Shahi Korma Masala

Tabani Shahi Korma Masala is a luxurious and refined spice blend inspired by the royal kitchens of Mughlai cuisine. Crafted to deliver a rich, creamy, and mildly spiced flavor, this masala transforms simple ingredients into an indulgent, restaurant-style korma.

Infused with a delicate balance of aromatic spices like cardamom, cinnamon, cloves, and nutty undertones, it creates a smooth, velvety gravy that is both elegant and deeply satisfying. The flavor profile is mild yet rich, with a subtle sweetness and a creamy texture that makes it perfect for all age groups.

Whether you’re preparing a festive feast or a special family dinner, Tabani Shahi Korma Masala ensures consistent taste, royal aroma, and a premium finish. It’s not just a spice mix—it’s a taste of tradition, luxury, and timeless flavor.

Detailed Recipe (Shahi Korma)

Ingredients:

• 500g chicken or mutton
• 1 cup yogurt
• ½ cup fresh cream
• 3 tbsp cashew paste
• 2 onions (thinly sliced)
• 2 tbsp Tabani Shahi Korma Masala
• 1 tbsp ginger-garlic paste
• 2 tbsp ghee or butter
• Salt to taste
• Saffron strands (optional, soaked in warm milk)
• Fresh coriander or nuts for garnish

Steps:

1. Fry Onions:
   Heat ghee or butter in a pan and fry sliced onions until golden brown. Remove half for garnish.
2. Prepare Base:
   In the same pan, add ginger-garlic paste and sauté for 1 minute.
3. Cook Meat:
   Add chicken or mutton and cook until lightly browned.
4. Add Yogurt:
   Lower the flame and add yogurt slowly, stirring continuously to prevent curdling.
5. Add Masala:
   Add Tabani Shahi Korma Masala and mix well.
6. Add Cashew Paste:
   Stir in cashew paste to create a rich, thick gravy.
7. Slow Cooking:
   Cover and cook on low heat until the meat becomes tender.
8. Finish with Cream:
   Add fresh cream and saffron milk (optional) for richness and aroma.
9. Final Simmer:
   Cook for 5–10 minutes until oil slightly separates and gravy thickens.
10. Serve:
    Garnish with fried onions and nuts. Serve hot with naan, roti, or rice.