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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.