Shahi chicken korma is rich, creamy, and aromatic with a heady mix of cinnamon, cloves, cardamom, and fennel. This is a perfect weekend cook to share with some lucky family and friends.
Place 1 tablespoon of the ginger garlic paste in a bowl with lemon juice and salt. Mix and add chicken pieces; mix to coat thoroughly. Marinate in the refrigerator for 1 hour. If you are marinating the chicken for longer than 3 hours, leave the lemon juice out until just before cooking.
Cashew Cream
While the chicken is marinating soak the cashews in hot water for 30 to 40 minutes.
Puree cashews, poppy seeds (if using), and 1/3 cup of water in a blender (see last Note). Set aside.
Toast & Grind Whole Spices
In a small skillet over medium heat add fennel seeds, cardamom, cloves, bay leaf, and cinnamon. Toast for a minute or two, until fragrant. Be sure not to over toast. Let cool for several minutes.
Using a spice grinder, blend to a fine powder. Pass the powder through a sieve, grinding any larger pieces again. Sieve again and discard the small amount of coarse spice left behind. Set aside.
Make the Korma Sauce
While the chicken is marinating and the cashews are soaking start your sauce. Heat 2 tablespoons of ghee or oil in a heavy saucepan over medium heat and add sliced ginger, sliced garlic, onions, and salt. (If using ginger garlic paste, add the first tablespoon after the onions have been cooked.)
Cook the onions until deeply caramelized; 25 minutes. Stir every couple of minutes and add a tablespoon of water, or more as needed, if the onions begin sticking on the bottom of the pan. Also, lower the heat if necessary, to avoid burning. Add the first 1 tablespoon of ginger garlic paste now, (if using instead of the sliced ginger and garlic). Cook for 1 minute.
Add the ground spices, Kashmiri chili powder, paprika, and turmeric to the onions, and stir for 1 minute to cook through and the paste smells fragrant.
Puree mixture with 1/3 cup water and set aside.
Add remaining 1 tablespoons of ghee or oil to the saucepan, over medium heat. Stir in the onion paste, the last tablespoon of the ginger garlic paste (if using), and the green chili. Cook until the oil separates from the rest of the sauce. About 5 to 6 minutes.
Turn the heat up to medium-high and add the marinated chicken. Cook for 4 minutes. Pour in 1 cup water and bring to a boil. Reduce heat to low and cook at a very gentle simmer, covered for about 12 minutes (8 minutes if using chicken breast or vegetables), or until the meat is done.
Stir in the cashew cream, yogurt, lemon juice, and raisins (if using). Cook for about 3 minutes, or until the sauce comes together.
Stir in 4 tablespoons of cream (if using). I don't use this extra enrichment but taste the sauce and see if you think it needs cream to mellow it out. Also, taste for salt, acid, and heat. Add more lemon juice if needed.
Garnish as you wish. There are some ideas above.
Notes
I don’t typically recommend chicken breast in Indian chicken curries because it tends to dry out. This is one dish that you can get away with using white meat if you are careful not to overcook it. Lamb would be delicious too but will take much longer to cook.
Indian poppy seeds are white and if you can’t find them, leave them out. You are going for a light-colored masala for this dish.
To create the magic of this curry, do not hasten the browning of the onions. Put on an audiobook, listen to a podcast, or better yet, have some engaging company in the kitchen, with a glass of something fun while you enjoy this step.
If you want a vegetarian meal, substitute paneer, cubed potatoes, or a mix of your favorite vegetables, instead of chicken.
If you want a dairy-free dish, substitute yogurt with plant-based yogurt.
If you are having trouble getting a smooth paste for your cashew and poppy seed puree, here are some solutions:
If you have a Vitamix or Indian grinder/mixie, both are perfect for getting a smooth consistency.
Also, a personal blender like a Bullet or Tribest works very well.
I have found that my Ninja blender failed, given the small volume of ingredients that you need to blend for this recipe.
Another option is to grind the cashews and poppy seeds (if using) in a spice grinder, then proceed with the recipe as written. Use a strainer to remove the larger pieces, if you find it is necessary.
Lastly, giving the cashews a soak for at least 30 minutes or more will help them break down