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Royal Delhi Shahi Chicken Korma

groups4 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 35 minsscheduleTotal: 95 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningDairywarningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

schedulePrepare in advance

  • circleChicken needs to be marinated for 1 hour in advance1h
01
Waiting Time
00:00:38
warningStay safe

Wash hands thoroughly after handling raw chicken to prevent cross-contamination.

In a large bowl, place 1000g chicken pieces. Add 2 tsp red chilli powder, 2 tsp salt, 1 tbsp ginger paste, 2 tbsp garlic paste, and 15g yogurt. Mix thoroughly until chicken is coated evenly. Leave to marinate for 1 hour.

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Watch out

Ensure all raw chicken pieces are thoroughly mixed and coated with spice paste to allow proper flavor absorption.

Ingredients:chickenRed Chilli Powder (2 tsp)Salt (2 tsp)Ginger paste (1 tbsp)minced garlic paste (2 tbsp)yogurt
Tools:mixing bowl
02
Active Cooking
00:01:13
warningStay safe

Add onions carefully into hot oil to prevent oil splatter burns.

Pour 200 ml cooking oil into a pot over high heat. Add 250g sliced onions and deep fry while stirring continuously until onions turn evenly deep golden brown. Turn off heat, remove onions onto a plate using a slotted spoon, and reserve oil in pot.

local_fire_departmentHigh heat
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Watch out

Do not over-fry or burn the onions, otherwise the korma gravy will become very dark and bitter in taste.

Ingredients:Cooking oil (200 ml)Onion (250 g)
Tools:cooking potslotted spoon
03
Active Cooking
00:02:10

Reheat the remaining oil in pot. Add 4 cloves, 10 green cardamoms, 1 inch cinnamon stick, 6 black peppercorns, and 2 bay leaves. Sauté for a few seconds until fragrant. Add the marinated chicken, 1 tbsp coriander powder, and 1 tbsp coconut powder. Stir well, cover with lid, and cook on high heat for 5 to 7 minutes until liquid dries up.

local_fire_departmentHigh heat, 5-7 min
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Watch out

Keep heat high and monitor carefully so ground spices do not stick to the bottom of the pot and burn.

Ingredients:Cloves (4 piece)Green cardamom (10 piece)cinnamon stick (1 piece)Black peppercorns (6 piece)bay leaves (2 sheet)chicken (1000 g)ground coriander seed (1 tbsp)Coconut powder (1 tbsp)
Tools:spatula
04
Active Cooking
00:03:13

Uncover pot after 7 minutes and stir as oil separates from spices. Add 200g well-beaten yogurt and ground almond paste (made from 12 soaked almonds blended with water). Stir thoroughly. Cover lid and cook on high flame for 7 to 8 minutes.

local_fire_departmentHigh heat, 7-8 min
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Watch out

Yogurt must be well beaten before adding, otherwise it will curdle and split into tiny white specks in the gravy.

Ingredients:yogurt (200 g)Almonds (12 piece)
Tools:spatula
05
Active Cooking
00:03:49

In a blender, coarsely grind the fried onions with 120ml water to form a coarse onion paste. Uncover pot after 8 minutes, stir, and add the coarse onion paste along with 10 whole blanched almonds. Stir well, cover, and cook on medium flame for 4 to 5 minutes.

local_fire_departmentMedium heat, 4-5 min
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Watch out

Do not blend fried onions into a super smooth paste, keep it coarse to achieve the authentic granular korma gravy texture.

Ingredients:waterAlmonds (10 piece)
Tools:blender
06
Active Cooking
00:04:43

Grind 0.5 tsp cumin seeds, seeds of 7 green cardamoms, 2 cloves, 0.5 inch cinnamon stick, and 4 black peppercorns into a powder. Uncover pot after 5 minutes, add 3.5 tbsp Kewra water, 1/3 tsp of the fresh homemade ground spice mix, and 360ml water. Stir everything thoroughly.

local_fire_departmentMedium heat
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Watch out

Add Kewra water towards the end of cooking to preserve its floral aroma and royal Mughlai flavor profile.

Ingredients:cumin seeds (0.5 tsp)Green cardamom (7 piece)Cloves (2 piece)cinnamon stick (1 piece)Black peppercorns (4 piece)Kewra water (3.5 tbsp)water (360 ml)
Tools:spice grinder / mortar
07
Active Cooking
00:05:42

Cover the pot with lid and cook on low heat for 10 to 12 minutes until chicken pieces are fully tender and glistening red-orange oil floats over the thick gravy surface.

local_fire_departmentLow heat, 10-12 min
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Watch out

Keep flame low during final simmer so chicken meat stays juicy and gravy does not scorch at the bottom.

Tools:cooking pot
08
Active Cooking
00:06:01
warningStay safe

Use oven mitts or cloth pads when transferring hot cooking pot to prevent accidental burns.

Turn off heat. Ladle the hot Shahi Chicken Korma into a bowl. Serve piping hot with roti or naan.

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Watch out

Serve immediately while gravy oil layer is glossy and aromatics are at their peak.

Tools:serving bowl

groceryAll Ingredients

chicken1000 g
Red Chilli Powder2 tsp
Salt2 tsp
Ginger paste1 tbsp
minced garlic paste2 tbsp
yogurt215 g
Cooking oil200 ml
Onion250 g
Cloves6 piece
Green cardamom17 piece
cinnamon stick2 piece
Black peppercorns10 piece
bay leaves2 sheet
ground coriander seed1 tbsp
Coconut powder1 tbsp
Almonds22 piece
water480 ml
cumin seeds0.5 tsp
Kewra water3.5 tbsp

blenderAll Tools Needed

mixing bowlcooking potslotted spoonspatulablenderspice grinder / mortarserving bowl