Chicken Shahi Korma
Looking for the best homemade Shahi Korma recipe? This creamy Indian dish featuring paneer and chicken is best served with naan or basmati rice.
Servings: 6
Calories: 1068kcal
Equipment
- Frying pan
- spatula
- blender
- measuring spoons
- measuring cups
- mixing bowl
Ingredients
Chicken Shahi Korma Recipe
- 1 lb Chicken thighs sliced into large chunks
- 1 inch Fresh Ginger minced
- 4 cloves Garlic minced
- 1 tbsp Lemon juice
- 1 1/2 tbsp Vegetable oil
- 1 Spanish onion minced
- 2 tbsp tomato paste
- 1/2 cup Table cream
- 3/4 cup Greek Yogurt
- 6 oz Paneer cubed
- 1/3 cup Golden raisins
- 1/4 cup Cashews
- 1/4 cup Cilantro chopped
- 1/2 tsp salt
Shahi Korma Sauce
- 1/4 cup Cashews
- 1/2 cup Chicken broth
- 1/8 cup vegetable oil
- 1 tbsp honey
- 1 tsp Garam Masala
- 1/2 tsp Cinnamon
- 1/2 tsp Turmeric
- 1/2 tsp Ground Coriander
- 1/2 tsp Hot Pepper Flakes
- 1/2 tsp Ground pepper
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Cumin
Instructions
- Puree the ginger, garlic, lemon juice, and 1 tablespoon of vegetable oil in a food processor or blender.
- Cut the chicken thighs into chunks. Pour blended mixture over the chicken, stir, and refrigerate to marinate while you prepare the rest of the recipe.
- Purée all the sauce ingredients in a food processor or blender until smooth. Set aside.
- Heat 1/2 tablespoon of oil in a large pot over medium heat. Add the onions and fry for 5 minutes. Add the chicken and the tomato paste. Cook until fragrant and nicely browned.
- Add the korma sauce, yogurt, cream, paneer, raisins, cashews, and salt. Simmer for 3-5 minutes until the sauce has thickened to your liking. Add extra water or chicken broth to thin out the sauce to your desired consistency since it will thicken while cooking.
- Serve Chicken Shahi Korma with basmati rice or naan bread and chutney.
Nutrition
Calories: 1068kcal | Carbohydrates: 79.7g | Protein: 68.7g | Fat: 53.3g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 1006mg | Potassium: 669mg | Fiber: 5.6g | Sugar: 33.8g | Calcium: 306mg | Iron: 2mg
