This chicken shahi korma masterpiece features tender, spiced chicken swimming in a nutty gravy made from fried onions, yogurt, and cashews—simple, yet so luxurious it feels like a feast.
Origins of This Royal Delight
Shahi korma hails from the lavish kitchens of the Mughal emperors, where "shahi" nods to its kingly status. Cooked low and slow with dairy, nuts, and fragrant spices, it blended Persian finesse with Indian flair, creating dishes fit for palaces. While lamb shahi korma often starred at grand banquets due to its slow braise, murgh shahi korma won hearts for its quicker prep and lighter touch. Families across North India—from Lucknow's nawabi homes to Delhi's street-side spots—have cherished it for generations, passing down tweaks like extra cream for weddings. Today, it's a cozy staple that bridges tradition and everyday meals, proving luxury doesn't need a crown.
What Makes It Irresistibly Special
This korma Shahi stands out for its velvety texture and gentle warmth—no fiery chilies, just a whisper of spices that lets the chicken shine. Bone-in pieces stay juicy, marinated in yogurt for softness, while the gravy clings beautifully thanks to blended cashews and golden onions. It's milder than most curries, making it kid-friendly and perfect for date nights or gatherings. High in protein and good fats from nuts, it satisfies without weighing you down. Plus, it's versatile: swap yogurt for coconut milk, and it's dairy-free. One bite, and you'll wonder why you ever ordered takeout.
Essential Ingredients You Likely Have
Stock up on these for authentic murgh shahi korma:
500 grams bone-in chicken, curry cut and skinless, for maximum flavor.
3 tablespoons thick yogurt (coconut milk works too).
1 tablespoon ginger-garlic paste, the scent foundation.
1 teaspoon Kashmiri red chili powder for pretty color.
¾ teaspoon garam masala, layered for warmth.
¼ teaspoon turmeric powder to glow.
½ teaspoon salt, to taste.
1½ tablespoons ghee or oil for that rich fry.
2-3 green cardamoms, crushed lightly.
1 cup sliced onions from two medium yellow ones.
10 cashews (almonds if you prefer).
¼ cup extra yogurt for blending.
1-2 slit green chilies for subtle zing.
½ cup hot water for simmering.
1½ teaspoons coriander powder.
2 tablespoons chopped cilantro to finish.
These everyday heroes create a gravy that's smooth and unforgettable.
Simple Steps to Stovetop Magic
Kick off by marinating the chicken. Toss it with yogurt, ginger-garlic paste, Kashmiri red chili powder, garam masala, turmeric, and salt. Let it sit 30 minutes—overnight in the fridge amps up the taste even more. This tenderizes beautifully, no fancy tools needed.
Fry the onion base next. Warm 1½ tablespoons ghee, add green cardamoms and onions, and cook 10-12 minutes till deep gold. Toss in cashews at the end, cool slightly, then blend with ¼ cup yogurt into a silky paste. That's your gravy's soul—sweet, nutty, and thick.
In the same pan, heat 1-2 tablespoons more ghee. Add marinated chicken and green chilies, stirring 5-7 minutes till it firms up. Pour in the onion paste, hot water, extra garam masala, and coriander powder. Bring to a bubble, then cover and simmer 18-22 minutes on low. The chicken turns fall-apart tender, and flavors marry perfectly. Garnish with cilantro and let it rest—gravy thickens as it sits.
Pro Tips for Foolproof Results
Full-fat yogurt prevents curdling; whisk it smooth first. Fry onions patiently to caramelize—that's the sweetness secret. Use a heavy-bottom pan to avoid sticking. For lamb shahi korma vibes, sub mutton and simmer longer, about 40 minutes. Taste midway and adjust salt—spices bloom late. A drizzle of cream or fried onions elevates it for guests. Store leftovers in the fridge up to three days; reheat gently with a splash of water. Freezes well too, for busy weeks ahead.
Perfect Pairings for Your Plate
Scoop murgh shahi korma with soft naan or lachha paratha to soak up every drop. Jeera rice or pulao makes a hearty base, while sheermal adds sweetness. Balance with onion rings, lemon wedges, and boondi raita. For parties, serve family-style with kebabs or kofta. It's Diwali-worthy or just a Thursday treat—pairs with chilled lassi for contrast. Feeds four easily, with seconds guaranteed.
Health Boosts in Every Bite
One serving packs around 350 calories, 25 grams protein from chicken, and heart-friendly monounsaturated fats from cashews. Yogurt brings probiotics for gut health, ginger eases digestion, and turmeric fights inflammation. Opt for less ghee to lighten it, or add veggies like peas for fiber. It's naturally low-carb if skipping rice, fitting wellness goals without skimping on joy.
Pitfalls to Skip for Success
High heat splits the yogurt—simmer low and slow. Bland? You skipped marination or under-fried onions. Watery gravy means too much liquid; measure precisely. Stale spices dull it—grind fresh garam masala if possible. Raw chicken? Check it's cooked through by piercing easily. Patience here pays off big.
There you have it—an easy murgh shahi korma that rivals any restaurant. Fire up the stove this weekend and let the compliments roll in. What's your twist on chicken shahi korma? Drop it below—I'd love to hear!
