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Chicken Shahi Korma
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5 from 38 votes

Chicken Shahi Korma

This recipe is a replica of our favourite dish at a Minneapolis Indian restaurant that we used to frequent. Yes, there are a LOT of ingredients, but it’s for a GREAT flavour payoff. This reheats and freezes well, which is a good thing, as it makes a lot!
Course Main Course
Cuisine Indian
Keyword Chicken, Chicken Shahi Korma, Comfort Food, gluten-free, glutenfree, Indian, Korma, paneer, Shahi Korma, Taste of India
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinating Time 8 hours
Total Time 9 hours 45 minutes
Servings 8 People
Author Marie Porter

Ingredients

  • 4 lbs Boneless, Skinless Vhicken Thighs and or/breast meat
  • 2 Tbsp Finely Chopped Ginger
  • 8 Garlic cloves Peeled & pressed/minced
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil
  • 4 Whole Cloves
  • 1 tsp Black Peppercorns
  • 5 Cardamom Pods
  • 1 tsp Fennel Seeds
  • 1/2 cup Unsalted Cashews
  • 1 cup Chicken Broth
  • 1/4 cup Olive Oil
  • 1 Tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 3 tsp Crushed Dried Chilies
  • 2 tsp Garam Masala
  • 1/2 tsp Ground Cardamom
  • 1 Tbsp Olive Oil
  • 2 Onions Finely chopped
  • 3 Tbsp Tomato Paste
  • 2 cups Coconut Milk* Or heavy cream
  • 1 cup Plain Yogurt
  • 12 oz Paneer Cubed
  • 3/4 cup Golden Raisins
  • 1/2-3/4 cup Cashews
  • 1/4 cup Chopped Fresh Parsley
  • 1/4 cup Chopped Cilantro

Instructions

  • Cut chicken into large cubes, place in a large bowl.
  • Put ginger, garlic, lemon juice and olive oil into a blender or food processor – process till it’s a thick paste. Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.
  • Grind cloves, peppercorns, cardamom pods, and fennel seedswith a spice mill or mortar/pestle.
  • In a blender, combine freshly ground spices with cashews, chicken broth, and olive oil, process until fairly smooth. Add sugar, cinnamon, cumin, tumeric, coriander, pepper flakes Garama masala, and ground caradmom, process till combined. Set aside.
  • In a large pan, cook chopped onions in 1 Tbsp olive oil until tender and translucent. Add chicken and tomato paste, cook until tomato paste starts to brown and/or gets very aromatic. Add chicken broth/spice mixture, along with coconut milk/heavy cream and yogurt. Stir well, reduce heat to low, simmer for about 1 hour.
  • When sauce has thickened, add paneer, raisins, cashews, parsely and cilantro. Stir well, continue to cook for another 15 minutes.
  • Serve over rice.

Notes

* By “coconut milk”, I am referring to the thick, creamy type – NOT the watery juice type, and not “coconut creme”. This is readily available in the Asian section of major grocers, or in many ethnic grocery shops.