Chicken Korma is a popular dish in Indian and Pakistani cuisine. The authentic Pakistani Chicken Korma Recipe is made with tender chicken pieces, which are complemented by rich and royal gravy, which is made with a combination of flavorful spices and yoghurt. Chicken korma is ideally served as dinner on festive occasions. EID and weddings would be incomplete without chicken korma.
Table of Content:
- What Is Chicken Korma?
- How to make this recipe
- Ingredients you will need
- Pakistani Chicken Korma Recipe
- Variations
- Chicken korma VS chicken curry
- What to serve with Chicken Korma?
- How to store & freeze?
- FAQs
- Recipe Card
- Pro Tips
What Is Chicken Korma?
Chicken Korma originated in the Mughlai cuisine of the Indian subcontinent. It is a flavorful and mildly spiced dish made with chicken, cooked in a creamy sauce with yoghurt and a blend of spices such as cardamom, black peppercorns and cinnamon. Fried onions, ginger, and garlic are typically used, and its often garnished with almonds, cashews, and ginger juliennes.
Chicken Korma is a famous Pakistani dish, popularly known as “Shadiyon Wala Korma ” or “Deghi Korma”, and it is often served with rice or sheermal/ taftaan. “Korma” is derived from the Urdu word “Kormah,” which means to braise. The dish is known for its rich, creamy texture and the delicate balance of flavours from the combination of spices used in its preparation. While the dish may be made with a variety of meats, chicken is the most commonly used protein in this recipe.
How to make this recipe:
Deghi Chicken Korma is a delicious and spicy variation of the classic Indian dish often associated with the Mughlai cuisine of the Indian subcontinent. Here are the simple steps for the korma recipe ;
- Frying Onions
- Korma gravy
- Slow cooking and Garnishing
Ingredients you will need:
A few notes on ingredients:
- Onions: Three medium-sized onions are fried and then grind/ crushed to form the thick base of the korma. As fried onions also add a sweet and caramelized flavour to the dish.
- Oil: It is used in frying onions and later in making chicken korma gravy. Either of cooking oil can be used, but traditionally, ghee or clarified butter is used for a richer flavour.
- Ginger garlic paste: A tablespoon of ginger-garlic paste is added to enhance the taste and aroma of the dish.
- Cardamom pods: Add a unique aroma and flavour to the dish.
- Cinnamon stick: One cinnamon stick adds a warm, sweet flavour to the dish.
- Black peppercorns: One teaspoon of black peppercorns is added to the dish to give a slightly spicy flavour.
- Chicken: One whole chicken, cut into pieces, is the main ingredient in this dish. Or you can also use boneless chicken if you prefer.
- Spices: Basic pantry spices and salt is added for flavour and to enhance the dish’s taste.
- Cube: A cube of chicken bouillon or stock is added to give the dish a richer flavour.
- Shan korma masala: One tablespoon of Shan korma masala is added to enhance the dish’s flavour. This is a pre-made spice blend containing a mixture of various spices.
- Kewra water: One tablespoon of kewra water is added for its unique aroma and flavour.
- Ginger Juliennes: Ginger Juliennes are used for garnishing the dish. These thin slices of ginger are cut into long, thin strips.
Overall, these ingredients are carefully chosen to give the Deghi Korma a unique taste and flavour that is sure to impress.
Pakistani Chicken Korma Recipe:
The recipe for Chicken korma is known for its rich, creamy texture and the delicate balance of flavours that come from the combination of spices used in its preparation. Let’s Start the recipe;
Step 1: Frying Onions
First of all, finely slice the three medium onions. In a large pot, add oil, then fry the thinly chopped onions until golden brown; take them out on a kitchen towel, then roughly crush/ grind them and set them aside.
Step 2: Chicken Korma Gravy
In the same pot, Add 3/4 cup oil to the pot, add ginger garlic paste, cardamom pods, cinnamon sticks, and black peppercorns. Now add the chicken pieces and saute until golden brown.
In the same pot, add Kashmiri red chilli powder, turmeric powder, salt, cube, and Shan korma masala along with 1/4 cup of water—Bhonofy (saute) for 5 minutes. Whisk the yoghurt and add it to the pot along with the crushed fried onions. Bhonofy for another 10 minutes.
Step 3: Slow cooking and Garnishing
Now add 1 cup of water. Reduce the heat to low and cover the pot with a lid. Let it cook on dum (low heat) for 15 minutes. Once the chicken is done, add cardamom powder, garam masala powder, jaifal & jawatri powder, and coconut powder (dissolved in 2 tbsp water). Stir well and let it come to a boil. Add kewra water and korma essence stir well, and cook for a few more minutes.
Garnish with ginger juliennes before serving.
Note: For making Badami korma add 2 tbsp peanut powder and a handful of blanched almonds ( soaked & peeled) in the last. The Badami Korma has a rich and nutty flavour from the addition of coconut powder and soaked almonds. The peanut powder adds a subtle kick of heat and a crunchy texture. This dish pairs well with rice or naan bread.
Variations of this recipe:
Chicken Korma is a versatile dish; various types of korma dishes originate from different regions and cuisines: Here are various possible variations of Chicken Korma:
- Mutton Korma: Mutton Korma is a variation of Chicken Korma made with tender pieces of mutton instead of chicken. Get the recipe from here.
- White Korma – A variation of the classic korma dish made without red chilli powder. It has a mild and creamy flavour and is often served on special occasions.
- Lamb Korma – A rich and flavorful dish made with bone-in lamb meat, yoghurt, cream, and a blend of aromatic spices.
- Badami Korma – A rich and nutty dish made with meat, almonds, and aromatic spices. It is a popular dish in Mughlai cuisine.
- Fish Korma – A flavorful dish with fish, yoghurt, cream, and aromatic spices. It is a popular dish in South Asian coastal regions.
Each type of korma has its own unique flavour and ingredients, making them popular dishes in their respective regions and cuisines.
Difference between chicken korma and chicken curry?
Both chicken korma and chicken curry are everyday meals in India and Pakistan, although they have different flavors and textures.
| Chicken korma | Chicken curry |
|---|---|
| Chicken korma has rich, thick and crumbly gravy texture. | Chicken korma has a rich, thick and crumbly gravy texture. |
| Because of the heavy incorporation of yogurt as part of its main ingredients. | Curries are often tomato-based. |
| Chicken korma has a creamy, nutty sauce that is milder in heat, | Chicken curry has a spicier sauce. |
What to serve with Chicken Korma?
Chicken Korma can be served in a variety of ways depending on personal preference and cultural traditions. Here are some popular ways to serve Chicken Korma:
With Sheermal: Chicken Korma is best served with Sheermal or taftaan, a soft and fluffy flatbread. The naan bread can scoop up the sauce and chicken pieces.
With Rice: Chicken Korma is often served with plain, boiled or flavored rice like saffron or Zeera rice.
With Salad: To balance out the richness of the Chicken Korma, it can be served with a simple side salad made with lettuce, cucumber, tomatoes, and onions. The salad can be dressed with lemon juice to add a fresh and tangy flavour.
Overall, Chicken Korma is a flexible dish, and it can be prepared in a variety of ways, also as per your family’s tastes and circumstances.
How to store Chicken Korma:
Firstly, let it cool down to room temperature before storing it. Keep the Chicken Korma in a pot with a lid or an airtight container. Place the container or pot in the refrigerator and store for 3-4 days.
-How To freeze Chicken Korma:
Let the Chicken Korma cool down to room temperature, then freeze it. Transfer the Chicken Korma to an airtight container or a freezer-safe bag. Label the container or bag with the date and the name of the dish. Place the container or bag in the freezer and store for up to 3 months.
-How to thaw and reheat frozen Chicken Korma:
Frozen Chicken Korma should be taken out of the freezer and put in the refrigerator to thaw overnight. Once the Chicken Korma has defrosted, then place it in a pot or pan afterwards, and warm it over low to medium heat. To prevent sticking or burning, stir occasionally. Similarly, You may reheat the Chicken Korma in the microwave but stir it regularly to maintain uniform heating.
FAQs
Q: What makes a good chicken korma?
A: A good chicken korma should have a well-balanced blend of spices and a creamy texture that comes from the addition of yoghurt and crushed onions. It is also equally important to have tender and juicy pieces of chicken.
Q: Can I make chicken korma ahead of time?
A: Chicken korma can be made ahead of time and stored in the refrigerator or freezer. It is a great dish to make in large batches for meal prep or dawats.
Q: What should I serve with chicken korma?
A: Naan bread, rice, Sheermal, or roti are typically served with chicken korma in Indian cuisine. It can also be offered with raita or other condiments on the side.
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Pakistani Chicken Korma
Ingredients
For frying Onions:
- 1/2 cup Oil
- 3 medium Onions finely sliced
For Chicken Korma gravy:
- 2 tbsp Ginger garlic paste
- 5-6 pods Cardamom
- 1 Cinnamon stick
- 1 tsp Black peppercorns
- 3/4 cup Oil
- 1 kg Chicken cut into medium pieces
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Turmeric powder
- 1 tsp Salt or to taste
- 1 Chicken Cube maggie
- 1 tbsp Shan korma masala
- 1 1/3 cup Yogurt
- 1/2 tsp Cardamom powder
- 1 tsp Garam masala powder
- 2 tbsp Coconut powder (dissolved in 2 tbsp water)
- 1/4 tsp Jaifal & jawatri powder
- 1 cup Water or as required for desired thickness
- 1 tsp Kewra water
- 1/2 tsp Korma essence optional
For Garnish
- 1 tbsp Ginger juliennes
Instructions
- In a large pot, add oil then fry the thinly chopped onions until golden brown, take them out on a kitchen towel, then roughly crush/ grind them and set them aside.
- In the same pot, add 3/4 cup oil, ginger garlic paste, cardamom pods, cinnamon sticks, and black peppercorns. Saute for a few seconds.
- Add the chicken pieces and saute until golden brown.
- Now add Kashmiri red chilli powder, turmeric powder, salt, cube, and Shan korma masala along with 1/4 cup of water. Bhonofy (saute) for 5 minutes.
- Whisk the yoghurt and add it to the pot along with the crushed fried onions. Bhonofy(saute) for another 10 minutes.
- Now add 1 cup of water and Reduce the heat to low and cover the pot with a lid. Let it cook on dum (low heat) for 15 minutes.
- Once the chicken is done add cardamom powder, garam masala powder, jaifal & jawatri powder, coconut powder (dissolved in 2 tbsp water). Stir well and let it come to a boil.
- Add kewra water and korma essence stir well and let it cook for a few more minutes.
- Garnish with ginger juliennes before serving.
Notes
Pro Tips:
Here are some pro tips to help you make the perfect Chicken Korma:
- Frying the onions: Properly frying them until they are crispy and Golden helps add a rich texture to the Chicken Korma and beautiful golden reddish gravy.
- Don’t overcook the chicken: Cook the chicken until it is just cooked through and still tender.
- Adjust the spices to taste: Adjust the number of spices used in the Chicken Korma to suit your personal taste. Start with a few spices and gradually add more until you reach your desired level of spiciness.
- Garnish with nuts and herbs: Garnishing the Chicken Korma with sliced almonds, cashews, and chopped ginger Juliennes can add a nice crunch and flavour.
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Looks easy and yummy. Can’t wait to try this recipe on Eid.