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4.8 from 84 votes

Chicken Shahi Korma Recipe

A "royal" Mughlai dish made with chicken cooked in a creamy spicy sauce and garnished with golden fried nuts and raisins that add subtle sweetness to the curry.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Calories: 648 kcal
Course: Main Course
Cuisine: Indian

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 ground cumin
  • ½ teaspoon garam masala
  • ¼ teaspoon Turmeric
  • 1½ teaspoons kosher salt
  • 1 cup tomato puree
  • 1½ pounds chicken thighs skinless 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

    Cup of Yum
  1. Make a smooth puree of the onions, coconut, garlic and ginger using ¼ cup of water.
  2. 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.
  3. Add remaining ghee and pureed onion and coconut. Saute for 3 to 4 minutes as the raw smell of the onions goes away.
  4. 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. 
  5. Place the tall trivet over the chicken. Add rice, water and salt to a stainless steel pan and place the pan over the trivet.
  6. Close the Instant Pot with Pressure Valve to sealing. Pressure Cook(Hi) for 5 minutes. Allow 5 minutes of natural pressure release.
  7. Make a smooth puree using the ¼ cup of cashews and ¼ cup of water. Set aside.
  8. 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

  • Nutrition facts also include rice cooked pot in pot. 

Nutrition Information

Calories 648kcal (32%) Carbohydrates 62g (21%) Protein 41g (82%) Fat 26g (40%) Saturated Fat 10g (50%) Cholesterol 190mg (63%) Sodium 1646mg (69%) Potassium 992mg (28%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 590IU (12%) Vitamin C 10.6mg (12%) Calcium 60mg (6%) Iron 4.6mg (26%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 648

% 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.