Murgh Shahi Korma Recipe

Murgh Shahi Korma
Tender Chicken in a Mild Yogurt Gravy
Submitted By: Taz


2 lbs Boneless/Skinless Chicken* (Murgh) - washed, patted dry, and cut into 1 ½-2 inch cubes
1 large Onion (Pyaz) – fine diced
4 large cloves Fresh Garlic (Leh-sun) – crushed
1 ½ inch piece Fresh Ginger (Adrak) – rough chopped
1 Cup Plain Yogurt (Dahi)
¾ Cup Heavy Cream (Malai)
4 Green Cardamom Pods (Choti Elaichi) – lightly crushed
3Tbs Ghee
2 Tbs Tomato Paste
2 Tbs Cashew Paste (Kaju) - soak roasted/unsalted cashew nuts in water for 30 min then grind
2 tsp Garam Masala
2 tsp Turmeric Powder (Haldi)
1 tsp Kashmiri Chile Powder OR Paprika (Kashmiri Mirch/Deghi Mirch)
1 tsp Coriander Seeds (Dhania Saabut) - roasted and ground into a powder
1 tsp Fenugreek Seeds (Dana Methi) - roasted and ground into a fine powder
½ tsp Cumin Seeds (Jeera) – roasted and ground into a fine powder
4 Black Peppercorns (Kali Mirch) – roasted and ground into a fine powder
Juice of 1 Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste
½ Cup Roasted Cashews (Kaju) – halved
½ Cup Golden Raisins (Kishmish)
¼ Cup Fresh Coriander Leaves (Dhania Patta) - chopped

  1. Place garlic, ginger, and lemon juice in food processor or blender and purée into a smooth paste - Transfer to a medium nonreactive bowl and add prepped chicken - Toss to combine (making sure all of the chicken is well coated - Set aside
  2. Place a small, dry skillet over medium-low heat add coriander seeds, fenugreek seeds, cumin seeds, and peppercorns - Roast until fragrant (apx 2 minutes) - Allow to cool and transfer to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder - Set aside
  3. In a small bowl, whisk together yogurt and heavy cream – Set aside
  4. Heat ghee in a large, heavy bottomed pan, wok, or kadahi over medium-high heat - Once ghee is hot, add the chicken (along with all of the 'marinade') and fry until browned on all sides - Using a slotted spoon, remove chicken from pan and set aside
  5. Add lightly crushed cardamom pods to pan and sauté for 1-2 minutes
  6. Add onion and continue to sauté for an additional 5 minutes or until soft and slightly colored
  7. Add tomato paste and continue to sauté for an additional 2-3 minutes or until raw smell is gone
  8. Add the roasted and ground spices, garam masala, Kashmiri chile powder/paprika, turmeric, and salt to taste – Sauté for an additional 5 minutes (stirring frequently)
  9. Reduce heat to medium-low
  10. Slowly stir in yogurt/cream mixture a little at a time until fully incorporated -Add cashew paste and stir to thoroughly combine
  11. Add chicken back to pan (add raisins and/or cashews if using) - Mix to thoroughly combine and bring to a simmer
  12. Cover and allow to simmer for 20 minutes or until chicken is cooked through and gravy has thickened to desired consistency (stir frequently - DO NOT allow to scorch)
  13. Transfer to serving dish and garnish if desired
  14. Serve hot along with basmati rice, naan, or chappati
* Can use either White or Dark meat

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