Chicken Shahi Korma Recipe
Chicken with cashews and light cream. Served with rice.
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Ingredients
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Chicken Korma
Steamed Basmati Rice (served alongside)
Method
Chicken Korma
- 1
Marinate the chicken
Pat chicken pieces dry. In a bowl combine 0.75 cups yogurt, 1 tbs ginger-garlic paste (from the 2 tbs listed), 1 tsp salt (of the 1.5 tsp), 0.5 tsp turmeric, and 0.5 tsp red chili powder. Toss the chicken to coat thoroughly. Cover and refrigerate for at least 20 minutes (up to 2 hours).
- 2
Soak and blend cashews
Place 0.75 cups cashews in a small bowl and cover with 0.5 cups warm water. Let soak 15–30 minutes until softened. Drain (reserve the soaking liquid). Transfer cashews to a blender with 0.25 cups milk (use reserved liquid if preferred) and blend to a smooth, silky paste. Set aside.
- 3
Caramelize onions
Heat 2 tbs frying oil or ghee in a wide skillet over medium heat. Add 2 thinly sliced onions and a pinch of salt. Fry, stirring frequently, until deep golden brown and caramelized, about 18–22 minutes. Remove two-thirds of the caramelized onions and set aside for garnish; leave remaining onions in the pan to build the gravy base.
- 4
Bloom whole spices & cook aromatics
To the pan with the remaining onions, add 3 tbs vegetable oil (or ghee), 1 cinnamon stick, 4 cardamom pods (crushed lightly), 4 cloves and 1 bay leaf. Sauté for 30–45 seconds until fragrant over medium heat. Add the remaining 1 tbs ginger-garlic paste and 2 slit green chilies; cook 1–2 minutes until raw smell disappears.
- 5
Add ground spices
Stir in 2 tsp ground coriander and 1 tsp ground cumin. Cook 30–60 seconds to toast the spices, stirring so they don’t burn. If the pan becomes too dry, add 1–2 tbs water.
- 6
Brown the chicken
Add the marinated chicken pieces to the pan, arranging skin-side down where possible. Increase heat to medium-high and brown the chicken for 4–6 minutes, turning pieces so they take on some color but are not fully cooked through.
- 7
Build the korma gravy
Stir the blended cashew paste into the pan with the chicken. Add 240 ml water (1 cup) and gently mix to combine. Bring to a gentle simmer, reduce heat to low, cover partially and cook for 18–22 minutes, stirring once or twice, until chicken is cooked through and tender. If gravy becomes too thick, add up to 2–4 tbs water to reach desired consistency.
- 8
Finish with cream & seasonings
Once the chicken is cooked, stir in 0.5 cups light cream, 1 tsp garam masala, 1 tsp sugar (or jaggery) and 1 tbs lemon juice. Simmer uncovered 3–4 minutes to warm the cream and let flavors marry. Taste and adjust salt (use remaining 0.5 tsp if needed) and spice to preference.
- 9
Steamed Basmati Rice (served alongside)
- 10
Rinse & soak rice
Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove surface starch. Soak the rice in cold water for 15–20 minutes, then drain.
- 11
Cook rice
In a medium saucepan bring 2.5 cups water to a boil with 1 tsp salt, 1 tbs oil (or ghee) and 1 bay leaf (optional). Add the drained rice, stir once, reduce heat to a low simmer, cover with a tight lid and cook 10–12 minutes until the rice is tender and liquid is absorbed.
- 12
Steam & fluff
Turn off the heat and let rice rest, covered, for 8–10 minutes. Remove the bay leaf, then gently fluff the rice with a fork. Keep covered until ready to serve alongside the Chicken Shahi Korma.
