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Indian Pakistani Chicken Recipes, Main Course

Chicken Korma Recipe Pakistani desi style|Step by step with photos

Step by step recipe of easy  Chicken Korma recipe Pakistani style with photos of each step.
Korma or qorma is a famous or in fact iconic Pakistani dish. It is often served in weddings and feasts. This dish entered Indian and Pakistani cuisine during Mughal Era. It is rich with spices and nuts; kewra or saffron is also added for aroma. As qorma, Korma literally means fried meat. Pardon me for a little extra oil.

It’s interesting to know that many Mughal dishes are without tomato. As tomato reached Asia in early 19 century and before that yogurt was used to add tartness to the food. So authentic Pakistani Chicken Korma recipe is without tomato. (Although some people add tomatoes in korma and it does taste yummy too but it’s not korma.)
Now this recipe is simple and easy. The method is slightly different as we will use onion paste instead of fried onions which is desi way of doing it. Taste is good. I’m not using nuts or saffron or cream and I have tried to keep it simple for everyday cooking. You might also like recipe of

White korma with almonds

Green chutney chicken,


White chicken curry with cashew nuts

Chicken seekh kabab.

How to make Chicken Korma recipe Pakistani style

Chicken Korma Recipe Pakistani desi style
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

An easy korma recipe for everyday cooking.

Course: Main Course
Cuisine: Pakistani
Servings: 4 people
  • 500 gram chicken, 8 pieces
  • 400 grams onions, 4 medium
  • ¾ cup Oil
  • 1 ½ tablespoon ginger paste
  • 1 ½ tablespoon garlic paste
  • 7 cloves (laung)
  • 7 green cardamom (hari elaichi)
  • ½ teaspoon pepper corns (sabut kali mirch)
  • 1 inch cinnamon stick
  • 2 teaspoon coriander powder (sookha dhanya)
  • 2 teaspoon red chilli powder
  • 1 teaspoon cumin (zeera)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon salt or more
  • 1 Cup Yogurt, whipped
  • few almonds (badaam)
  1. Make a paste of onion and set aside.
  2. In thick bottomed pot, fry onion paste in ½ cup oil for 5 minutes on medium heat till water dries up.

  3. Now, add remaining ¼ cup oil, ginger and garlic paste and spices to the onions. Fry for another 5-7 minutes with constant stirring. Till oil separates and mixture is golden brown.

  4. Add chicken to the pot and cover. Cook on slow flame for few minutes so chicken release water. Then cook chicken on medium heat as usual for 20 minutes or until tender. Add ½ cup water if required.
  5. Next, add yogurt to chicken. Mix well and cook for few more minutes until a layer of oil separates at the top.

  6. Garnish with almonds.
Recipe Notes

Serve with taftan or sheermal.

Step by step recipe of easy  Chicken Korma recipe Pakistani style

Chickan kormaWe start with blending onions into a fine paste.

Next in pot fry onion in ½ cup oil.

Fry till onion water dries up then add remaining  ¼ cup oil.

Add spices, ginger and garlic paste.

Now fry the onion paste with spices for 5-7 minutes until oil fully separates and onion are sticking to bottom. Stir constantly. This step is crucial to taste so being a bit patient will help.

Add chicken, cover the pot and cook on slow heat for few minutes until chicken releases water. Then cook on medium heat for 15 -20 minutes until tender. Check in between if required add half cup water.

Add whipped yogurt, mix well and cook for few more minutes.

Yummy Korma is ready.

Chicken korma recipe Pakistani desi style


  1. waoo looking awesome, I must try this cooking recipe. Thanks for sharing this delicious food recipe.

  2. waoo looking awesome, I must try this cooking recipe. Thanks for sharing this delicious food recipe.

  3. Farooq

    Love from INDIA .
    But seems little bit too oily.

    Is this more spicy or semi spicy??

    • Recipe 52

      Traditional Korma is oily dish. And you need to add extra oil for ‘bhunai’. You can remove and discard extra layer of oil when Korma is ready.

      It’s moderately spiced. Lots of Love from Pakistan. 😊

  4. This is a great recipe! Is there any difference between frying the onions before blending vs. frying them after?

    • Recipe 52

      Thanks. There will be a slight difference in taste and texture of gravy. You can also fry onions first and blend it, if that is easier for you.


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