Murgh Shahi Korma Recipe - Chicken cooked in a rich gravy of poppy seeds, cashewnuts, khoya and spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken(चिकन), Garlic paste(लहसुन की पेस्ट )

Cuisine : Hyderabadi

Course : Main Course_Chicken

Murgh Shahi Korma

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Murgh Shahi Korma checkout Chicken Tetrazini , Kolhapuri Chicken , Achari Mirchi Murgh , Persian Style Chicken . You can also find more Main Course_Chicken recipes like Kozhi Vartha Kari, Garlic Chicken, Thai Chicken Satay With Peanut Sauce, Kale Stuffed Chicken. Or try out these recipes from Hyderabadi Cuisine like Subz Khichda (Veg Haleem), Tamatar Murgh Kofta, Spicy Potato Fingers, Tawa Vegetables.

Murgh Shahi Korma Recipe - How to make Murgh Shahi Korma


Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken cut into 8 pieces1 kilogram

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Salt to taste

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions grated 3 large

  • Poppy seeds (khuskhus/posto) soaked and ground 2 tablespoons

  • Cashewnuts soaked and ground 8-10

  • Desiccated coconut 2 tablespoons

  • Milk 1/4 cup

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 tablespoon

  • Garam masala powder 2 teaspoons

  • Coriander powder 1 tablespoon

  • Green chillies slit 2-3

  • Mawa (khoya) grated 2 tablespoons

  • Thick cream 1/4 cup

  • Fresh coriander leaves chopped a few sprigs


Step 1

Marinate chicken in ginger paste, garlic paste and salt and keep for half an hour. Heat the ghee in a kadai and add cumin seeds. When the seeds begin to change colour, add onions and sauté till light brown.

Step 2

Add cashewnut paste, poppy seeds paste, desiccated coconut, milk and sauté till fat separates. Add the chicken pieces, and stir well till masala coats the chicken. Add the turmeric powder, red chilli powder, garam masala powder, coriander powder and slit green chllies and stir well. Add two cups water and bring it to boil. Adjust salt. Cover and cook for fifteen to twenty minutes or till chicken is done. Lastly add khoya and half the cream and stir well.

Step 3

Serve hot, garnished with the remaining cream and chopped coriander leaves.

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