Shahi Chicken Korma in 30 Minutes | Ultimate Royal Chicken Curry!

Here is a rich, authentic Shahi Chicken Korma recipe — royal, creamy, mildly spiced, and perfect for special occasions.

⭐ Shahi Chicken Korma – Full Recipe
Ingredients
For the Marination

Chicken – 750 g (bone-in preferred)

Curd (thick yogurt) – ½ cup

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Turmeric – ¼ tsp

Salt – ½ tsp

Whole Spices

Bay leaf – 1

Cloves – 4

Green cardamom – 4

Cinnamon – 1 small piece

Mace (javitri) – 1 small strip

Star anise – ½ (optional)

For the Gravy (Masala)

Onion – 2 large (sliced)

Cashews – 10–12

Almonds – 8–10 (optional)

Poppy seeds (khuskhus) – 1 tbsp (optional, for richness)

Fresh cream – 3 tbsp

Ginger-garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Salt – as required

Ghee – 3 tbsp

Oil – 2 tbsp

Saffron – few strands soaked in 2 tbsp warm milk (optional)

🥣 Preparation Steps
1. Marinate the Chicken

Mix chicken with curd, ginger-garlic paste, turmeric, and salt.

Keep aside for 30–45 minutes.

2. Make the Onion–Nut Paste

Heat 1 tbsp oil and fry the sliced onions until golden brown.

Cool and grind them with:

cashews

almonds

poppy seeds (if using)

a little water

Make a smooth, thick paste.

3. Cook the Korma

Heat ghee + remaining oil in a pan.

Add the whole spices and sauté for 20–30 sec.

Add 1 tbsp ginger-garlic paste and sauté until raw smell disappears.

Add the marinated chicken and cook on high for 3–4 minutes until it turns white.

Add:

red chilli powder

coriander powder

salt

Cook for 3–5 minutes.

4. Add the Onion–Nut Paste

Mix the paste into the chicken.

Cook for 5–7 minutes on medium flame.

Add 1 to 1.5 cups hot water depending on gravy consistency.

Cover and cook for 20 minutes or until chicken becomes soft.

5. Finish the Korma

Add fresh cream and saffron milk.

Sprinkle garam masala.

Simmer for 3 minutes on low flame.

Turn off the heat and rest for 5 minutes.