Shahi Chicken Korma Recipe by Chef Girish Joshi Not all chickens are created equal. Some end up grilled, some go into biryani, and some… well, some get the royal treatment and become Shahi Chicken Korma. This dish is not just food—it’s a celebration of Mughal kitchens, aromatic spices, and that melt-in-your-mouth richness you just can’t fake.
Chef Girish Joshi brings this recipe alive with an authentic touch that makes you feel like you’re dining in a palace, even if you’re actually sitting in your pajamas binge-watching Netflix. The creamy cashew paste, the silky yogurt, the slow-cooked spices—it’s basically chicken dressed in velvet robes.
So, whether you’re cooking for a festive occasion, family dinner, or trying to impress someone special (because let’s be honest, love starts in the stomach), this recipe is your ticket to food glory. Ready to cook something so royal it deserves its own crown? Let’s go
1. Why Shahi Chicken Korma is More Than Just Curry
Let’s be clear—this isn’t your everyday chicken curry. Shahi Chicken Korma is like the Bollywood blockbuster of dishes: full of drama, color, richness, and spice. It’s called Shahi (royal) for a reason. Back in the Mughal era, it was made for emperors, featuring nuts, yogurt, and a medley of exotic spices that screamed luxury.
What makes it stand out? The flavor balance. Unlike fiery curries that hit you with chili heat, korma is all about mild richness. The cashews make it creamy, the yogurt adds tang, and the garam masala brings in warmth. It’s not trying to burn your tongue—it’s trying to make it dance.
Eating Shahi Chicken Korma feels less like dinner and more like attending a royal feast. One spoonful, and you’ll understand why Mughal emperors were obsessed with it. Think of it as chicken’s red-carpet debut—smooth, glamorous, and unforgettable
2. The Secret Behind the Yogurt-Spice Mix
Every blockbuster has a hero, and in Shahi Chicken Korma, it’s the yogurt-spice mix. This is where the magic begins. Yogurt doesn’t just add creaminess—it acts as a marinade, tenderizing the chicken while locking in flavor. Add red chili powder, Kashmiri chili powder (for that deep red glow), coriander, and a dash of turmeric, and you’ve got the perfect base.
The trick? Balance. Too much chili and you’ll lose the subtle royal vibe. Too little, and it might taste flat. Kashmiri chili is especially important because it adds color without overwhelming heat—like wearing lipstick that makes a statement but doesn’t scream for attention.
Chef Girish Joshi suggests whisking the yogurt well before mixing it with spices so there are no lumps. Pro tip: marinate your chicken in this mix for at least 30 minutes before cooking. The longer it sits, the more it absorbs, and the juicier your korma turns out.
It’s like giving your chicken a spa day—it comes out relaxed, glowing, and ready to shine
3. The Fresh Garam Masala That Changes Everything
Sure, you can buy garam masala from a store, but nothing—and I mean nothing—beats freshly ground spices. Chef Joshi swears by a homemade blend that includes nutmeg, green cardamom, javitri (mace), and cumin seeds. Tiny ingredients, massive impact.
Nutmeg adds warmth, cardamom brings sweetness, mace gives depth, and cumin delivers earthiness. Together, they transform your korma from “just nice” to “oh-my-god-what-is-this-heaven.”
The aroma alone will make your neighbors jealous. Seriously, if you want your house to smell like an Indian royal kitchen, this masala is the way. Toast the spices lightly before grinding to unlock their oils—it’s like turning up the volume on flavor.
Long paragraph moment: Think about it—one pinch of this masala can carry centuries of tradition. It’s the same blend that probably flavored dishes in Mughal courts, where emperors dined with gold plates and jeweled goblets. You, however, get to enjoy it in your kitchen with Netflix playing in the background. Isn’t that the kind of royalty we all deserve
4. Chicken – The Star of the Show
Without the right chicken, korma is just… sauce. Choose fresh, tender chicken pieces, preferably bone-in, because bones release juices that enrich the gravy. Boneless works too, but bone-in is like the director’s cut—richer, deeper, and more satisfying.
Before cooking, marinate your chicken in the yogurt-spice mix we talked about. This step ensures every bite carries flavor, not just the gravy. When you finally cook it, the chicken should be juicy inside while coated in creamy, nutty, spicy goodness outside.
Here’s the fun part—korma is forgiving. Even if you’re not a kitchen pro, the chicken will absorb flavors beautifully as it simmers. Just don’t rush the process. Low flame, slow cooking, patience—think of it as building suspense in a movie. The payoff? A blockbuster bite every time
5. The Cashew Paste – Liquid Gold
If yogurt is the hero, cashew paste is the crown jewel. Cashews make the korma sauce thick, rich, and velvety, giving it that luxurious mouthfeel. Without cashews, korma would just be chicken curry with an identity crisis.
Soak the cashews in warm water for 20 minutes, then blend into a smooth paste. Some chefs add a few almonds for extra richness. Add this paste to your korma, and suddenly your dish levels up from “homely” to “royal banquet.”
Cashews also balance out spices, softening heat and giving the dish a nutty sweetness. Think of it as the velvet curtain in a palace hall—it doesn’t shout for attention but makes the whole place look grand.
Warning: once you taste korma with cashew paste, you’ll never go back. It’s addictive in the best possible way
6. Step-by-Step Cooking Instructions
Okay, enough teasing—here’s how Chef Girish Joshi suggests making the magic happen:
- Marinate Chicken: Mix chicken with yogurt, red chili, Kashmiri chili, coriander, and turmeric. Rest for 30 minutes.
- Prepare Cashew Paste: Soak cashews, blend into smooth paste.
- Make Fresh Masala: Grind nutmeg, cardamom, mace, cumin seeds.
- Cook Onions & Spices: Sauté onions till golden. Add ginger-garlic paste, then spices.
- Add Chicken: Toss marinated chicken into the pan, sear till sealed.
- Add Cashew Paste: Stir in paste and let the sauce thicken.
- Simmer with Water: Add water as needed, cover, and cook till chicken is tender.
- Finish with Masala: Sprinkle fresh garam masala, stir, and serve hot.
Pro tip: Keep the flame low, let the flavors marry, and don’t rush. This dish needs patience—like all royal affairs
7. Serving Suggestions – Plate it Like a King
Presentation matters. You can’t serve Shahi Chicken Korma in just any way—it deserves flair. Pair it with naan, roomali roti, or steamed basmati rice. Garnish with slivers of almonds, fresh coriander, and maybe even a drizzle of cream if you’re feeling extra fancy.
If you want to go full Mughal mode, serve it with saffron rice and a side of pickled onions. For a family dinner, keep it simple with hot parathas. Either way, when the dish lands on the table, expect the room to go quiet for a second before someone says, “Whoa, what’s that smell?”
And yes, Instagram loves this dish. A golden-brown gravy, tender chicken, garnished with nuts—your feed will thank you
8. Tips and Tricks from Chef Girish Joshi
- Whisk Your Yogurt: Prevents lumps, ensures smooth gravy.
- Toast Spices Before Grinding: Unlocks aroma and flavor.
- Don’t Rush Cooking: Low flame is key to creamy texture.
- Balance Heat: Kashmiri chili gives color without overpowering spice.
- Rest Before Serving: Let it sit for 5 minutes after cooking—flavors settle beautifully.
Bonus tip: Make extra. Because the worst tragedy is realizing you don’t have leftovers for the next day.
The Royal Feast Awaits
Shahi Chicken Korma is not just a recipe—it’s a journey through history, flavor, and indulgence. From creamy cashews to fragrant masala, every spoonful feels like dining in a Mughal court. With Chef Girish Joshi’s recipe, you don’t need a palace—you just need a kitchen, patience, and love for good food.
Cook it once, and you’ll never look at chicken curry the same way again. This dish is comfort, luxury, and tradition wrapped into one. So go ahead, put on your apron, channel your inner royal chef, and treat yourself and your family to a meal that truly deserves the crown.
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