taste to the korma. I like them adding raw that the store bought sliced toasted flakes.
  • Dried rose petals work okay but not as much as rose water or kewra. You can’t find organic kewra water but organic edible rose water and rose petals are easily available. Consider omitting them if you don’t find the chemical-free versions.

Recipe Card

Shahi Korma Recipe

Shahi Korma Recipe

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Get ready to dig into this most delicious, rich and luxurious Shahi Korma. I use chicken here but you may use vegetables of choice or paneer.
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For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings8
AuthorSwasthi
Diet : Gluten Free

Ingredients (US cup = 240ml )

To Marinate

  • 1 kg (2.2 pounds) bone-in chicken (Or 8 to 10 drumsticks)
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 tablespoon Kashmiri red chili powder (2 tsps for low heat)
  • 1 tablespoon garlic paste (or 1½ tbsp grated)
  • 1 tablespoon ginger paste (or 1½ tbsp grated)
  • 1½ teaspoon korma masala (recipe in notes)
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric

For Shahi Korma

  • ¼ to â…“ cup oil or ghee (or half oil & half ghee, may use double)
  • 2¾ cups onions (300 grams, fine chopped)
  • 1 cup plain yogurt (whisked)
  • 1 to 1¼ tablespoon korma masala (recipe in notes)
  • ¼ cup heavy cream (or cooking cream)

For nut paste

  • 10 almonds
  • 15 whole cashew nuts
  • ¼ to â…“ cup water to grind

Fragrances

  • ¼ to â…“ teaspoon nutmeg (fresh, fine grated)
  • ¼ teaspoon saffron soaked in 2 tbps hot water
  • ½ teaspoon organic rose water / kewra water (or 1 tablespoon dried rose petals, roasted & crushed)

To garnish

  • ¼ cup ghee
  • ¾ cup onions (sliced evenly & layers seperated, 50 grams)
  • 1½ tablespoons toasted almond flakes or slices or 10 almonds soaked overnight and peeled

Instructions

Preparation

  • Soak almonds & cashews in hot water for 25 mins. Later, drain and add to a blender or grinder. If you want you may peel the almonds. Pour fresh water. Make a smooth, thick & creamy puree. Make korma masala from the recipe notes.
  • Rub chicken with salt, lemon juice and ginger garlic paste. Add chili powder, turmeric, coriander powder and korma masala. Marinate well, cover and keep aside for a minimum of 30 mins to max of 60 mins.

Make Shahi Korma

  • Heat ghee or oil in a wide pan and add the chopped onions. Fry them on a medium heat, until transparent for 10 mins. Reduce to medium low, continue to saute until golden & light brown. It takes me another 10 mins. Deglaze with 2 tablespoons water and cook until jammy, for 2 mins.
  • Add the chicken and saute on a medium high heat, for 5 to 6 mins.
  • Lower the heat and stir in the whisked yogurt in 2 batches. Mix and cover the pan. (It’s alright if the yogurt splits.) Cook for 5 to 6 mins.
  • Pour hot water as needed, depending on how much liquid your chicken released. (I use ¾ cup). Cover and cook until the chicken is fully cooked. (Your meat thermometer shoud read 175F / 79 C.). (It takes me another 8 mins)
  • Stir in the nut puree and cook until thick, for another 4 mins. Stir in rest of the korma masala and cook for 3 mins. Taste test and adjust salt.
  • Turn off the heat & stir in the heavy cream & nutmeg. Sprinkle the kewra/rose water & saffron water all over. Keep covered.

Garnishing

  • In a small wide pan, heat ghee and fry the sliced onions until golden and light brown, but not burnt. Remove to a plate, spread to cool down, for 2 mins.
  • Pour the hot ghee all over the shahi korma. Once cooled, separate the fried onions and drizzle them on top.
  • Serve Shahi Korma with Butter Naan, Tandoori Roti, Parathas, pulao or with saffron rice.

Notes

Korma Masala –  If you use whole spices, this recipe makes 2  tablespoons, after grinding. If you want you can also use the ground versions except for shahi jeera and black cardamom, which you will add whole to the tempering and use ground spices for the rest. But adjust the quantities to your preference because store bought ground spices are less aromatic due to oxidization. 
  • 1 small black cardamom (use whole in tempering)
  • 1 teaspoon shahi jeera (Indian caraway seeds, use whole in tempering)
  • 8 green cardamoms (â…“ teaspoon ground)
  • 2 inch Ceylon cinnamon (â…“ teaspoon ground)
  • 1 teaspoon fennel seeds (¾ teaspoon ground)
  • 6 cloves (¼ teaspoon ground)
  • ¼ to ½ teaspoon white pepper corn (¼ teaspoon ground, or use lesser black pepper)
  • 2 strands mace (or ¼ teaspoon ground)
Peel the black cardamom & discard half of it. Roast all the whole spices on a medium heat until aromatic, for 3 to 4 mins. Cool down and grind to a very fine powder. 

NUTRITION INFO (estimation only)

Nutrition Facts
Shahi Korma Recipe
Amount Per Serving
Calories 397 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 94mg31%
Sodium 383mg17%
Potassium 308mg9%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 463IU9%
Vitamin C 5mg6%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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