The Royal Story Behind Shahi Korma

Shahi Korma traces its roots to the lavish kitchens of the Mughal emperors, where "shahi" meant fit for kings. Originating from Persian influences blended with Indian spices during the 16th century, it became a symbol of celebration in royal courts. Korma Shahi recipes emphasized slow cooking with yogurt and nuts for that signature silkiness, avoiding tomatoes to keep flavors pure and mild. Today, it remains a beloved dish across homes in India, evoking nostalgia and warmth with every bite.​

What sets Murgh Shahi Korma apart is its gentle spice profile—think aromatic cardamoms and subtle garam masala rather than fiery heat. Families in places like Ghaziabad cherish it for festivals or Sunday lunches, pairing it with fluffy naan. Research into old cookbooks shows variations like lamb shahi korma used tougher cuts for longer simmers, but chicken keeps it quick and accessible for modern cooks.

Essential Ingredients You Need

Gather 500 grams of bone-in chicken, cut into curry pieces without skin for even cooking. The marinade stars 3 tablespoons thick yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon Kashmiri red chili powder for vibrant color, 3/4 teaspoon garam masala, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt—this mix tenderizes the meat beautifully.​

For the gravy base, slice 1 cup onions (about two medium yellow ones) and pair with 10 cashews or almonds, fried alongside 2-3 green cardamoms in 1.5 tablespoons ghee or oil. Blend them smooth with 1/4 cup yogurt or coconut milk. Additional gems include slit green chilies, 1.5 teaspoons coriander powder, a final 1/2 teaspoon garam masala, and chopped cilantro for garnish. Hot water adjusts the consistency, while ghee lends that authentic richness. These pantry staples make Chicken Shahi Korma approachable yet luxurious.

Simple Steps to Cook at Home

Begin by mixing the chicken with marinade ingredients and letting it rest for 30 minutes—or overnight in the fridge for deeper flavor infusion. This step ensures the meat stays juicy and picks up every spice note.​

Heat 1.5 tablespoons ghee in a pan, add green cardamoms and onions, and sauté for 10-12 minutes until they turn golden brown. Toss in cashews, let cool, then blend into a creamy paste with yogurt. In a fresh pan, warm 1-2 tablespoons ghee, fry the marinated chicken with green chilies for 5-7 minutes until it firms up.

Stir in the onion-cashew paste, 1/2 cup hot water, salt, coriander powder, garam masala, and a touch more Kashmiri chili if desired. Bring to a boil, then simmer covered on low for 18-22 minutes until the chicken is tender and the gravy thickens. Garnish with cilantro and serve piping hot. You're looking at about an hour total, with most of it hands-free.

Pro Tips for Best Results

Bone-in chicken adds depth, but boneless thighs work great for quicker cooking or kids. Patience with onions is key—golden but not burnt for natural sweetness. Blend the cashew mix thoroughly for lump-free silkiness; a pinch of warm water helps if needed. If yogurt splits, add it off-heat and whisk briskly, or swap for coconut milk.​

For lamb shahi korma, use shoulder meat and extend simmering to 35-40 minutes. Freshly ground garam masala at the end boosts aroma without overwhelming. Let the dish rest 5-10 minutes post-cooking to let flavors marry. Store leftovers in the fridge for up to two days—they taste even better reheated.

Delicious Ways to Serve and Customize

Spoon Murgh Shahi Korma over jeera rice or alongside butter naan for a complete meal. A cooling cucumber raita or onion salad cuts through the richness perfectly. It shines at gatherings with starters like seekh kebabs.

Experiment with korma shahi by adding soaked saffron for golden hues or poppy seeds for nutty depth, as in traditional recipes. Vegetarians can adapt it into navratan korma with paneer and veggies. For a lighter take, reduce ghee and use half yogurt-half cream. This flexibility keeps the dish exciting across seasons.

Nutrition and Why It Fits Your Table

Chicken Shahi Korma balances protein from chicken with healthy fats from cashews and yogurt, supporting family nutrition without feeling heavy. The nuts provide sustained energy, while spices like turmeric offer anti-inflammatory perks. It's mild enough for all ages, yet satisfying for spice lovers when you add chilies.

In Ghaziabad's bustling kitchens, this recipe bridges tradition and ease, making weeknights feel festive. Whether hosting friends or craving comfort, Murgh Shahi Korma delivers that royal touch every time. Give it a try—you'll wonder why you waited so long.