Shahi Chicken Korma | Degi Chicken Korma | Shadiyon Wala Chicken Korma | Chef Girish Joshi

Shahi Chicken Korma is a very popular Mughalai dish cooked in north India, Pakistan and often found on the menus at weddings hence another name for this dish is Shadiyon wala Korma(Korma from weddings). Meat is cooked in its own juices for a long time and very few spices are used with a lot of emphasis on fragrant spices rather than hot spices traditionally the entire dish is cooked in desi ghee(Clarified butter), we have used 50%oil and 50% ghee in the recipe.
We love to cook this dish for special occasions and parties as it's very easy and very different from other curries we cook often. Goes very well with naan, khameeri rotis or pulao.
Preparation Time - 15 minutes
Cooking Time - 30 minutes
Serves - 2-3
Ingredients
Yoghurt Spice Mix:
- Yoghurt - ½ cup
- Red chilli powder - ½ tsp
- Kashmiri red chilli powder - ½ tsp
- Coriander powder - 1 tsp
- Turmeric powder - ¼ tsp
- Fresh Garam masala:
- Nutmeg - 1 small piece
- Green cardamom(Shell removed) - 2 nos
- Javitri - 1 small piece
- Cumin seeds - ¼ tsp
Korma Cooking:
- Chicken , on the bone, skinless - 500-600g
- Fried Onions - 1 cup - Video link provided for Fried onions recipe.
• How to Perfectly Fry O...
- Ghee - 3 tbsp
- Oil - 3 tbsp- (Traditionally only ghee is used, but I am using half oil and half Ghee)
- Shahi Jeera - ¼ tsp
- Black Cardamom- 1 no
- Bay leaf - 1 nos
- Green Cardamom - 3 nos
- Cinnamon stick - 1 small piece
- Black pepper - ¼ tsp
- Cloves - 3 nos
- Ginger garlic paste - 1 tbsp
- Salt - 1 tsp or as per your taste.
- Cashew Nuts, ground to a smooth paste - 7-8 nos
- Water - 1 cup
- Kewra water - ½ tbsp
Preparations:
- Start by combining all the ingredients from the yoghurt spice mixture in a bowl. Whisk them together until you achieve a smooth paste, then set it aside.
- Take the components of the fresh garam masala and pound them in a mortar and pestle until they form a fine powder. Set this aside.
- Follow the instructions from the provided video link to fry the onions. Once they're fried to perfection, either crush them by hand or use a grinder to break them down into a coarse powder. This step is crucial for the authenticity of your korma; avoid blending the fried onions with any liquid, as a smooth paste or powder will not deliver the desired texture for your dish.
Cooking Instructions:
- In a deep pan, heat the ghee and add all the whole spices. Sauté for a few seconds to release their aromatic flavours.
- Add the chicken, ginger-garlic paste, and salt. Sauté on high heat for 5-6 minutes, allowing the chicken to sear and develop flavour.
- Add the yoghurt spice mix and the ground cashew nut paste. Continue to sauté over medium heat for 4-5 minutes, stirring continuously until the oil begins to separate from the sides.
- Now, add the crushed onions and mix for an additional 3-4 minutes until the oil separates from the sides once more.
- Pour in water, cover the pot, and let it simmer on low heat for 15-18 minutes until the chicken is thoroughly cooked. Mix regularly in between.
Finally, add the freshly prepared garam masala and kewra water, to the pan and give it a good mix. Your Shahi Chicken Korma is now ready to be served. Enjoy!
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