Chicken korma is a flavorful and aromatic curry featuring tender chicken pieces simmered in a luxurious cashew-based sauce. Discover how to create the ultimate authentic shahi chicken korma at home with this simple, step-by-step recipe!
INGREDIENTS
Chicken
- 700 grams boneless chicken
For Marination
- 1 tsp turmeric powder
- 2 tsp ginger-garlic paste
- 3 tbsp yogurt
- 1 tsp salt
- ½ tsp red chili powder
For Garam Masala (skip if using store-bought)
- 1 tbsp cloves
- 1 tbsp fennel seeds
- 1-inch cinnamon stick
- 4-5 cardamom pods
- 2 whole star anise
- 3-4 whole bay leaves
Other Ingredients
- 2 onions, chopped
- 1 tbsp ghee
- 1/3 cup tomato puree
- ¾ cup cashews
- ¼ cup cream
INSTRUCTIONS
Step 1: Prepare the Garam Masala
- Dry roast the whole spices in a pan over medium heat for 3-4 minutes until aromatic. Let cool.
- Grind the roasted spices into a coarse powder using a blender or spice grinder.
- Use 1.5 tablespoons of this mix for the recipe.
Step 2: Marinate the Chicken
- Combine yogurt, red chili powder, turmeric, salt, and ginger-garlic paste in a bowl.
- Add the chicken, ensuring it’s well coated, and marinate in the refrigerator for at least 30 minutes.
Step 3: Make the Cashew Paste
- Soak cashews in hot water for 20-30 minutes. Blend with a few tablespoons of water to create a smooth paste. Set aside.
Step 4: Cook the Korma
- Heat ghee in a wok and sauté the chopped onions until browned (about 15 minutes).
- Add the marinated chicken and cook, stirring occasionally, until evenly browned.
- Mix in the tomato puree, coating the chicken thoroughly. Cover the wok and let it simmer on low-medium heat for 5 minutes.
- Stir in the cashew paste, garam masala, and water to thin the sauce if needed. Mix well to prevent sticking.
- Add cream, mix, cover, and let simmer for another 5 minutes.
Step 5: Finish and Serve
- Taste and adjust the seasoning with salt if needed.
- Garnish with chopped cilantro and ghee-roasted cashews.
NOTES
- Substitute cashews with blanched and peeled almonds, if desired.
- Use Kashmiri red chili powder for vibrant color and mild heat.
- Browning the onions is crucial for depth of flavor—don’t rush this step.
- Store-bought garam masala can replace homemade, but avoid using curry powder.
- For best results, prepare the korma a day in advance to enhance the flavors.
Enjoy your rich and aromatic chicken korma!
