Shahi Chicken Korma

A dish invented for nobility, Shahi Chicken Korma can be traced back to the 16th century where legend says it was served at the inauguration of the Taj Mahal. Chef’s treasured family recipe, handed down the generations, is a firm favourite at one80˚ Restaurant. A delicate balance of spicy and creamy, this rich and flavourful curry will have your family lining up for seconds.   PRINT


Serves 4-6

Chicken Marinate

1kg chicken (leg or thigh, cut to bite size pieces)
1 cup yoghurt
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 tablespoon ginger garlic paste

Cashew Paste

100ml brown onions finely chopped
50gms cashews
20gms poppy seeds
20gms melon seeds
1 tablespoon almond powder

Korma Sauce

50ml cooking oil
50ml ghee
2 bay leaves
1 cinnamon stick
3 cloves
1 tablespoon chilli powder
1 tablespoon garam masala powder
⅟₂ tablespoon cumin powder
⅟₂ tablespoon coriander powder
1 teaspoon turmeric powder
200ml yoghurt
200gms tomato puree
100ml cream
Fresh corriander
Lemon juice


Prep everything. Be ready. It goes fast. Have all your ingredients measured out before you turn on the heat.

Onions and tomatoes act as thickening agents for the curry. The smaller the pieces of onions, the thicker your gravy will be.

Cream adds a kingly richness to this dish and tempers the heat of the spices.


Chicken Marinate

Cut chicken and place in oven proof dish. Puree the marinate in a food processor and pour over chicken. Stir and chill for at least 30 minutes. Preheat oven to 180˚C and cook chicken until done (15-20 minutes).

Cashew Paste

Over a medium heat, saute onions for 5 minutes. Split in two and keep oil aside. Place cashews, melon seeds and poppy seeds in a small pot and just cover with water bringing to boil for 3 minutes. Remove from heat and allow to cool. Keeping the water, grind to a fine paste with almond powder and half the fried onion.

Korma Sauce

In a heavy base pot, heat oil from onions and ghee over a medium heat. Add bay leaf, cinnamon sticks, cloves and the rest of fried onions. Stir constantly until fragrant, (about 30 seconds) and then add powders, stirring constantly for a further 30 seconds.

Add tomato puree and simmer for 10-15 minutes stirring occasionally. Stir through yoghurt simmering for 2-3 minutes before adding the cashew paste. Taste and adjust seasoning to your liking. Simmer for as long as you can before eating so the flavours can develop. Add cooked chicken, cream, freshly chopped coriander and lemon juice.

Serve over basmati rice or with naan.