Chicken Korma Recipe (Pakistani)

Name: Chicken Korma Recipe (Pakistani)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 500 grams skinless chicken pieces; ½ cup oil; 2 cups onions (1 cup= 1 medium onion); 5 nos cashew (or almonds, more to garnish); 1 cup yogurt; 5 cloves; 5 green cardamom; 1 teaspoon cumin seeds; ¼ teaspoon pepper corns; 2 inch cinnamon stick; 1 black cardamom; 1 bay leaf; 1 tablespoon green chili paste; 1 tablespoon garlic paste; ½ tablespoon ginger paste; 2 teaspoon coriander powder; ½-1 teaspoon red chilli powder (adjust to spice preference); 1 teaspoon Kashmiri chili powder (optional for red color); ½ teaspoon turmeric powder; ½ teaspoon salt (or to taste); 1 tablespoon kewra water (or rose water); ½ cup water

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4.90 from 29 votes

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Looking for an easy, tasty, and the best chicken korma recipe that is made in just one pot? This authentic, repeatedly tested recipe, bursts with desi flavors. You just need 40 minutes to make it. Taste so good! Scroll down to see the photos!

Chicken in black serving pot with taftaan and sheermal on the side.

Update: The post was originally published in 2017. The recipe is fully updated with new photos and a repeatedly tested easier and tastier recipe.

In broader terms, as Gordan Ramsay puts it, Chicken Korma is a South Asian dish featuring chicken or meat in a rich spiced sauce made of cream or yogurt or coconut cream.

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Origin
What makes this recipe authentic?
Ingredients
How to make it?
Expert Tips
Recipe FAQs
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Origin

Korma originated in the Mughal kitchen in the 16th century where spices and nuts were profuse. This recipe shares the authentic Muglai Chicken Korma, often called Shahi Korma, (shahi means Royal). Many other recipes developed in that time like Haleem, Biryani, and Shami kabab.

From there Chicken korma spread to other regions including Uk under British rule and further when South Asian immigrant took their heritage around the world. 5 centuries later the Korma has many variations and many versions.

There are many versions of korma, the popular ones are a milder and cream-based UK version, the vegetarian nav ratan korma, the North Indian and Pakistani yogurt-based korma, and the South Indian coconut cream based korma, and white korma.

Now, what we will be discussing here is authentic Pakistani Chicken Korma (or qorma) which is a moderately spiced yogurt-based curry. 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.

A close shot korma showing the rich texture.

What makes this recipe authentic?

Did you see that close-up above? An incredible Chicken korma that I know as a born, bred, and residential Pakistani, who learned cooking from previous generations not online, has these qualities.

Aroma: You smell it and know it’s korma curry. Without a doubt, the kewra water and whole spices play a big role here. If you skip 1-2 spices that’s ok.
Texture: Korma has light smooth gravy (not creamy or pasty ) with oil separating profusely. You can always remove excess oil.
Color: Pakistani Korma has reddish-orange oil separating on the side with light orangish brown gravy. The shahi (royal) and Mughlai (of Mogal kingdom) versions laden with extra nuts or cream, might have lighter shades. The White Chicken Korma is another version served to Emperor Shah Jahan at the opening of the Taj Mahal.
Yogurt-based: The authentic Korma that came into being in the Mughal kitchen was without tomato because tomato came to India in the 16th century and was cultivated by the British in the 18th century. So these tomato-deprived people (Mogol chefs) had to rely on yogurt.
Tomatoes taste great in any curry and you may add a tablespoon of tomato paste but you can’t call that authentic Korma, it’s your version.
This korma tastes very similar to what you get in Pakistani weddings that are never garnished with cilantro; because it’s not Aloo Gosht or Nihari. It’s Korma or Qorma.
I want you to know these to save you from ridicule from pedantry. Just know the basics then cook as your heart desires.

Ingredients

Now you know the prerequisite of a good authentic Chicken Korma, let’s dive into the ingredients. The image is self-explanatory and most ingredients are common so I’ll skip further detail.

Chicken: A traditional Mughlai korma is always made with bone in chicken.
Onion: Try to use purple onions. If you have to use store-bought fried onions, make sure they are good quality, fresh, and smell good.
Spices: Most of the spices are basic like red chili, coriander, cumin, cardamoms, cinnamon, cloves, bay leaf, and pepper. You can switch whole spices for ground spices. The red color is coming from the red chili and Kashmiri chili powder.
Ginger, garlic, chili
Yogurt: Use fresh and unsweetened yogurt that isn't too sour.
Oil: I used neutral-tasting vegetable oil, ghee can be used as well.
Kewra water: This is an important ingredient and that specific korma aroma comes from this ingredient. You can substitute it with rose water. Kewra water is a diluted form of kewra essence. So in case, you have kewra essence in hand. Use just 1 to 2 drops.
Cashew: This optional but recommended ingredient. It provides richness to the gravy as well as binds the gravy giving it a more uniform consistency. You can substitute it with almonds as well.

How to make it?

I wish I can express in words how many times I tried this recipe and how much research, I did before I could claim it as the most authentic version of traditional Pakistani chicken korma.

A college of steps to show frying to chicken korma.

In the pot fry thinly sliced onions for 7-10 minutes until soft begins to turn golden. (Pro tip: Make sure you have enough oil to fry onions without burning. Keep your heat on medium. The onions slices on the side cook quickly so bring the onions to the center as you stir for even cooking.)
When you see onion slices separating in oil without clumping. Add cashew nut and let it roast. Adjust heat as needed and stir constantly towards the end.
Have a look at light golden evenly fried onions. Remove the onion from the oil. Try pressing the onion on the wall of the pot to squeeze as much oil as possible.
Transfer fried onions and cashew to a blender also add the yogurt and blend until absolutely smooth. Set aside.

In the oil, sizzle the whole spices for 1 minute then add garlic, chili, and ginger paste. Let it sizzle for a few seconds.
Add chicken and whole spices. Stir fry the chicken for 5 minutes until the color of the chicken changes and it gets a few golden marks.
Add the onion-yogurt paste and water to the chicken.
Mix well, the gravy will be peachish. Cover and cook chicken on medium heat for 15 minutes until chicken is tender and oil separates profusely.
Check at intervals and add little water to adjust the consistency if needed.

I'm so proud of this! Yummy Chicken Korma is ready. This taste is so satisfying with taftaan and sheermal.

Expert Tips

Do not burn your fried onion. Be patient, it just requires a few minutes of attention. Try to do other prep steps while onions are frying.
Korma is all about fried onions, making your own fried onion or barista is recommended. The onion-flavored oil has a lot of flavors. You'll need about 1 cup of prepared barista loosely packed.
One thing worth mentioning is to remove whole spices as you serve. Do not bite into it, just treat them like bones.
Do not add more yogurt or cashew. The taste and color both will be disturbed.
Make sure your yogurt is not sweetened.
Nutmeg and mace are often added to korma, you can add those while frying the whole spices. I didn't because we are allergic to it.
If you scale the recipe to 2X 3X or 5 X. The cooking time will increase. I will recommend frying onion in batches without overcrowding.
Chicken korma thickens as it cools, add 2 tablespoons of water when reheating or as needed.

Recipe FAQs

How to store Chicken korma?

Chicken Korma can be stored in the fridge for 2-3 days. Or you can freeze it for 2 months. The profuse amount of oil makes it good for tin packing as well.

What to serve with korma?

Korma is served with taftan, naan or sheermal. However, it tastes great with roti and chapati too. Pair it with some fresh salad and desi meetha like Kulfi or kheer.

Can I use a pre-made spice mix?

Shan masala or national are 2 widely used brands. Skip all whole spices and dry powdered spices and use just 1 ½ tablespoon of the spice mix. Add more if/as needed after tasting.

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I took this photo while testing the recipe without cashew. The texture is still good. I added this to show you Taftan (left) and sheermal (right).

Hungry for Chicken Curries? Check these!

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