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Chicken Shahi Korma Recipe - Badami Murgh Korma

Chicken Shahi Korma Recipe (Badami Murgh Korma)

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.
5 from 2 votes
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Course: curry, Main Course
Cuisine: Indian, Pakistani
Keyword: badami murgh korma, chicken shahi korma, shahi korma
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3 Person
Calories: 669kcal
Author: Hina

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  1. 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.
  2. Use homemade garam masala rather than using store-bought. It will make a big difference in korma taste. 
  3. Golden brown onion and yogurt cooking on high heat will help to get a special danedar texture in a korma gravy. 
  4. Avoid tomatoes to make korma curry. Always make korma with yogurt.
  5. Use proper utensils or pan that helps to cook at high temperature otherwise the curry will stick on the pan.

Nutrition

Serving: 500g | Calories: 669kcal