Chicken Korma

This is a warm, deeply flavorful Chicken Korma/Qorma recipe that has all the authentic flavor with simple, easy-to-follow instructions. 

Korma or qorma is a famous or in fact iconic Pakistani dish. It is often served in weddings and feasts. It is rich in spices and some people also add nuts. Kewra or saffron are also added for aroma.Forgive me please for a little extra oil.

Chicken korma

What to serve with Chicken Korma?

This easy chicken korma recipe is rich with gravy, but it’s still really tasty.

Serve with naan, bread , taftaan , Sheermaaal , paratha and/or steamed rice or Cumin Rice.

Traditional Chicken Korma:

This is one of those traditional dishes, like Chapli Kabab , pulao and Biryani. My goal is to give simpler, easier, and healthier versions of these dishes with zero sacrifices on the classic, ‘authentic’ taste.

If that sounds good to you, then feel free to join my mailing list so you never miss a recipe. Are you ready?

Let’s go towards the recipe!

Crispy fried Onions for Chicken Korma:

Crisp fried onions are one of the main ingredients used in the Chicken Korma recipe. Here I used the homemade pan-fried onions.Just fry them until golden or crispy.

fried onions

You can also use the store bought crispy fried onions.

Homemade crispy Fried Onions:

  • Leave the onions on a kitchen paper towel , this will make them more crispy by absorbing the excess oil.
  • You can also freeze the fried onions in an open platter for a while , it will also help making it crispy.

Chicken Korma Gravy:

This Chicken qorma recipe is so easy can be made in one pot also be called as Chicken Korma instant pot.

After the onion frying process , add in the chicken in the same oil with some ginger garlic paste and saute until Golden.

Chicken

Easy 2 steps Thick Chicken Korma Gravy:

As for making the gravy thick , there are the two important steps .

1. Yogurt Masala Mix:

  • The first step is to ready the Chicken Korma masala mix with the handy Shan Korma masala packet by adding some extra salt and chili into the creamy yogurt and mix well.
  • Then add it in the sauteed Chicken already waiting in the pan and cook until chicken is half done and the oil starts to come over the surface and gravy starts to look a little thick.

2. Onion Masala Mix:

  • It’s time for the crispy fried onions to be crushed in chopper or with the mortar and pestle which is in the olden times normally used as a spice grinder, along with some whole spices and cardamoms .
  • Don’t make it a paste , keep it a little crumbly or in a crushed form because this will give the gravy a perfect thick crumbly look.
  • Add this mixture to the pan and cook for a couple of minutes until it gets infused in it. Then add in the water or milk for as much gravy or how much thick texture you want.
chicken korma pakistani

Drizzle some kewra water or Kewra essence in it and garnish it with ginger Julienne.

Also checkout Afghani Kabab with gravy .

Difference between Chicken Korma and other Chicken Curry

Chicken Korma is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients.

It is definitely a “must try” dish for any gathering accompanied by the Chicken Crescent Ring and followed by the Lotus Biscoff Lasagna .I am highly confident that it will impress not only yourself, but also your friends and family as well.

Pakistani Chicken Korma Recipe

Let’s made this lip-smacking Korma that starts to linger in my mouth because of its Amazing aroma filling my house.
Course Main Course
Cuisine Indian, pakistani
Prep Time 10 minutes
Total Time 45 minutes
Servings 8 People

Ingredients

  • 1 cup Ghee / oil
  • 2 cups Sliced Onions
  • 2 tbsp Ginger Garlic paste
  • 1 kg Chicken korma cut
  • 1 cup Yogurt
  • 1 packet Shan Korma masala
  • 1 tsp Salt or to taste
  • 2 tsp Red chili powder
  • 6 cloves
  • 2 black cardamom
  • 5 Green cardamom
  • 4 Black pepper corns
  • 3 Cinnamon sticks
  • 1 cup Milk / Water
  • 1 tbsp Kewra water

For Garnishing:

  • Almonds blanched
  • Ginger julienne

Instructions

  • In pot,add ghee and let it melt,add onion and fry until golden brown & set aside or put in freezer for making it more crispy.
  • In the same pot, Add ginger garlic paste saute it then add chicken and fry until chicken changes color,cover and cook for 4-5 minutes.
  • Then make the Chicken Korma masala mix with the handy Shan Korma masala packet by adding some extra salt and chili into the creamy yogurt and mix well.
  • Then add it in the sauteed Chicken in the pan and cook until chicken is half done and the oil starts to come over the surface and gravy starts to look a little thick.
  • It’s time for the crispy fried onions to be crushed in chopper or with the mortar and pestle which is in the olden times normally used as a spice grinder, along with some whole spices and cardamoms .Don’t make it a paste , keep it a little crumbly or in a crushed form because this will give the gravy a perfect thick crumbly look.
  • Add this mixture to the pan and Cook for a couple of minutes until it gets infused in it. Then add in the water or milk for as much gravy or how much thick texture you want.
  • Drizzle some kewra water or Kewra essence in it and garnish it with ginger Julienne and almonds .
  • Serve with naan, bread , taftaan , Sheermaaal , paratha and/or steamed rice or Cumin Rice.

Pro Tips:

  • Crispy fried onions step can be done a night before the occasion day , so it will be so quick to ready the dish on that day.
  • Don’t make the paste while crushing the fried onions , keep it a little crumbly or in a crushed form because this will give the gravy a perfect thick crumbly look.
  • For more thicker gravy, just crush the fried onions with your hands then add it directly to the pan.
  • For more authentic and rich flavor made this korma in ghee/butter instead of oil.
  • You can also use ready made whole spice powder in this korma recipe at onion crushing step.

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5 Comments

  1. Very different from the long version of the Korma recipe that I learned from my mom. I haven’t made it in so long because it takes 7 hours to make. It is cooked with layers of spices put in at different stages. No premade masala.

    Thanks for the simplified recipe. I will have to try your version and see how it turns out.

    Also thanks for visiting my blog. It gave me a chance to meet you and your recipes. 🙂

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