A bowl of chicken curry garnished with fresh cilantro
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Chicken Korma Recipe (Pakistani Style)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Chicken korma is a rich, mild Pakistani curry built on yogurt, fried onions and whole spices. It is a staple at weddings and family gatherings and is usually served with naan or plain rice.

The key is patience: fry the onions slowly, add the yogurt off the heat so it does not split, and cook the masala until the oil separates.

Why you will like this version

  • A silky, not watery, gravy from fried onions and yogurt.
  • Mild enough for children, with chili you can adjust.
  • Uses simple whole spices from any grocery store.

What is chicken korma?

Korma comes from a Mughal cooking technique of braising meat in yogurt and fried onions. The Pakistani version is richer and spicier than many western versions and is built on ghee, onions and whole spices rather than cream.

Ingredients that matter

  • Bone-in chicken: gives a deeper gravy.
  • Full-fat yogurt: whisk it smooth and add it at room temperature.
  • Fried onions: cook them golden brown, then blend half for a thick gravy.
  • Whole spices: green cardamom, cloves, cinnamon and bay leaf.

Tips for the best korma

  • Take the pot off the heat and cool for a minute before adding the yogurt, then stir constantly.
  • Cook on medium heat until the oil rises to the top.
  • Finish with a small spoonful of ghee for shine.

Chicken Korma Recipe (Pakistani Style)

Chicken Korma Recipe (Pakistani Style)

Pakistani chicken korma with a rich yogurt and fried-onion gravy, whole spices and a fragrant finish.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken bone-in pieces
  • 0.5 cup ghee or oil
  • 3 large onions sliced
  • 1 tbsp ginger garlic paste
  • 1 cup plain yogurt whisked, room temperature
  • 2 tsp red chili powder
  • 1 tbsp coriander powder
  • 0.5 tsp turmeric powder
  • 2 tsp salt
  • 4 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 cup hot water
  • 1 tsp garam masala
  • 0.25 cup fresh coriander chopped

Method
 

  1. Heat the ghee and fry the sliced onions until deep golden, about 15 minutes. Remove half and blend to a paste with a little water.
  2. Add the whole spices to the pot with the remaining onions. Fry for 30 seconds.
  3. Add the chicken and ginger garlic paste. Cook on high heat for 8 minutes until browned.
  4. Add the chili powder, coriander, turmeric and salt. Stir for 2 minutes.
  5. Turn off the heat. Add the whisked yogurt and stir well. Return to medium heat and cook for 10 minutes until the oil separates.
  6. Add the onion paste and hot water. Cover and simmer on low for 20 to 25 minutes until the chicken is tender.
  7. Stir in the garam masala and coriander. Serve with naan or rice.

Notes

The gravy thickens as it cools. Add a splash of hot water when reheating.

Frequently asked questions

Why does my yogurt curdle?

The pot was too hot or the yogurt was cold. Whisk it smooth, bring it to room temperature and add it off the heat while stirring.

Can I use boneless chicken?

Yes, but cook it for 10 minutes less. Thighs stay juicier than breast.

Is chicken korma spicy?

It is mild by default. Add 1 to 2 green chilies or more chili powder for heat.

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