Shan Korma Masalah 50g

Shan Korma Masala 50g in Thailand

Shan Korma Masala is the crowning glory of classic Mughlai feast cuisine. Tracing its lineage back to the royal banquets of Awadh and Delhi, an authentic Korma (Qorma) is characterized not by heavy tomatoes, but by a delicate, velvety emulsion of whisked yogurt, crisp fried onions crushed to a fine grain (danedaar), and floral whole spices that perfumes the entire room.

Shan’s master formulation balances the sweetness of caramelised onions with zesty ginger, brown cardamom, and fragrant screw pine essence, delivering restaurant-quality Shahi Korma effortlessly.

Aromatic Profile & Royal Ingredients

• Danedaar Texture: Specifically calibrated to produce the prized grainy gravy texture when blended with crushed fried onions and beaten yogurt.
• Floral Spices: Infused with green cardamom, mace, and nutmeg for royal banquet complexity.
• Balanced Warmth: Gentle heat that highlights meat sweetness rather than overwhelming delicate spices.
• Guaranteed Purity: No synthetic colorants, chemical binders, or artificial preservatives.

Master Shahi Korma Preparation Guide

1. Fried Onion Base: Heat 175ml cooking oil or ghee. Fry 3 finely sliced onions until crisp and golden brown. Drain on paper towels and crush coarsely by hand when cooled.
2. Sear Meat: In the same oil, add 1kg chicken, mutton, or beef with 2 tbsp garlic-ginger paste and sauté for 5 minutes until meat is lightly browned.
3. Whisk Yogurt & Spices: Beat 200g plain yogurt with 1 packet (50g) Shan Korma Masala. Pour into the meat, add 1–2 cups water, cover, and simmer on medium-low heat until the meat is thoroughly tender.
4. Grainy Finish (Danedaar): Stir in the crushed fried onions and simmer on low flame for 5 to 8 minutes until the gravy thickens to a glossy, grainy consistency and the aromatic oil separates on top. Garnish with slivered almonds and serve with hot sheermal or naan.

Technical Specifications Matrix