Shahi Korma Recipe
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.
© Swasthi's Recipes
Servings: 8
Ingredients
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 ⅓ 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 ⅓ cup water to grind
Fragrances
- ¼ to ⅓ 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.
Nutrition
Calories: 397kcal | Carbohydrates: 6g | Protein: 19g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 383mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg
