Chicken Shahi Korma – 65-Minute Recipe
A fragrant, creamy chicken korma that blends aromatic spices with a subtle sweetness from raisins and a hint of floral kewra water. The dish is rich yet balanced, making it a comforting centerpiece for any dinner.
Recipe by Sheza’s Mom· Structured by ReelsMeals
From: YouTube(view original)
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Ingredients
- 2 1/5 lb chicken
- 1/2 cup yogurt
- to taste salt
- 1/2 cup soybean oil
- 5 green cardamom
- 1 black cardamom
- 0.5 mace
- 2 stick cinnamon stick
- 5 cloves
- 1 tsp black pepper
- 2 bay leaf
- 1 cup onion slice
- 1/4 cup onion paste
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 tbsp coriander powder
- 3 green chili
- red chili
- 15 cashew nut
- 1 1/4 cup warm liquid milk
- 10 raisins
- 1 tsp roasted cumin powder
- 1 1/2 tbsp ghee
- 1/2 tbsp sugar
- 1/4 cup fried onion
- 1 tbsp kewra water
Instructions
- 1Heat soybean oil in a pan over medium heat.
- 2Add whole spices: green cardamom, black cardamom, mace, cinnamon stick, cloves, bay leaf, and black pepper; sauté until fragrant.
- 3Add sliced onions and sauté until translucent.
- 4Stir in onion paste, ginger paste, garlic paste, and coriander powder; cook for a minute.
- 5Add water to the mixture and stir well.
- 6Add cashew nuts and warm milk; stir and let the mixture thicken slightly.
- 7Add raw chicken pieces to the pan and pour the yogurt (or white creamy liquid) over them; mix thoroughly.
- 8Cover the pan with a glass lid and simmer on low heat until the chicken is cooked and the sauce thickens, about 20–25 minutes, stirring occasionally.
- 9Stir in ghee, sugar, raisins, and kewra water; mix well and simmer for an additional 5 minutes.
- 10Garnish with fried onions, whole green chili, and whole red chili before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast whole spices first
Sauté the green and black cardamom, mace, cinnamon, cloves, bay leaf, and black pepper until fragrant before adding onions.
Thicken base before chicken
Stir in cashew nuts and warm milk and let the mixture thicken slightly before adding the chicken pieces.
Simmer with lid
Cover the pan with a glass lid and simmer on low heat, stirring occasionally, for about 20–25 minutes until the chicken is cooked and sauce thickens.
Finish with ghee and aromatics
Add ghee, sugar, raisins, and kewra water, then simmer for an additional 5 minutes before garnishing.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chicken Shahi Korma?
- About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
- How many servings does this Chicken Shahi Korma recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Shahi Korma recipe come from?
- It was shared by Sheza’s Mom on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.