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    Mughlai
    Shahi Spices
    Korma
    Intermediate
    For 4 people

    White Shahi Chicken Korma: A Royal Mughlai Chicken Delight

     

    A dreamy, creamy Mughlai chicken curry, White Shahi Korma features juicy chicken pieces simmered in a velvety smooth and subtly spiced onion-based sauce enriched with fatty fresh cream. Redolent of warm spices and fresh herbs, this mild yet flavourful korma is fit for royalty. Though it takes some prep, the cooking is straightforward, and the luscious results are worth it!

    Ingredients

    • For Marinating Chicken:

    • Boneless chicken thighs (cut into bite-sized pieces)

      750 g

    • Fresh curd (beaten smooth)

      100 g

    • Ginger-garlic paste

      1 tbsp

    • Lime juice

      1 tbsp

    • Salt

      1 tsp

    • For Korma Sauce:

    • Refined oil

      2 tbsp

    • Butter

      1 tbsp

    • Bay leaves

      2

    • Mace (javitri) florets

      2

    • Caraway seeds (shahi jeera)

      1/2 tsp

    • Cinnamon stick (broken)

      1 inch piece

    • Cloves

      4

    • Green cardamom

      4

    • Red onions (finely chopped or ground)

      2 medium

    • Green chillies (slit lengthwise)

      2

    • Black peppercorns (freshly crushed)

      1/2 tsp

    • Fresh cream

      1/2 cup

    • Dried fenugreek leaves (kasuri methi)

      1 tbsp

    Sunrise tip: For the silkiest sauce, make a very fine paste of the onions, garlic and ginger in a grinder or blender. This ensures a smooth, lump-free korma gravy.

     

    Steps

    Step 1: Marinate the chicken

    Time: 30 minutes

    In a large bowl, combine the chicken pieces, curd, ginger-garlic paste, lime juice and salt. Mix well to thoroughly coat the chicken. Cover and refrigerate for at least 30 minutes to let the flavours meld.

     

    Step 2: Cook the chicken

    Time: 10 minutes

    Heat oil and butter in a heavy-bottomed pan on medium heat. When hot, add the whole spices - bay leaves, mace florets, shahi jeera, cinnamon, cloves and green cardamom. Sauté for 30 seconds until they crackle and smell fragrant.

    Add the marinated chicken pieces and spread them out in a single layer. Cook undisturbed for 2-3 minutes to lightly brown the chicken. Then toss the pieces around to ensure even cooking on all sides.

     

    Step 3: Add onion paste and green chillies

    Time: 15 minutes

    Now add the onion paste to the chicken. Stir well to mix the onions with the chicken. Cover and cook on low heat for 5 minutes.

    Remove the lid, give everything a good stir, then mix in the slit green chillies. Cover again and let the korma simmer for another 5 minutes until the chicken is nearly cooked through.

     

    Step 4: Add spices and cream

    Time: 10 minutes

    Take the lid off and add Sunrise Kali Mirch Powder. Mix it in. Then pour in the fresh cream. Stir well to combine everything into a thick, creamy sauce.

    Crush the kasuri methi between your palms to release its aroma and add it to the korma. Mix again. Cover and let the korma simmer for 5 more minutes on low heat until the chicken is perfectly tender and the flavours have melded.

     

    Step 5: Rest and serve

    Time: 5 minutes

    Turn off the heat and let the White Shahi Chicken Korma rest, covered, for 5 minutes. This allows the flavours to develop further.

    Garnish with a swirl of cream and serve hot with jeera rice or soft naan. Enjoy the subtle yet vibrant flavours and velvety texture of this royal Mughlai delicacy!

     

    Goes Best With

    • Side Dish: Jeera rice, saffron pulao, naan, sheermal

    • Accompaniment: Kachumber salad, lemon wedges, sliced onions