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Shahi Chicken Korma Recipe

Recipe By Slurrp

Korma is derived from Turkic word quvirma which means to fry. The technique of frying the meat on high heat before it is cooked slowly for longer hours, was devised in India by the Mughals. The Persians and Arabics used to eat the korma with yoghurt. However, it was under the Mughal rule of the 16th century in India, that gave rise to the shahi korma. Chicken or mutton used to be braised with certain Indian masalas and cooked slowly. Some even believe that the word korma was named after a Rajput clan who was called Kurma. Shahi Chicken Korma is a dish that is rich, creamy and full of flavours. The chicken is braised in a rich & creamy gravy of yogurt, cashew nuts and caramelised onions and flavoured with a blend of few spices including saffron. The korma is so fragrant and mildly-spiced and has the perfect aftertaste too. It is usually paired with rice or Indian flatbreads like naan. 

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Shahi Chicken Korma
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Ingredients for Shahi Chicken Korma Recipe

  • 500 gram chicken breasts
  • 2 piece Ginger
  • 8 No.s garlic cloves
  • 2 tablespoon Lemon juice
  • 3 tablespoon Oil
  • 1 No.s Onion
  • 3 tablespoon tomato paste
  • 1.50 cup Greek yogurt
  • 450 gram paneer, cubed
  • 3/4 cup golden raisins
  • 1/2 cup Cashews
  • 1/2 cup chopped cilantro
  • 1 teaspoon Salt
  • As required For korma sauce
  • 1/2 cup cashews pieces
  • 1 cup Chicken Broth
  • 1/4 cup Oil
  • 1 tablespoon honey
  • 2 teaspoon garam masala
  • 1 teaspoon Cinnamon
  • 1 teaspoon Turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon hot pepper flakes
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin seeds

Directions: Shahi Chicken Korma Recipe

Steps To Prepare

  • STEP 1.Boil some chicken and extract the chicken broth.

Cooking Directions

  • STEP 1.Cut the chicken breasts into small cubes.
  • STEP 2.Puree the ginger, garlic, lemon juice and 2 tablespoons of olive oil in a food processor, adding a little water if necessary.
  • STEP 3.Pour over the chicken, stir and refrigerate to marinate while you prep the rest of it.
  • STEP 4.Puree all the sauce ingredients in a food processor until very smooth. Set aside.
  • STEP 5.Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and sauté for 5 minutes.
  • STEP 6.Add the chicken and the tomato paste. Sauté until fragrant and brown.
  • STEP 7.Add the korma sauce base, yogurt, paneer, raisins, cashews, and salt.
  • STEP 8.Taste and adjust to your liking. Simmer for as long as you can before eating so the flavors release well.
  • STEP 9.Add extra water or chicken broth to thin out the sauce to your desired consistency since it will thicken up a little bit.

Storage And Serving Method

  • STEP 1.Serve over basmati rice or with naan.
Nutrition
value
5918
calories per serving
387 g Fat339 g Protein269 g Carbs38 g FiberOther

Current Totals

  • Fat
    387g
  • Protein
    339g
  • Carbs
    269g
  • Fiber
    38g

MacroNutrients

  • Carbs
    269g
  • Protein
    339g
  • Fiber
    38g

Fats

  • Fat
    387g

Vitamins & Minerals

  • Calcium
    3488mg
  • Iron
    59mg
  • Vitamin A
    4765mcg
  • Vitamin B1
    3mg
  • Vitamin B2
    2mg
  • Vitamin B3
    69mg
  • Vitamin B6
    5mg
  • Vitamin B9
    775mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    104mg
  • Vitamin E
    28mg
  • Copper
    7mcg
  • Magnesium
    1316mg
  • Manganese
    23mg
  • Phosphorus
    4631mg
  • Selenium
    390mcg
  • Zinc
    39mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp