Shahi Chicken Kurma

My version of a Shahi Chicken Kurma.

Shahi Chicken Korma is a rich Hyderabadi dish made with chicken, cooked in a rich gravy of cashew nuts, yogurt and fresh whole spices. There are many variations on preparing this dish. This is a recipe that I prepare at home.

700gm chicken, cut into desired pieces

300gm onions, thinly sliced

2 tbsp greek yogurt (creamier texture)

20 cashewnuts, soak in water /or toasted

2 potatoes, cut small (optional)

5 nips garlic

2 in ginger

2 bay leaves

1 tbsp freshly grounded black pepper

1 tsp cumin seeds

1 tsp fennel seeds

2 cinnamon sticks

1 mace

6 cloves

6 cardamom
1 tbsp freshly grounded black pepper

a few saffron strands mix with water (optional)

1 medium sized tomato, chopped (I use cherry tomatoes at times)

1 tsp turmeric powder

2 tbsp chicken curry powder/kurma powder

( for a stronger spice taste you can use chicken curry powder, whilst kurma powder gives a mild flavour)

2 tbsp chili powder/I sometimes use smoked paprika

some chopped coriander leaves and curry leaves

Step 1: Heat 1 cup or more oil, in low flame fry the thinly sliced onions until brownish. Do not burn then the gravy with not be tasty. Drain in a paper towel and keep aside. 

Step 2: Combine yogurt, cashewnuts and fried onions and grind into a fine paste. Keep aside.

Step 3: Pound garlic and ginger into a paste

Step 4: In a bowl, mix chili powder, turmeric powder and chicken curry powder with some water to make into a paste. Keep aside.

Step 5:  Heat oil (use the same oil that you fried the onion) about 4 tbsp, add in dry spices: 2 bay leaves, freshly grounded black pepper, cumin seeds, fennel seeds, cloves, mace, cardamom and cinnamon sticks. Once aromatic, mix in pounded ginger garlic paste. Mix for a minutes, then add in chopped tomatoes, stir until slightly mushy, then add in powder paste and stir well until well combine and oil floats. Mix in chicken, potatoes and saffron water.Combine well. Mix in about 1 -2 cups water. Add salt to taste.You can close lid and stir occasionally at this stage until potatoes soften. Then mix in the yogurt/cashew and onion paste. Stir well. If gravy too thick add in water and simmer to required consistency. Mix freshly grounded pepper powder. You can mix in with some grounded nutmeg if desired. Throw in coriander and curry leaves. Serve with rice.