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Home » Chicken Recipes » Chicken Korma Recipe Pakistani desi style

December 14, 2020

Chicken Korma Recipe Pakistani desi style

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Step by step recipe of easy  Chicken Korma recipe Pakistani style with photos of each step. This is authentic, degi and shahi korma that is often served in wedding ceremonies and is called shadoyoon wala korma.

Updated: 14 December, 2020

Chicken Korma served in bowl, with salad on the side.

What is Chicken Korma?

Korma is South Asian (that is Indian, Pakistani, Bangladeshi) yogurt based curry. What makes korma different from other curry is the strong aroma of cardamom and other whole spices.

Origin of korma

Korma is came in to being is the Mughal kitchen where spices and nuts were profuse. From there they spread to other regions including Uk under British rule and further when south Asian immigrant took their heritage around the world.

Types of korma

Different version of this dish developed, milder creamy UK version, spicier tangy desi version, white korma with nuts and so on.

Non-veg korma is can be made with lamb, beef or chicken which popular in Pakistan and Indian Muslims. Nauratan korma or Veg korma is usually made with 9 types of mixed vegetable and paneer or/and nuts. It is more popular in India.

Chicken korma recipe Pakistani desi style

Why tomato is not added in traditional korma?

It’s interesting to know that many Mughal dishes are made without tomato. As tomato reached Asia in early 19 century and before that yogurt or tamarind 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.)

What makes Pakistani korma different?

Korma or qorma is a famous or in fact iconic Pakistani dish. Pakistani korma is 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.

How to store korma?

Chicken Korma can be stored in fridge for 2-3 days. Or you can freeze it for 2 months.

What to serve with korma?

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

How to make Chicken Korma recipe Pakistani style

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. 

Onion paste.

We start with blending onions into a fine paste.

Fry onion paste.

Next in pot fry onion in ½ cup oil.

Add spices.

Fry till onion water dries up the add remaining  ¼ cup oil. Add spices, ginger and garlic paste.

Fried onions.

Now fry the onion paste with spices for 7-10 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

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 yogurt.

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

Delicious chicken korma in a black pot.

Yummy Korma is ready.

Hungry for Chicken Curries? Check these!

  • Hariyali Chicken Curry
  • Butter Chicken
  • Chicken Karahi
  • White Karahi
  • White Korma
Chicken korma recipe Pakistani desi style

Chicken Korma Recipe Pakistani desi style

An easy korma recipe for everyday cooking.
Click stars to rate this recipe!
4.82 from 11 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings : 4 people
Author: Mariam Sodawater

Ingredients

  • 500 gram chicken,, 8 pieces
  • 400 grams onions,, 4 medium
  • ¾ cup Oil
  • 1 ½ tablespoon ginger paste
  • 1 ½ tablespoon garlic paste

Spices

  • 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

Dairy

  • 1 Cup Yogurt,, whipped

Garnishing

  • few almonds , (badaam)

Instructions

  • Make a paste of onion and set aside.
  • In thick bottomed pot, fry onion paste in ½ cup oil for 5 minutes on medium heat till water dries up.
  • 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.
  • 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.
  • Next, add yogurt to chicken. Mix well and cook for few more minutes until a layer of oil separates at the top.
  • Garnish with almonds.

Notes

Serve with taftan or sheermal.
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Filed Under: Chicken Recipes, Indian Pakistani Chicken Recipes, Main Course Tagged With: Chicken Korma, chicken korma pakistani, korma recipe

Reader Interactions

Comments

  1. Siubhan says

    August 24, 2020 at 12:27 am

    5 stars
    Made this for the first time today… wow! The flavour was fantastic, very different to the creamy, sticky and bland UK versions I’ve eaten previously.

    Loved it and will, for sure, be making this again.

    Thank you for sharing your recipe!!

    Reply
    • Recipe 52 says

      August 24, 2020 at 12:29 am

      Thanks a lot for leaving a lovely review. I’m so glad you liked it. ?

      Reply
  2. Lamzalo says

    April 4, 2020 at 4:29 am

    Hi Zainab, This recipe looks delicious. But what do I do with the whole spices. Do I grind them in a mortar?

    Reply
    • Recipe 52 says

      April 9, 2020 at 11:32 am

      The spices are kept whole in the curry. You can remove it like bone while eating. Grinding is not recommended because the ground has a far stronger flavor than the whole and it will imbalance the dish making it too spicy.

      Reply
  3. Delicious Cooking Recipes says

    May 26, 2019 at 2:17 am

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

    Reply
    • Recipe 52 says

      July 11, 2019 at 12:08 pm

      Thanks 🙂

      Reply
  4. Cooking Recipes says

    May 26, 2019 at 2:16 am

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

    Reply
    • Recipe 52 says

      July 11, 2019 at 12:07 pm

      Thanks a lot, do share the feedback. 🙂

      Reply
  5. Farooq says

    December 17, 2018 at 9:15 am

    Love from INDIA .
    But seems little bit too oily.

    Is this more spicy or semi spicy??

    Reply
    • Recipe 52 says

      December 17, 2018 at 11:38 am

      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. ?

      Reply
  6. Sana says

    March 16, 2018 at 12:15 am

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

    Reply
    • Recipe 52 says

      March 16, 2018 at 5:59 am

      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.

      Reply

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Mariam Sodawater

Welcome to my blog! I’m a passionate foodie who focusses on South Asian Foods along with fusion food recipes, world food, baking, and so on. You’ll find step by step pictorial and videos here.  Feel free to ask queries in the comment. I love to help!

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