If you are planning to make korma today, then try this restaurant-style North Indian Chicken Shahi Korma recipe locally famous as Badami Murgh Korma. Prepared with purely Indian spices, enriched with almonds and cashew flavor, and cooked with tender and juicy golden chicken pieces makes a perfect taste to add to in dinner menu. Don't forget to serve with Naan.
Best recipe of homemade Pakistani and Indian Shahi Korma with degi taste and danedar texture. Check the stovetop and Instant pot instructions to prepare in your kitchen. Tested and perfected in my kitchen.
What is Chicken Shahi Korma?
Shahi means Royal or showing belonging to the Mughal era. Korma is the famous Indian spiced curry with grainy (danedar) masala. So it's a mugal style chicken curry that is called Shahi Korma. You can make it with chicken and mutton/lamb.
Badami Shahi Korma is a traditional dish that has a specific flavor, aroma, and texture that makes it different from other curries. Due to the addition of almond and cashew paste. Many people know it as badami korma. Here in this recipe of korma, I am making it in shahi style that will make a rich curry with more taste and a pleasant aroma.
If you haven't tried korma yet, then surely try it and I am sure you will love the taste. It's a popular dish in North Indian cuisine.
Korma Vs. Shahi Korma
If you have tested the traditional style 'Korma' then you can easily guess it's a Mughal dish. The delectable aroma, curry consistency, thickness, smoothness, and grainy texture makes it different from other curry or gravy recipe.
If you have 3 to 4 curry dishes on a table then korma can easily overtake your attention. Yes, it's been tested as people from Pakistan and India love to have Korma that's the reason why it's a preferred wedding, party, and festival dish.
Pakistani and Indian korma recipes are more or less the same in fact spices are the same. If you are looking traditional style authentic Korma recipe then check the recipe on the left and righ is the Shahi korma infused with royal ingredients. Shahi korma is the extension of traditional korma with the addition of almond and cashew paste that makes it more delicious and tasty and that's the reason to call it badami shahi korma.
What is Shahi in Shahi Korma?
Yes, that's the main difference between korma and shahi korma. In the picture, you can see the visible difference in both curry textures. Shahi korma is rich with thick curry and an extremely luscious look.
In the shahi recipe, Almonds and cashew paste are added to the curry which makes it super scrumptious and royal in look. Shahi korma has an extremely nutty flavor as compared to simple traditional style korma. Let me know if you try this!
Chicken - Took 800g skinless chicken pieces with bones. Legs, thighs, and breast pieces are preferred.
Oil - Used Canola oil to make this recipe. Traditional style korma is prepared with clarified butter (ghee) so if you want then skip oil with premium quality ghee.
Onion - Indian purple onion, finely sliced!
Ginger Garlic Paste - Fresh ginger garlic paste.
Spices: Salt - 1 teaspoon (To Taste), Red Chili Powder - 1 Tsp, Turmeric Powder - 1 Tsp, Coriander Powder - 1 Tsp
Garam Masala Powder - Used my traditional grandma-style roasted homemade Garam Masala that makes a big difference in Korma taste. I don't recommend store-bought garam masala as it may change the taste.
Yogurt - Use fresh and thick yogurt. Don't use it if it's showing clumping and curdling texture. It may change the taste of your korma.
Almond & Cashew Paste - soaked almond and fresh cashews ground with some water. It will add a nutty taste to a korma and also help to thicken the curry.
Water - Used to make korma curry consistency.
How to Make Chicken Shahi Korma
Most of my friends ask 'korma banane ka tariqa batain' so here is the simple and most easy way to prepare this badami murgh korma step by step. If you are looking for how to make chicken shahi korma then try this recipe and I am sure you will make it again and again.
Start with Birista (Crispy Fried Brown Onions)
First, prepare crispy and crunchy brown onion (birista) that you can easily crush with your hands. Thinly slice the onion and detach the layers with hand. Golden fry it and crumble it with tight hands. (Here is the complete Birista recipe)
Making Korma Curry
In a pan, pour oil/ghee (I prefer to use leftover oil of brown onion as it's enriched with the flavor of fried onion) and add whole garam masala. Pop it for few seconds then add Chicken and cook on high heat. Keep stirring during this process. As the chicken starts to change color.
Add ginger garlic paste and again cook on high heat and keep stirring. Spice up with red chili powder, turmeric, and coriander powder. Saute the chicken for a minute
Add Yogurt and mix well until yogurt shows one-tone chicken curry. Sprinkle garam masala and add Almonds and Cashew Paste. Give it a good mix!
Add water and stir to make a thick consistent curry. Cover the pan for 25 minutes to tender the chicken.
After 25 minutes, check the chicken as it will be ready to serve.
Enjoy and have a lovely eating time!
Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. You can also share your suggestions. If you make chickpea snacks at home then share a picture with us on Facebook 🙂
Chicken Shahi Korma Video
So let's move to kitchen and start making this danedar 'Shahi Chicken Korma' step by step in an easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps. Happy watching!!
Before start making this delicious korma recipe, here are some tips for you to consider while making. In cooking, every step is important to prepare perfect food.
- To make perfect korma, 'dana' is important to appear in korma curry.
- Crispy crushed golden brown onion is the main source to prepare Danedar korma.
- Make sure to avoid brown onion paste.
- Managing the temperature to cook meat is important. Watch the video tutorial to manage different levels of heat on each step of korma cooking.
- Adding of Garam Masala (Whole & Ground) is important to make aromatic korma curry.
- Never add tomatoes to make korma curry. Always make korma with yogurt.
- Use proper utensils or pan that helps to cook at high temperature otherwise, the curry will stick to the pan.
SEE ALSO: How to Make Garam Masala Powder at Home
How To Serve Shahi Korma
How to Store
It's simple to store the leftover shahi korma in a refrigerator packed in an airtight glass container for 01 week.
If you want to freeze then place it in freezer compatible bag and freeze for 01 month.
Tip: Always pack food at room temperature.
Q & A
Actually, curry has the blended texture of gravy while the korma shows the grainy form of gravy that makes by adding crushed onions (birista) and yogurt.
Korma is tangy, salty, sour, spicy, and nutty in flavor. When the curry is cooked with garam masala spices with a blend of yogurt and brown onion then it creates a unique taste and aroma that compels you to eat.
Not really, there is a big difference in taste and making of butter chicken. Both dishes have a unique taste and aroma.
Chicken Shahi Korma Recipe (Badami Murgh Korma)
- 800 g Chicken
- 2 tablespoon Oil
- 2 Onion medium size
- 2 teaspoon Ginger Garlic Paste
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 cup Yogurt
- 1 tablespoon Almond & Cashew Paste
- 400 ml Water
- Thinly slice the onion.
- In a pan, pour oil (2 Tbsp) and add onion to golden fry.
- Fry onion on high to medium heat until it gets crispy and brown in color.
- Take onion out from the pan and keep it on a cool place to stay crispy.
- Now in the same pan, add whole garam masala and let it pop for a few seconds.
- Now add chicken and cook on high heat until chicken changes the color.
- Add Red chili powder, turmeric, and coriander powder. Saute the chicken to get rid of spice rawness.
- Now add ginger garlic paste and again cook on high heat.
- Add Yogurt and mix well until yogurt shows 1 tone chicken curry.
- Now add garam masala powder.
- Also, add Almond and Cashew’s paste.
- Mix well.
- Add water and stir to make thick curry.
- Cover the pan for 25 minutes to tender the chicken.
- After 25 minutes, check the chicken as it will be ready to serve.
- For a special shahi korma taste, make a paste of soaked almonds and cashews to add in gravy. It will not only make thick and consistent gravy but also gives the perfect taste on every bite.
- Use homemade garam masala rather than using store-bought. It will make a big difference in korma taste.
- Golden brown onion and yogurt cooking on high heat will help to get a special danedar texture in a korma gravy.
- Avoid tomatoes to make korma curry. Always make korma with yogurt.
- Use proper utensils or pan that helps to cook at high temperature otherwise the curry will stick on the pan.