Shahi Chicken Korma – A “royal” Mughlai dish made with chicken cooked in a creamy spicy sauce and garnished with golden fried nuts and raisins that add subtle sweetness to the curry.
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Traditionally made in a white sauce and garnished with a super thin silver sheet known as “vark” was cooked in the Mughal kitchen to serve to the emperors. This Instant Pot recipe is a twist to the traditional version and is inspired from my memories of eating this dish in restaurants in India.
This shahi chicken korma recipe also has optional pot in pot steps to cook rice along with the chicken curry using these Instant Pot accessories:
Step by step Shahi Chicken Korma Recipe using Instant Pot:
- Make a smooth puree of onion, coconut, ginger and garlic using 1/4 cup of water
- Fry cashews and raisins in ghee on sauté mode until cashews turn golden brown and raisins plump up. Reserve.
- Saute the onion and coconut puree for 3 to 4 minutes or until the raw smell of onion is gone. Add spices, tomato puree and chicken.
- Mix well and Turn the Instant Pot off. PRO Tip – It is very important to turn the Instant Pot off at this step. This will make sure that the liquids do not evaporate and the Instant Pot comes to pressure with less liquids. Carefully place the tall trivet and rice pot over the trivet. Note that making rice is an optional step.
- Pressure cook for 5 minutes, followed by 5 minutes natural pressure cooker. Open the Instant Pot. Carefully take the rice pot and the trivet out.
- Stir in cashew cream. Garnish with cilantro and reserved cashews and raisins. Optionally honey can be stirred in.
Enjoy hot with steamed rice and naan!
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Chicken Shahi Korma - Instant Pot
Ingredients
- 1/4 cup ghee
- 2 tablespoons raisins
- 20 cashews
- 1 medium yellow onion chopped
- 2 tablespoons coconut unsweetened, dry, shredded
- 4 garlic cloves
- 1 inch ginger
Spices:
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1.5 teaspoons kosher salt
- 1 cup tomato puree
- 1.5 pounds chicken thighs skinless boneless, skinless, cut into 2 inch pieces
- 1/4 cup cashews
- 1/4 cup water or milk
- 1 tablespoon honey
Optional Pot in Pot rice:
- 1 cup basmati rice
- 1.5 cups water
- 1 teaspoon salt
Garnish:
- 1/4 cup cilantro chopped
Instructions
- Make a smooth puree of the onions, coconut, garlic and ginger using 1/4 cup of water.
- Set the Instant Pot to Sauté mode and heat 2 tablespoon ghee. Add the cashews and raisins and cook for 2-3 minutes until the raisins start to plump up and the cashews start turning golden brown. Take the raisins and cashews and reserve.
- Add 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 spices, tomato puree and chicken. Mix well. Press Cancel to turn the Instant Pot off. Note, it is very important to turn the Instant Pot off at this step. This will make sure that the liquids do not evaporate and the Instant Pot comes to pressure with less liquids.
- 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. Select Manual/Pressure Cook(Hi) and adjust the time to 5 minutes. Allow 5 minutes of natural pressure release.
- Make a smooth puree using the 1/4 cup of cashews and 1/4 cup of water. Set aside.
- 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. Enjoy with steamed basmati rice and naan.
Video
Notes
Nutrition
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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.