Chicken Shahi Korma Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and cardamom pods. Sauté until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add tomatoes and cook until they turn soft.
• STEP 4.Add the marinated chicken to the pan and cook until it is tender and cooked through.
• STEP 5.In a separate bowl, mix cashew paste, cream, and garam masala. Add this mixture to the chicken and cook for a few more minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• For a richer flavor, you can also add a tablespoon of almond paste to the cashew paste mixture.
• If you prefer a spicier dish, increase the amount of red chili powder or add some green chilies.
• To make the dish more aromatic, you can add a pinch of saffron strands soaked in warm milk.

Storage and Serving

• Chicken Shahi Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Chicken Shahi Korma with naan, rice, or pulao for a complete meal.