Make Delicious White Korma Shahi: Easy Indian Chicken Curry

Name: Make Delicious White Korma Shahi: Easy Indian Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 500 grams Chicken (boneless, skinless) (Cut into cubes); 1 cup Plain Yogurt (Whisked); 1 medium Onion (Sliced thinly and fried golden); 2 tablespoons Ginger-Garlic Paste; 1/4 cup Cashew Nuts (Soaked in warm water for 15 mins); 1/4 cup Almonds (Blanched and peeled); 2-3 pieces Green Chilies (Slit lengthwise, adjust to taste); 1/2 cup Heavy Cream; 3 tablespoons Ghee or Oil; as needed none Whole Spices (Green cardamom (4-5), cloves (3-4), cinnamon stick (1 inch), bay leaf (1)); 1/2 teaspoon Ground White Pepper (Or to taste); to taste Salt; 1/2 cup Water or Chicken Stock (As needed for consistency); for garnish Fresh Cilantro (Chopped)

This video demonstrates how to prepare a creamy and flavorful White Korma Shahi, a popular Mughlai chicken curry. Enjoy a rich blend of spices and tender chicken in a luscious white gravy. Please note: Specific ingredient quantities, step-by-step timings, and detailed instructions are inferred based on common White Korma recipes, as the video content was not accessible.

#Indian cuisine

#Chicken curry

#Korma

#White Korma

#Shahi

#Easy recipe

#Creamy curry

#Pakistani food

Creamy White Korma Shahi served

Recipe Information

20m

Prep Time

35m

Cook Time

55m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

450

Calories

35g

Protein

15g

Carbs

28g

Fat

Chicken simmering in rich gravy

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Frying onions for the base

Instructions

0/6 completed

1
Prepare the chicken: Marinate chicken cubes with 1/4 cup yogurt, a pinch of salt, and 1 teaspoon ginger-garlic paste for at least 30 minutes, or longer if possible.
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5m
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Prepare the chicken: Marinate chicken cubes with 1/4 cup yogurt, a pinch of salt, and 1 teaspoon ginger-garlic paste for at least 30 minutes, or longer if possible.
5m
Marinating longer enhances flavor and tenderness.
2
Fry onions and prepare nut paste: Heat ghee/oil in a pan. Fry thinly sliced onions until golden brown and crispy. Drain and set aside. Separately, blend soaked cashews, blanched almonds, and the fried onions with a little water to form a smooth paste.
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10m
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Fry onions and prepare nut paste: Heat ghee/oil in a pan. Fry thinly sliced onions until golden brown and crispy. Drain and set aside. Separately, blend soaked cashews, blanched almonds, and the fried onions with a little water to form a smooth paste.
10m
Ensure onions are uniformly golden for best flavor. The paste should be very smooth.

3
Sauté chicken and spices: In the same pan with residual ghee/oil, add whole spices and green chilies. Sauté for a minute until fragrant. Add the marinated chicken and cook on medium-high heat until it changes color and is lightly browned.
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10m
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Sauté chicken and spices: In the same pan with residual ghee/oil, add whole spices and green chilies. Sauté for a minute until fragrant. Add the marinated chicken and cook on medium-high heat until it changes color and is lightly browned.
10m
Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
4
Build the curry base: Add the remaining 3/4 cup whisked yogurt, ginger-garlic paste, nut paste, white pepper, and salt to the chicken. Mix well and cook, stirring occasionally, until the oil separates from the masala (sauce).
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8m
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Build the curry base: Add the remaining 3/4 cup whisked yogurt, ginger-garlic paste, nut paste, white pepper, and salt to the chicken. Mix well and cook, stirring occasionally, until the oil separates from the masala (sauce).
8m
Cook on low heat after adding yogurt to prevent curdling. Stir constantly at first.
5
Simmer and finish: Add 1/2 cup water or chicken stock to achieve desired gravy consistency. Bring to a gentle simmer, cover, and cook for 5-7 minutes until chicken is tender. Stir in the heavy cream and cook for another 2-3 minutes, without boiling.
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7m
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Simmer and finish: Add 1/2 cup water or chicken stock to achieve desired gravy consistency. Bring to a gentle simmer, cover, and cook for 5-7 minutes until chicken is tender. Stir in the heavy cream and cook for another 2-3 minutes, without boiling.
7m
Avoid overcooking the cream to maintain its silky texture.

6
Garnish and serve: Garnish with fresh chopped cilantro. Serve hot with naan, roti, or steamed basmati rice.
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2m
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Garnish and serve: Garnish with fresh chopped cilantro. Serve hot with naan, roti, or steamed basmati rice.
2m
A sprinkle of garam masala can add an extra layer of aroma just before serving.