Instant Pot Shahi Chicken Korma (Creamy)

“Shahi” means royal — and this instant pot shahi chicken korma earns the name. Born in the Mughlai kitchens of the imperial courts, where cooks turned simple chicken into a feast fit for emperors, shahi korma is defined by its luxurious base: a pale-gold gravy of ground cashews and coconut, scented with cardamom and sweetened just barely with honey and raisins. This Instant Pot version keeps all that old-world richness but finishes in about 45 minutes — and with a clever pot-in-pot trick, the rice cooks right on top of the korma, making it a complete one-pot dinner.

Why You’ll Love This Recipe

• True royal flavor — the cashew-coconut base gives that signature silky, mildly sweet Mughlai gravy, not just a generic white curry.
• Pot-in-pot rice trick — set a trivet and a bowl of rice over the korma, and dinner’s starch cooks while the curry pressure-cooks. One pot, full meal.
• Dinner-party worthy — mild, creamy, and gorgeous, it impresses guests without stressing the cook.
• 45 minutes, mostly hands-off — the Instant Pot does the slow-simmer work while you set the table.

Shahi Chicken Korma Ingredients

For the Chicken

• 1½ lbs (700g) boneless, skinless chicken thighs, cut into 1½-inch pieces
• 1 teaspoon salt
• ½ teaspoon white pepper (or black pepper)
• 1 tablespoon lemon juice

For the Cashew-Coconut Gravy

• ¾ cup raw cashews, soaked in hot water for 20 minutes, then drained
• ½ cup unsweetened shredded coconut (or ¼ cup coconut cream)
• ¼ cup tomato puree (passata)
• 1 large onion, roughly chopped
• 1 tablespoon ginger garlic paste
• 1 tablespoon raisins (golden raisins look prettiest)
• 1 tablespoon honey
• ½ cup plain whole-milk yogurt, whisked smooth
• 1½ cups water

Whole Spices & Seasoning

• 3 tablespoons ghee, divided
• 4 green cardamom pods, lightly crushed
• 1-inch cinnamon stick
• 4 whole cloves
• 1 bay leaf
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala, divided
• 1 teaspoon salt, or to taste
• ¼ cup heavy cream, plus extra for drizzling
• A pinch of saffron threads, soaked in 2 tablespoons warm milk (optional but very “shahi”)
• Sliced almonds and fresh cilantro, for garnish

For the Pot-in-Pot Rice

• 1 cup basmati rice, rinsed
• 1¼ cups water
• ½ teaspoon salt
• 1 teaspoon ghee

How to Make Instant Pot Shahi Chicken Korma

Step 1: Blend the Luxury Base

In a blender, combine the soaked cashews, shredded coconut, tomato puree, chopped onion, ginger garlic paste, raisins, and honey with ½ cup of the water. Blend until completely smooth and creamy — this paste is the soul of the dish, so don’t rush it. Set aside.

Step 2: Bloom the Whole Spices

Set the Instant Pot to Sauté (Normal). Melt 2 tablespoons of ghee, then add the cardamom pods, cinnamon stick, cloves, and bay leaf. Sizzle for 30–45 seconds until deeply fragrant. Stir in the ground coriander, turmeric, and half the garam masala; cook 20 seconds more.

Step 3: Sear the Chicken

Add the chicken pieces, salt, white pepper, and lemon juice. Sauté for 4–5 minutes, turning, until the pieces are lightly golden at the edges. Pour in the blended cashew-coconut paste and the remaining 1 cup of water. Stir well, scraping up any browned bits from the bottom (this prevents the Burn warning).

Step 4: Pressure Cook with Rice on Top

Cancel Sauté. Place a tall trivet over the korma. In a heat-safe bowl that fits inside the pot, combine the rinsed basmati rice, 1¼ cups water, salt, and ghee; set the bowl on the trivet. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. Let pressure release naturally for 10 minutes, then quick-release the rest.

Step 5: Finish the Gravy

Remove the rice bowl and trivet; fluff the rice and set aside. Switch the pot back to Sauté (Low). Stir in the whisked yogurt a spoonful at a time, then the heavy cream, the remaining ½ teaspoon garam masala, and the saffron milk if using. Simmer gently for 3–4 minutes until the gravy is velvety and coats the back of a spoon. Taste and adjust salt. Fish out the whole spices or leave them in for the table — your call.

Step 6: Serve

Ladle the korma into bowls, drizzle with cream, and garnish with sliced almonds and cilantro. Serve with the pot-in-pot basmati rice — or warm naan for mopping up every drop of that royal gravy.

Tips for the Best Shahi Korma

• Soak the cashews. Twenty minutes in hot water is the difference between a silky gravy and a gritty one.
• Whisk the yogurt before adding. Smooth yogurt stirred in off the boil won’t curdle; dumping cold yogurt into a rolling boil can split it.
• Don’t skip the scraping. Deglazing the pot after sautéing the chicken is what keeps the Instant Pot from throwing a Burn warning.
• White pepper keeps it pale. Traditional shahi korma is ivory-gold, not orange — white pepper and Kashmiri-free spice keep the color royal.
• Saffron is optional but transformative. A few threads bloomed in warm milk add aroma, color, and that unmistakable Mughlai perfume.

What to Serve with Shahi Chicken Korma

The pot-in-pot basmati rice is the natural partner, but warm naan or paratha is essential for scooping up the creamy gravy. For a dinner party, add a crisp kachumber salad or cucumber raita to cut the richness, and finish with something cool and sweet — mango lassi or kulfi.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days. The gravy thickens as it sits and tastes even better the next day.
• Freezer: Freezes well for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop over low heat with a splash of water or milk to loosen the gravy. Avoid hard boiling, which can split the cream and yogurt.

Shahi Chicken Korma FAQs

What does “shahi” mean in shahi korma?
“Shahi” means royal in Hindi/Urdu. Shahi korma traces back to Mughlai court cuisine, where dishes were enriched with nuts, cream, and saffron to be fit for emperors — milder and more luxurious than everyday curries.

Is shahi korma the same as white chicken korma?
Very close. “White chicken korma” is the common name for the same pale, cashew-based Mughlai curry. “Shahi korma” is the traditional royal name — same dish, same creamy cashew-coconut gravy.

Can I make this without an Instant Pot?
Yes. Follow the same steps in a heavy Dutch oven: simmer the korma covered on low for 25–30 minutes until the chicken is tender, and cook the rice separately.

My korma gravy split — what went wrong?
Almost always the yogurt: it was added cold to a boiling gravy, or it wasn’t whisked smooth first. Stir it in a spoonful at a time over low heat and you’ll be fine.

Is shahi korma spicy?
No — that’s the point. It’s a mild, creamy, faintly sweet curry. The warmth comes from cardamom and garam masala, not chilies, which makes it perfect for kids and dinner parties.

More Chicken Recipes You’ll Love

• Butter Chicken Recipe (Restaurant-Style Murgh Makhani) — another creamy classic, this one tomato-based with kasuri methi.
• Chicken Tikka Masala — charred tikka pieces in a spiced tomato-cream gravy.
• Chicken Rezala — Bengali white chicken curry with poppy seeds and yogurt.
• Chicken Handi — a rich, rustic one-pot curry cooked handi-style.