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Chicken Shahi Korma
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5 from 39 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!
Prep Time15 mins
Cook Time1 hr 30 mins
Marinating Time8 hrs
Total Time9 hrs 45 mins
Course: Main Course
Cuisine: Indian
Servings: 8 People
Calories: 697kcal
Author: Marie Porter


  • 4 lbs Boneless, Skinless Chicken Thighs and or/breast meat
  • 2 tablespoon Finely Chopped Ginger
  • 8 Garlic cloves Peeled & pressed/minced
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Olive Oil
  • 4 Whole Cloves
  • 1 teaspoon Black Peppercorns
  • 5 Cardamom Pods
  • 1 teaspoon Fennel Seeds
  • ½ cup Unsalted Cashews
  • 1 cup Chicken Broth
  • ¼ cup Olive Oil
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Cumin
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Coriander
  • 3 teaspoon Crushed Dried Chilies
  • 2 teaspoon Garam Masala
  • ½ teaspoon Ground Cardamom
  • 1 tablespoon Olive Oil
  • 2 Onions Finely chopped
  • 3 tablespoon Tomato Paste
  • 2 cups Coconut Milk* Or heavy cream
  • 1 cup Plain Yogurt
  • 12 oz Paneer Cubed
  • ¾ cup Golden Raisins
  • ½-3/4 cup Cashews
  • ¼ cup Chopped Fresh Parsley
  • ¼ cup Chopped Cilantro


  • 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 tablespoon 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.


* 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.


Calories: 697kcal | Carbohydrates: 30g | Protein: 61g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 177mg | Sodium: 583mg | Potassium: 1415mg | Fiber: 4g | Sugar: 14g | Vitamin A: 628IU | Vitamin C: 15mg | Calcium: 314mg | Iron: 5mg