Chicken Shahi Korma Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
648 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Shahi Korma Recipe
Description
This Chicken Shahi Korma layers a smooth puree of onion, shredded coconut, garlic, and ginger with a blend of Kashmiri chili, coriander, cumin, garam masala, turmeric, and salt. The mix is cooked in ghee along with tomato puree and boneless chicken thighs until well combined. Cashews and raisins are toasted separately to add texture and natural sweetness. The recipe includes an optional pot-in-pot method to cook basmati rice simultaneously in the Instant Pot. The cooking process allows the spices and aromatics to meld, creating a creamy, flavorful sauce with tender, juicy chicken pieces. Garnishing with chopped cilantro adds freshness when serving. The method emphasizes controlling liquid evaporation and pressure cooking for optimal flavor and texture.
Ingredients
- ¼ cup ghee
- 2 tablespoons raisins
- 20 cashews
- 1 medium yellow onion chopped
- 2 tablespoons coconut unsweetened, dry, shredded
- 4 garlic cloves
- 1 inch ginger
Spices:
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- ½ teaspoon garam masala
- ¼ teaspoon Turmeric
- 1½ teaspoons kosher salt
- 1 cup tomato puree
- 1½ pounds chicken thighs boneless, skinless, cut into 2 inch pieces
- ¼ cup cashews
- ¼ cup water or milk
- 1 tablespoon honey
Optional Pot in Pot rice:
- 1 cup basmati rice
- 1½ cups water
- 1 teaspoon kosher salt
Garnish:
- ¼ cup cilantro chopped
Instructions
- Make a smooth puree of the onions, coconut, garlic and ginger using ¼ cup of water.
- Set the Instant Pot to Sauté mode and heat 2 tablespoons ghee. Add the cashews and raisins and cook for 2-3 minutes until the raisins start to plump up and the cashews start turning golden brown. Take the raisins and cashews and reserve.
- Add remaining ghee and pureed onion and coconut. Saute for 3 to 4 minutes as the raw smell of the onions goes away.
- Add all the spices, tomato puree and chicken. Mix well. Press Cancel to turn the Instant Pot off. Note, it is very important to turn the Instant Pot off at this step. This will make sure that the liquids do not evaporate and the Instant Pot comes to pressure with less liquid.
- Place the tall trivet over the chicken. Add rice, water and salt to a stainless steel pan and place the pan over the trivet.
- Close the Instant Pot with Pressure Valve to sealing. Pressure Cook(Hi) for 5 minutes. Allow 5 minutes of natural pressure release.
- Make a smooth puree using the ¼ cup of cashews and ¼ cup of water. Set aside.
- Release the remaining pressure and open the Instant Pot. Carefully take out the rice pan and the trivet. Set the Instant Pot to saute mode. Stir in the cashew paste and honey and cook until the curry comes to a gentle boil. Garnish with cilantro, reserved cashews and raisins. Serve with steamed basmati rice and naan.
Notes
- This recipe includes pot-in-pot cooking of rice, which can be served alongside the Korma.
- The cooking method preserves moisture and concentrates flavors by turning off the Instant Pot before pressure cooking.
- Using boneless skinless chicken thighs helps achieve tenderness in the dish.
- Garnish with fresh chopped cilantro before serving to add brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 41g | 82% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 1646mg | 69% |
| Potassium | 992mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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