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Shahi Chicken Korma

Shahi Chicken Korma is a traditional Indian recipe (from Hyderbad) for a classic curry of chicken in a spiced yoghurt base with nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Shahi Chicken Korma.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesMilk RecipesIndian Recipes



Ingredients:

500g boneless chicken, cubed
1 tbsp ground turmeric
250ml natural yoghurt (must be a thick kind)
3 onions, chopped
8 garlic cloves, chopped
3cm length of ginger, peeled and grated
3 tbsp ghee
1 tbsp ground coriander seeds
1 tbsp hot chilli powder
10 cashew nuts, chopped
5 almonds, chopped
1 1/2 tsp garam masala
1/2 tsp fresh lemon juice
8 tbsp coriander leaves, shredded
salt, to taste

Method:

Add the yoghurt to a bowl and beat until smooth then work in the turmeric and salt and add the chicken. Ensure that the chicken is completely coated in the yoghurt mix. Cover the bowl and set aside to marinate for 20 minutes.

Melt the ghee in a pan and add the onion, garlic and ginger. Stir-fry for 1 minute then add the ground coriander seeds and chilli powder. Fry for a few seconds then add the chicken pieces and their marinade. Bring to a simmer and cook for 10 minutes over low heat.

At this point, stir in 500ml water. Bring to a simmer, cover the pan and cook for about 35 minutes over low heat. Finally add the nuts and the garam masala. Stir to combine then take off the heat and transfer to a serving dish. Drizzle over the lemon juice and garnish with the coriander leaves then serve immediately.