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Chicken korma recipe Pakistani desi style
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4.75 from 8 votes

Chicken Korma Recipe Pakistani desi style

An easy korma recipe for everyday cooking.
Course Main Course
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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)


  • 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.


Serve with taftan or sheermal.