Shahjahani Korma


Named after the Mughal Emperor Shahjahan, this Shahjahani Korma is a rich and creamy recipe of chicken cooked in a flavorful masala made with dry fruits, onions and spices. Juicy and scrumptious, this royal dish is mostly cooked in big occasions, and served with Roomani naan.

  • Medium
  • 3 person(s)
  • 25 Min


    • OilFor frying
    • Onions1 – 2, sliced
    • Yogurt1 cup
    • Almonds4 – 5, peeled
    • Cashews6 – 7
    • Ghee2 tablespoon
    • Bay Leaf1
    • Black Cardamom2
    • Cloves5 – 6
    • Cardamom2 – 3
    • Chicken1 KG
    • Garlic Paste1 teaspoon
    • Ginger Paste1 teaspoon
    • Coriander Powder1 teaspoon
    • Red Chilli Powder1 tablespoon
    • Cumin Powder1 teaspoon
    • SaltTo taste
    • Oil1 – 2 tablespoon
    • CashewsFor garnish


  • In a pan, add sliced onions and fry them till they are brown.
  • In a grinder, add Yogurt, fried onions, almonds and cashews and grind till it forms a thick paste.
  • In another pan, add ghee, bay leaf, black cardamom, cloves, cardamom, chicken and let the chicken boil.
  • Then add garlic paste and ginger paste, mix it well and let it simmer for a while.
  • Then add coriander powder, red chilli powder, cumin powder, salt and mix it well.
  • Add the blended paste and mix well.
  • Add oil and let it simmer for 05 to 10 minutes.
  • Add Cashews for garnish.
  • Enjoy! Please give us your feedback in the comments below.
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