Chicken Shahjahani Korma | How to make Chicken Shahjahani Korma

By Zeenath Muhammad Amaanullah  |  11th Apr 2017  |  
5 from 3 reviews Rate It!
  • Chicken Shahjahani Korma, How to make Chicken Shahjahani Korma
Chicken Shahjahani Kormaby Zeenath Muhammad Amaanullah
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About Chicken Shahjahani Korma Recipe

Shahjahan was the fifth Mughal Emperor of India. During his rein (1627-1658), love for good food was abundant in the royal kitchens. Many of the retired cooks from the royal kitchens settled down in Delhi, called as the Shahjahan City. Murgh Shahjahani is a precursor of shahi chicken or mughlai chicken. It's a mild gravy with yogurt,whole spices, nutmeg, mace, khoya and cashew nuts which are the main ingredients that are used generously in this rich traditional preparation.

Chicken Shahjahani Korma, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chicken Shahjahani Korma is just mouth-watering. This amazing recipe is provided by Zeenath Amaanullah. Be it kids or adults, no one can resist this delicious dish. How to make Chicken Shahjahani Korma is a question which arises in people's mind quite often. So, this simple step by step Chicken Shahjahani Korma recipe by Zeenath Amaanullah. Chicken Shahjahani Korma can even be tried by beginners. A few secret ingredients in Chicken Shahjahani Korma just makes it the way it is served in restaurants. Chicken Shahjahani Korma can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chicken Shahjahani Korma.

Chicken Shahjahani Korma

Ingredients to make Chicken Shahjahani Korma

  • chicken bone in 12 pieces.
  • yogurt 11/2 cups
  • Khoya 3 tbsp
  • cashew nuts soaked in water and grind to a smooth paste about 20
  • cinnamon sticks 4
  • cardamom pods 4
  • caraway seeds 1 tsp
  • nutmeg powder 1/4 th tsp
  • mace powder 1/4 th tsp
  • ginger Garlic paste 2 tbsp
  • salt to taste
  • onions large sliced and fried 2
  • red chilli powder 1 tsp
  • Black pepper powder 1 tbsp
  • Whole green chillies 3 to 4
  • water to adjust the gravy as needed ( 1 cup or little less)
  • ghee or oil 1/2 cup
  • Extra oil to fry the onions.
  • coriander leaves for garnishing few
  • All spice powder 1/2 tsp for garnishing as well

How to make Chicken Shahjahani Korma

  1. Heat the ghee in a non stick pot.
  2. Add the whole spices one by one.
  3. Next add in the crushed and fried onions.
  4. Add in the ginger garlic paste along with the chicken.
  5. Saute it for a while about 5 to 8 mins stirring occasionally on medium flame.
  6. Add the yogurt after whisking it well so that there are no lumps.
  7. Lower the flame before you add it so that it does not curdle.
  8. Add in the rest of the masalas including the salt and let it simmer on low flame for the next 15 mins until the chicken is done.
  9. Add in the cashew paste and the khoya now and adjust the consistency of the gravy by adding some water.
  10. Cover it and let it cook on low flame for 10 more minutes.
  11. For the final check, increase the flame and stir it carefully and see to it that the water has been absorbed partially and the gravy is just right according to your preference regarding it's consistency.
  12. Garnish with coriander and all spice powder and serve hot with naan or parathas.

Reviews for Chicken Shahjahani Korma (3)

Yasmeen Ahmed2 years ago

It's been ages since I've had chicken. :heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes:

hida himaaz2 years ago


Manisha Shukla2 years ago

Wow, its very Nawabi.

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