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Mughlai Shahi Chicken Korma (Royal Chicken Curry in Rich Cashew, Almond and Saffron Cream)
The regal legacy of the Mughal royal court: tender chicken simmered gently in a luxurious, creamy ivory sauce enriched with ground cashews, blanched almonds, yogurt, saffron, and cardamom.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
servings
4
- Boneless chicken thighs and breast, cubed600 g
- Raw cashews, soaked in hot water60 g
- Blanched almonds, soaked40 g
- Plain natural yogurt, whisked150 g
- Ghee (clarified butter)3 tbsp
- Whole green cardamom pods, bruised4 pc
- Heavy cream60 ml
- Salt1 tsp
Preparation Steps
1
Blend soaked cashews and almonds with 100 ml water in a high-speed blender until an ultra-smooth ivory paste forms.
5 min timer
2
Melt ghee in a pot, fry cardamom pods and grated onion for 8 minutes until pale golden. Add chicken cubes and sautƩ for 4-5 minutes.
10 min timer
3
Lower heat, whisk in yogurt and rich cashew-almond paste continuously to prevent splitting. Add 150 ml water, cover, and simmer gently for 15-18 minutes until chicken is tender. Finish with heavy cream and garnish with slivered almonds.
18 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
38g
Carbohydrates
12g
Fat
32g
Allergens
MilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
