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korma recipe
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5 from 1 vote

Pakistani Chicken Korma

Chicken Korma is a famous Pakistani dish known for its rich, creamy texture and the delicate balance of flavours.
Course Main Course
Cuisine Indian, pakistani
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

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

Note: For making Badami korma add, 2 tbsp peanut powder and a handful of blanched almonds ( soaked & peeled) in step number 7. The Badami Korma has a rich and nutty flavor from the addition of coconut powder and soaked almonds. The peanut powder adds a subtle kick of heat and a crunchy texture to the dish. This dish pairs well with rice or naan bread