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!
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
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.
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.
- 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
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.
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.
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.
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!
If you try this Chicken Korma recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Chicken Korma Recipe (Pakistani)
Ingredients
- ½ cup oil
- 2 cups onions, 1 cup= 1 medium onion
- 1 cup yogurt
- 5 nos cashew, or almonds, more to garnish
Whole Spices
- 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
- 500 gram skinless chicken pieces
Ground spices
- 2 teaspoon coriander powder
- ½-1 teaspoon red chilli powder, adjust to spice preference
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt , or to taste
- 1 tablespoon kewra water, or rose water
Instructions
- In the pot fry thinly sliced onions for 7-10 minutes until soft begins to turn golden. Add cashew nuts and let it roast until onions are lightly golden.
- Â Remove the onion from the oil. Try pressing 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 ground 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. 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.
- Garnish with roasted cashew and serve.
Notes
- Chicken: You can this korma with beef and mutton as well.
- Onion: Try to use purple onions. If you have pre-fried onions, you'll need about 1 cup.
- Spices: You can switch ground spices for whole spices. If you can't find 1-2 whole spices that's ok. It'll still taste delicious.
- Yogurt: Use fresh and unsweetened yogurt that isn't too sour.
- Kewra water: 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.Â
- 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.
Bilal says
Amazing love it i was searching for a different flavour and excellent experience thanks a lot
Recipe 52 says
I’m really glad you liked it. Thanks for leaving a lovely comment.
Siubhan says
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!!
Recipe 52 says
Thanks a lot for leaving a lovely review. I’m so glad you liked it. ?
Lamzalo says
Hi Zainab, This recipe looks delicious. But what do I do with the whole spices. Do I grind them in a mortar?
Recipe 52 says
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.
Delicious Cooking Recipes says
waoo looking awesome, I must try this cooking recipe. Thanks for sharing this delicious food recipe.
Recipe 52 says
Thanks 🙂
Cooking Recipes says
waoo looking awesome, I must try this cooking recipe. Thanks for sharing this delicious food recipe.
Recipe 52 says
Thanks a lot, do share the feedback. 🙂
Farooq says
Love from INDIA .
But seems little bit too oily.
Is this more spicy or semi spicy??
Recipe 52 says
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. ?
Sana says
This is a great recipe! Is there any difference between frying the onions before blending vs. frying them after?
Recipe 52 says
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.