Shahi Chicken Korma

Tonight was curry fest.  Everything you see on the table was made from scratch – from the 3 curries, to the bread, to the beer.  All was very tasty – so I thought I should share one of the recipes.  This one is for Shahi Chicken Korma (seen below in the orange pot)…


  • 500 gm chicken, thigh
  • 1 big onion, pureed
  • 1 big tomato ( diced)
  • 1 tbsp tomato paste
  • 1 tsp ginger
  • 1 tsp garlic
  • 1/2 tsp fennel seeds
  • 1 tbsp dry fenugreek leaves
  • 1/4 cup yoghurt
  • pinch of asafoetida
  • 3 tsp oil
  • salt to taste

For Chicken marinade :

  •  1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 1 tbsp desiccated coconut
  • 1 tsp lime juice
  • 1/4 cup yoghurt


  1. Combine all marinade ingredients into bowl. Let the chicken pieces marinate for about 1 hour.
  2. Heat oil. Fry onion puree until moisture is gone and starting to golden.
  3. Add pinch of asafoetida and caraway seeds, saute for a few minutes.  Add marinated chicken and salt to taste.  Mix well, cook for 2 to 3 minutes.
  4. Add tomato and tomato paste and let chicken cook on medium heat for about 10 minutes. Keep stirring frequently.
  5. Add fenugreek leaves and yoghurt. Let gravy simmer on low heat.



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