Sanjeev Kapoor

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Murgh Shahi Korma  Recipe

Chicken cooked in a rich gravy of poppy seeds, cashewnuts, khoya and spices.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Murgh Shahi Korma

Main Ingredients

Chicken, Garlic paste




Main Course_Chicken

Level Of Cooking


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  • Chicken cut into 8 pieces
    1 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
  • 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
  • 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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