Mutton Shahi Korma Recipe | Easy Deggi Mutton Korma (Restaurant Style)
You can make restaurant-style mutton korma at home, be it Mutton Shahi Korma recipe or Mutton Deggi Korma. This mutton korma can be easily made with some homemade spices, yogurt, and desi ghee (clarified butter); and the taste is just awesome.
You can see that mutton korma is found almost everywhere in India, but it is known by different names in different places. Just like Shahi Mutton Korma, Mutton Degi Korma, Hyderabad’s conventional Korma which is famous as Hyderabadi Mutton Korma, Lucknowi Mutton Korma which is also known as Awadhi Mutton Korma.
Since it has different names, so the making procedure is also a little different but the base of the recipe is the same everywhere. That’s means, the marination which is the most essential part of any type of mutton recipe is the same and does with almost the same ingredients.Mutton korma is a traditional dish where the marinated mutton pieces are cooked in a special gravy that is made with some rich ingredients. Cashew, poppy seeds, watermelon seeds, makhana, etc are used to make the gravy rich and give shahi feelings. For this reason, it is also called Shahi Mutton Korma. Yes, mutton korma is really rich in flavor and just awesome in taste.
History of Korma
If you go looking for history, Korma is a Mughlai dish. However, although I am not completely sure, I know that this korma has been prevalent since the 16th century.
Classically the flavor of any korma comes from a special mixture of spices like coriander, cumin, pepper, nutmeg, etc and combined with yogurt and cook slowly in low temperature or medium heat. As slow as you can cook this korma, you can see the juice of meat comes outside and continue the cooking with the meat juice. This process takes this recipe to the next level.
Why You’ll Love This Mutton Shahi Korma Recipe
If you’re craving a rich, flavorful, and authentic Mughlai mutton curry, this Mutton Shahi Korma recipe will win your heart (and your taste buds)! Why you should try this easy Degi Mutton Korma:
1. Royal and Authentic Mughlai Flavor
This dish brings the luxurious essence of Mughlai cuisine to your plate — with the perfect blend of yogurt, saffron, nuts, and aromatic spices. It’s just like what you’d find in an old Delhi royal kitchen or at a traditional Indian wedding.
2. Restaurant-style Flavor at Home
This easy Mutton Degi Korma recipe tastes just like what you’d find in a high-end Indian restaurant — without any of the fuss. It’s slow-cooked so that the mutton soaks up all the rich, creamy, spicy flavors.
3. No-fail cooking method
Whether you’re new to Indian cooking or a pro, this Indian royal mutton curry recipe is straightforward. Step-by-step instructions, easy-to-find ingredients, and no complicated prep — just delicious results.
4. Perfect for special occasions and festivals
From Eid and Diwali to family dinners or weekend indulgences, this Shahi Korma with mutton makes a bold, celebratory statement. Serve it with naan, paratha, or saffron rice, and you’ve got yourself a hearty meal.
5. Customizable heat and spice levels
You can easily control the richness and spice by adjusting the degi mirch (mild chili powder used for color and flavor). Want it spicier or milder? Take your pick — this recipe adapts to your taste.
6. Protein and Gluten-Free
With a protein-packed base of bone-in mutton, this curry is naturally gluten-free and satisfying, making it perfect for a healthy family dinner.
Expert Tips to Nail This Mutton Shahi Korma Recipe
If you want to recreate that authentic Mughlai restaurant-style Mutton Shahi Korma at home, these expert tips will take your dish from good to unforgettable! Follow these tried-and-tested hacks for the richest flavor and perfectly tender mutton every time.
Marinate mutton for maximum flavour
The most important part of this recipe is marinate mutton for korma. Always marinate mutton for at least 1-2 hours (overnight is better). Yogurt not only tenderizes the meat but also helps the spices penetrate deeply, giving you a deliciously deggi mutton korma that is juicy and well-balanced.
Use bone-in mutton to enhance the flavor
Always I prefer bone-in mutton for korma. Bone-in mutton adds more flavor than boneless curry. Slow cooking of marrow bones makes the Shahi Korma gravy even creamier and more decadent. So you always need this type of mutton to cook an authentic mutton korma recipe.
Fry the onions only until golden brown
Golden brown fried onions (birista / barista) are the key to a deep, rich flavour and colour in the dish. Do not burn them, as they will turn bitter and spoil the Mughlai flavor. You can also grind the birista for shahi korma into a paste for a smooth gravy texture. This fried onion paste for mutton korma is the real secret to restaurant-like taste that you too will know from now on.
Degi Mirch for that iconic red color
Use deggi mirch (a mild red chili powder) to get the signature rich color without adding extra heat. This is what gives your mutton deggi korma that restaurant-like look. Always use deggi mirch for mutton curry to bring out the color. If you cook mutton korma with deggi mirch, you will get an awesome flavor along with its red hue.
Cook low and slow for perfectly tender mutton
Making mutton takes time. Simmer the korma on low heat for 60-90 minutes or pressure cook it for faster results. But always opt for slow-cooked mutton korma. The longer it cooks, the deeper the flavour.
Use Full-Fat Yogurt or Hung Curd
Low-fat Yogurt can curdle during cooking. Hence always use full-fat yogurt or hung curd to ensure creamy and smooth gravy. So this is my recommendation to use full-fat yogurt for mutton korma and here are some special mutton korma tips for you.
Add Nut Paste for Royal Richness
The combination of cashew and almond paste gives this korma its royal texture and taste. For an extra Mughlai flavour, you can also add poppy seeds (khus khus), and a touch of makhana. When you make Shahi korma with cashew paste, you will find that the gravy has a different texture that will give you a royal filling.
Don’t Skip the Kewra & Saffron
Finish by soaking keora water and a few strands of saffron in hot milk. These will give your curry a heavenly aroma and a truly luxurious taste. Adding saffron in mutton korma adds a different flavor along with its royal taste. That is why saffron is the best aroma for Mughlai korma.
Pair It Right for the Best Experience
If you are wondering what to serve with mutton korma, serve your mutton shahi korma hot with Bali naan, tandoori roti, saffron rice, or cumin rice. Don’t forget to serve onion-cucumber salad and lemon wedges on the side! These are the best sides for deggi korma.
Mutton Shahi Korma | Easiest Mutton Deggi Korma Recipe
Mutton Shahi Korma is a rich and delicious Mughlai dish made with tender mutton, aromatic spices and a creamy, brown gravy. Made with saffron, yogurt and fried onions, this royal recipe is perfect for festive occasions or a luxurious weekend meal. This is one of the easiest and tastiest Deggi-style mutton korma recipes you will ever try!
Ingredients
For Marinating Mutton:
- 750g mutton (bone-in, cleaned and cut into medium pieces)
- 1 cup yogurt (thick, whisked)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 1 tsp red chili powder
- ½ tsp turmeric powder
For the Korma Gravy:
- 3 tbsp ghee (or oil)
- 2 tbsp refined oil
- 2–3 green cardamoms
- 1 black cardamom
- 4–5 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 tsp cumin seeds
- 2 medium onions, thinly sliced and fried until golden brown (birista)
- 1 tbsp coriander powder
- 1 tsp Deggi mirch (for deep color and mild heat)
- ½ tsp garam masala
- 10–12 cashews or almonds (soaked and ground into paste)
- 2 tbsp cream (optional for extra richness)
- A few strands of saffron soaked in 2 tbsp warm milk
- Salt to taste
- Water as required
- Chopped coriander and mint leaves for garnish (optional)
Instructions
Marinate the mutton
- In a large bowl, mix the mutton with the curd, ginger-garlic paste, salt, red chili powder, and turmeric.
- Cover and refrigerate for at least 1 hour. For a deeper flavor, it is better to refrigerate overnight.
Prepare the fried onions (birista)
- Heat the oil and ghee in a heavy-bottomed vessel.
- Fry the thinly sliced onions until golden and crisp. Drain and keep aside. (Keep 2 tablespoons for garnish later.)
Fry the whole spices
- In the same oil, add the cumin seeds, cardamom, cinnamon, bay leaves, and cloves.
- Fry until fragrant.
Cook the marinated mutton
- Add the marinated mutton to the vessel. Fry on medium-high heat for 10-12 minutes until the oil separates.
- Add coriander powder, dagi chilli, and half the fried onion.
- Mix well and cook for another 5 minutes.
Add almond paste and simmer on low flame
- Add cashew/almond paste. Stir and cook for 5 minutes.
- Add water (about 1.5 to 2 cups) to cover the meat. Cover with a lid and simmer on low flame for 45-60 minutes or until the mutton is tender.
Finishing touches
- Once the mutton is cooked, add saffron milk, cream (if using), remaining fried onion, and garam masala.
- Mix gently and let it simmer uncovered for 5-10 minutes until it becomes thick and glossy.
Garnish and serve
- Garnish with chopped coriander, mint, and a drizzle of ghee.
- Serve hot with naan, roti, beans, or basmati rice.
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 3175Total Fat: 250gSaturated Fat: 63gTrans Fat: 0gUnsaturated Fat: 173gCholesterol: 219mgSodium: 3672mgCarbohydrates: 159gFiber: 22gSugar: 28gProtein: 113g
Serving Suggestions for Mutton Shahi Korma Recipe
Planning a feast with Mutton Shahi Korma? This rich, Mughlai-style mutton curry deserves to be paired with classic Indian breads, rice, and sides to make your meal unforgettable. Here’s how to serve it like royalty!
With Indian Breads
- Butter Naan
- Lachha Paratha
- Sheermal or Taftan
- Tandoori Roti
Brush with ghee for an authentic touch!
With Rice
- Jeera Rice
- Saffron Basmati Rice
- Ghee Rice
- Mughlai Zafrani Pulao
Top with fried onions & coriander for flair.
With Light Sides
- Boondi or Cucumber Raita
- Pickled Onions (Laccha Pyaaz)
- Mint-Coriander Chutney
- Kachumber Salad
With Beverages
- Rose Sharbat
- Sweet or Salty Lassi
- Masala Chaas
Cooling drinks pair well with the spices.
Finish With Dessert
- Shahi Tukda
- Gulab Jamun
- Phirni
- Zafrani Kheer
Add a sweet ending to your royal meal.
Beautifully plated Mutton Shahi Korma with traditional sides and rose sharbat
Frequently Asked Questions About Mutton Korma
Mutton Korma is a rich, creamy Indian curry made with tender mutton pieces slow-cooked in a flavorful gravy of yogurt, fried onions, nuts, and aromatic spices. It is a royal Mughlai dish perfect for festive occasions.
Mutton Shahi Korma is richer and creamier compared to regular mutton curry. It uses cashew paste, saffron, cream, and ghee for a luxurious royal flavor.
Use bone-in mutton pieces like goat shoulder or leg for the best flavor and tenderness. Bones add richness to the korma gravy.
Yes, you can make Mutton Korma in a pressure cooker. Pressure cook the mutton for about 3–4 whistles until tender, then simmer with yogurt and nuts for a rich finish.
Essential spices include degi mirch, green cardamom, cloves, cinnamon, bay leaf, black peppercorns, and nutmeg for authentic Mughlai flavor.
Whisk the curd well and cook on low heat. Remove the pan from direct heat before adding yogurt and stir continuously to prevent curdling.
Yes! Mutton Korma tastes even better the next day as the flavors develop. Store it in an airtight container in the refrigerator for up to 2 days.
Mutton Korma is mildly spicy with a balance of sweetness from nuts and a creamy texture from yogurt, making it rich but not overly hot.
Serve it with butter naan, saffron basmati rice, jeera rice, sheermal, raita, pickled onions, and mint chutney for a complete royal meal.
Yes, you can prepare a no-onion, no-garlic version by using cashew paste instead of fried onions and enhancing flavors with saffron, yogurt, and rich spices.
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