Easy Chicken Korma | Authentic Indian Shahi Chicken Korma Recipe
This Easy Chicken Korma recipe offers an authentic taste of Indian Shahi Chicken Korma, a rich and creamy curry made with marinated chicken, a blend of aromatic whole spices, browned onions, tomato puree, cashew paste, and cream. Perfectly balanced with warm garam masala and a velvety sauce, it’s a flavorful dish ideal for family dinners or special occasions.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
For the Chicken Marinade
- 700 grams boneless chicken
- 1 tsp turmeric powder
- 2 tsp ginger garlic paste
- 3 tbsp yogurt
- 1 tsp salt
- ½ tsp red chili powder (preferably Kashmiri red chili powder)
For the Garam Masala
- 1 tbsp cloves
- 1 tbsp fennel seeds
- 1 inch cinnamon stick piece
- 4-5 cardamom pods
- 2 whole star anise
- 3-4 whole bay leaves
Other Ingredients
- 2 onions, chopped
- 1 tbsp ghee
- ⅓ cup tomato puree
- ¾ cup cashews
- ¼ cup cream
- Water (for soaking and thinning sauce as needed)
- Fresh cilantro (for garnish)
Instructions
- Make the garam masala: Dry roast the whole spices (cloves, fennel seeds, cinnamon stick, cardamom pods, star anise, and bay leaves) in a pan over medium heat for 3-4 minutes until aromatic. Turn off the heat and let cool. Grind the roasted spices into a coarse powder using a spice grinder or blender. Use 1.5 tablespoons of this fresh garam masala for the recipe.
- Marinate the chicken: In a bowl, combine the chicken with yogurt, red chili powder, turmeric, salt, and ginger garlic paste. Mix well and refrigerate for at least 30 minutes to allow flavors to develop.
- Prepare the cashew paste: Soak cashews in hot water for 20-30 minutes until softened. Drain and blend with a few tablespoons of water to form a smooth paste. Set aside.
- Brown the onions: Heat ghee in a wok on medium heat. Add the chopped onions and sauté for about 15 minutes until deeply browned, which is key for flavor development in the korma.
- Cook the chicken: Add the marinated chicken to the browned onions. Sauté continuously with a spatula to cook the chicken evenly and let it brown slightly.
- Add tomato puree: Pour in the tomato puree and stir to coat the chicken well. Cover the wok with a lid and let it simmer on low-medium heat for 5 minutes.
- Add cashew paste and garam masala: Remove the lid and stir in the cashew paste. Add the garam masala powder and thin the sauce with a small amount of water if necessary. Mix well and ensure nothing sticks to the wok’s bottom.
- Finish with cream and simmer: Stir in the cream and cover again. Let the korma simmer gently for another 5 minutes until creamy and well blended.
- Final seasoning and garnish: Uncover, taste, and adjust salt as needed. Garnish with chopped cilantro and ghee-roasted cashew nuts before serving.
Notes
- Cashew nuts can be replaced with blanched and peeled almonds for a different flavor and texture.
- Use Kashmiri red chili powder for color without too much heat.
- Browned onions are crucial for depth and flavor; do not skip or rush this step.
- Store-bought garam masala powder can be used instead of homemade garam masala, but avoid using curry powder.
- Korma tastes best when made a day ahead, allowing flavors to meld.
