Shahi Chicken Korma is the kind of dish that makes any meal feel like a celebration! Tender chicken simmered in a luxurious, creamy-spiced gravy, then finished with golden fried nuts and sweet raisins - it's rich, aromatic, and full of royal Mughlai flavors that instantly impress.
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Korma has always been one of those dishes that feels extra special. It is rich, creamy, and full of warm, fragrant spices. Traditionally served in Mughal royal kitchens and garnished with silver leaf, it was slow-cooked to perfection for luxurious flavor in every bite.
This is my easy Instant Pot version. A comforting, restaurant-style korma made simple enough for weeknights, but still packed with all the nostalgic flavors I remember from meals in India. Whether you use chicken, lamb, or veggies, it's always a crowd-pleaser!
The sauté function in the Instant Pot lets you toast the nuts and raisins and build the creamy onion-coconut base before pressure cooking. And here's the best part: you can cook white rice at the same time using the pot-in-pot method with a tall trivet and a stainless steel pot.
If you love making Indian chicken curries in the Instant Pot as much as I do, don't miss my other favorites like Mom's Chicken Curry, Chicken Vindaloo, Butter Chicken, and Chicken Tikka Masala. Each one is so easy, so flavorful, and will be perfect every single time!
Ingredient Notes and Substitutions
- Chicken: I highly recommend using boneless, skinless chicken thighs for this recipe. Thighs stay incredibly juicy and tender under pressure and absorb the rich korma flavors beautifully. You can use chicken breast if needed, but reduce the pressure cook time by 1 minute and allow 10 minutes natural pressure release to prevent drying.
- Tomato Purée: Use smooth tomato purée for the silkiest sauce. I prefer Pomi boxed purée for consistent color and sweetness year-round, but fresh puréed tomatoes work just as well when in season. Avoid crushed or chunky tomatoes as they affect the classic creamy texture of korma.
- Ghee: Essential for authentic Shahi flavor and aroma. It adds depth and richness that oil simply cannot replicate. If needed, you can replace half the ghee with neutral oil to make the dish a little lighter while still keeping that buttery essence.
- Cashews and Raisins: Whole cashews and golden raisins are a signature of Shahi-style curries. Frying them in ghee enhances their natural sweetness and adds a delightful texture contrast. The reserved cashews and raisins also create that beautiful royal garnish that makes the dish visually stunning.
- Cashew Paste: Freshly blended cashew paste is the heart of this korma's luxurious texture. Using milk instead of water makes it even creamier. Always blend until completely smooth to avoid any graininess in the finished sauce. Soaking the cashews in warm water for 10 minutes makes them easy to blend.
- Spices: Shahi Korma is all about gentle, aromatic warmth rather than heat. Kashmiri red chili powder is used mainly for its rich color and mild warmth, not spice. Ground coriander and cumin add earthy depth and balance, while a small touch of turmeric gives warmth and a beautiful golden hue. A little bit of Garam masala enhances the creamy sauce without overpowering the delicate nuttiness of the curry.
- Honey: A touch of honey enhances the natural sweetness of the nuts and balances the tomato acidity. Traditional recipes often use sugar, but I prefer honey for its softer sweetness and depth of flavor. You can omit it if you prefer a fully savory curry.
How to Make Instant Pot Shahi Chicken Korma
Tip - Turning the Instant Pot off at this step is important, as it prevents liquids from evaporating and ensures the Instant Pot comes to pressure with less liquid.
Place a tall trivet over the chicken and add the pot with rice, water, and salt.
What to Serve with Shahi Chicken Korma
- Butter naan or garlic naan
- Jeera rice
- Simple cucumber raita
- Pickled onions and lemon wedges
Want to make a low-carb meal? Serve with turmeric cauliflower rice or lemon cauliflower rice.
Make Ahead and Storing
Shahi Chicken Korma tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
You can also freeze this curry for up to 2 months. Thaw overnight in the refrigerator before reheating.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Shahi Chicken Korma
Equipment
Recipe Video
Ingredients
Cashew Paste
- ¼ cup cashews raw and unsalted
- ¼ cup water or milk
Curry sauce
- 1 medium yellow onion chopped
- 2 tablespoons coconut unsweetened, dry, shredded
- 4 garlic cloves
- 1 inch ginger
- ¼ cup water
Spices
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 1½ teaspoons kosher salt
Optional Pot in Pot rice
- 1 cup basmati rice rinsed and drained
- 1½ cups water
- 1 teaspoon kosher salt
Garnish
- 1 tablespoon honey
- ¼ cup cilantro chopped
Instructions
- To a small blender jar add cashews, water and make a smooth cashew paste. Set aside.
- Make a smooth puree of the onions, coconut, garlic, ginger, and water.
- Set the Instant Pot to Sauté mode and heat half of the ghee. Add the cashews and raisins and cook for 2 to 3 minutes, stirring often, until the raisins puff up and the cashews turn light golden. Using a slotted spoon, remove the cashews and raisins and set aside, leaving the flavorful ghee behind in the pot.
- Add the remaining ghee and pureed onion and coconut. Saute for 3 to 4 minutes as the raw smell of the onions goes away.
- Add all the ground spices, tomato puree, and chicken. Mix well. Press Cancel to turn the Instant Pot off. Note: It is important to turn the Instant Pot off at this step. As it will make sure that the liquids do not evaporate and the Instant Pot comes to pressure with less liquid.
- Optional step to make rice: Place the tall trivet over the chicken. Add rice, water and salt to a stainless steel pan and place the pan over the trivet.
- Close the Instant Pot with Pressure Valve to sealing. Pressure Cook(Hi) for 5 minutes. Allow 5 minutes of natural pressure release.
- Release the remaining pressure and open the Instant Pot. Carefully take out the rice pan and the trivet. Set the Instant Pot to saute mode. Stir in the cashew paste and honey and cook until the curry comes to a gentle boil. Garnish with cilantro, reserved cashews and raisins. Serve with steamed basmati rice and naan.
Notes
Nutrition
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Nisha says
Looks very delicious !
Archana says
Thank you Nishi!
Deanna says
I'm so happy to have seen this recipe for the IP. Quick question - I'm a vegetarian would substitute paneer for the chicken (after it has cooked). Any estimate about how much additional liquid to add without the chicken?
Archana says
Hi Deanna! Yes will work great with paneer. You will need 1/2 cup of water. And yes adding paneer after pressure cooking is a good idea.
Laura says
Great recipe Archana - a reminder for me that I need to experiment with korma sauces - I have been stuck in masala territory for way too long!
Archana says
Thank you Laura! Yes I love the milder korma sauce too. Give them a try they work great for vegetarian as well as non vegetarian recipes.
Roma Bhansali says
What is tomato purée?
Archana says
Pureed tomatoes usually available in stores (canned or boxed) or you can also puree fresh tomatoes in the blender.
Rupa says
Will the pressure cooking time if not cooking any rice along with the chicken?
Archana says
Hi Rupa! It will be same pressure cooking time.
Naima says
Could coconut milk be substituted if you don't have actual coconut?
Archana says
Hi Naima! Yes you can
Taryn says
I made this tonight and it’s ridiculously delicious. I’m not eating dairy and was craving something creamy and this totally satisfied. Thank you so much!!
Archana says
Thank you for the feedback’
Ann says
Are the cashews raw or roasted - never sure which to use
Archana says
Raw cashews
Alex says
Was thinking of making this for a crowd, can I double the recipe?
Archana says
Yes!
Alex says
Should I adjust the cooking time at all?
Archana says
Same pressure cook time.
Monica says
Looks yummy! Can we use chicken breast instead? Do we need to cut in bite size pieces? What would be the cook time? Thanks!
Archana says
Yes you can use chicken breasts. Cut into 2 inch pieces and do 10 min natural pressure release.
Heidi says
Chicken Shahi Korma has always been a favorite when we eat out, and I was looking for dishes which avoid using my stove or oven on 90+ degree days. I love the twists on this recipe! I don't have a tall trivet for my Instapot yet, so I just do the rice in the microwave. Other than the Kashmiri chili powder, which I found on Amazon, everything is either already in my kitchen or easily found at local grocery stores. We've had this twice now, and loved it both times!
Archana says
Thank you Heidi! I am so glad you found Kashmiri red chili powder. One of my fav spices after homemade faram masala.
Maneesha says
What a fabulous recipe!! Loved it!! I like spicy, so I also blended 4 Serrano peppers in with the onion mixture, and it was INCREDIBLE!! will definitely make this again
Maneesha says
What an AMAZING recipe! Loved it!! I think it's so ingenious that you included the rice with the chicken for a total cook time of 5 mins - so efficient!
Archana says
Thank you for your lovely feedback!
Liz says
I'm assuming the Kashmiri red chili powder is what gives the recipe its heat. I love shahi korma but I can't do the heat anymore because of my stomach. Is there a different chili powder I can use or a way to "dilute"?
Archana says
Kashmiri red chili powder is mild. You can either skip it or reduce by 1/2. Same with garam masala. Both of these ingredients can be added in the end to taste.
Tim says
Can I use yogurt instead of coconut milk?
Archana says
yes! The curry will not be as creamy but equally delicious.
Harika says
Tried chicken curry first time in InstantPot using your recipe turned really good. Usually I don’t like Curries cooked in instant pot. But this one turned really good. Thanks for your recipe 🙂
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Govinda says
Came out soooo yummy and it is so quick and easy to make! I don't like raisins in my spicy dishes and so skipped it and, like someone has commented, may add green chili peppers while grinding onions to give it a little bit extra kick 🙂 Thanks for another great and easy recipe.
Carolyn says
So in order to get the cashew paste, are we supposed to blend the cashews with the milk/water? This isn’t addressed in the instructions.
Archana Mundhe says
Hi Carolyn, Yes this was part of the instructions much later but now I have readjusted them so that it is more clear. Let me know if you have any other questions.
Carolyn says
Hi, sorry about that, I eventually found it but I couldn’t delete my comment or leave another one until the last one was approved. But thank you anyway!
Archana Mundhe says
No worries. You comment also made me revisit the recipe and rearrange the ingredient list and instructions to make it more clear. I can't wait to see how you like the Shahi Korma.