One of South Asia's most famous curries, this Chicken Korma Recipe (Pakistani) has a rich history and flavor. This one-pot aromatic recipe with tender, succulent meat is a childhood favorite that has been passed down to me by my mother.
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With roots in the 16th-century Mughal Era, it is believed that a white korma garnished with 'vark' (silver or gold edible foil) was served to all the guests present at the inauguration of the Taj Mahal in Shah Jahan's court.
However, the most widely known and famous Korma is the Awadhi one. Adapted and changed from the Mughal version by the Nawabs of Lucknow, this is the yogurt and onion-based fragrant curry you're most likely familiar with.
Today, different regions across Southeast Asia have their own versions of the Chicken Korma recipe, just like they do of biryani and karahi.
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Why you'll love this recipe
- One-Pot Recipe - Unlike many Chicken Korma recipes, this one is cooked in one pot from start to finish, just like my butter chicken recipe, making the cooking and cleaning processes simple.
- Perfect for hosting - A delicious recipe traditionally popular when celebrating, this chicken korma recipe is perfect for entertaining.
- Not too rich - This recipe brings all the aroma and flavor a Korma promises without using excessively rich ingredients like heavy cream.
Ingredient notes
- Chicken - Bone-in chicken is essential for this Chicken Korma recipe. The bones release essential flavor to the curry as it slowly cooks.
- Cooking Oil - Korma typically has more oil than most other curries. This is essential for evenly browning the onions and roasting the meat and spices, known as "bhuna" in Pakistani terminology. Canola, avocado, sunflower, or other high-heat-index oil can be used.
- Onions - The onions provide the base of this curry and give it the correct thickness. About 1 cup of chopped yellow onions per pound of meat is a good measure since onions can vary in size.
- Spices - When dry roasting the whole spices, preheat a frying pan, add all of the whole spices, and keep stirring them till they're evenly roasted. Thirty seconds to 1 minute should be enough as over-roasting the spices will give them a burnt and bitter taste. While many people add in the whole spices as is, I roast and grind mine before adding them to the curry. The only thing that is added whole is the green cardamom.
- Yogurt - Whisk full-fat whole milk yogurt well to make a smooth paste. This will give the curry a smooth consistency similar to cream, minus all the fat.
- Kewra - A clear extract from the pandanus plant, this is used in many Mughal-era recipes such as Korma and Biryani. Essential to an authentic Korma, I highly recommend sourcing this via Amazon or using rose water as a substitute.
- Almonds - Blanched sliced almonds as a garnish are a signature way to finish a Korma. I add these right at the end to maintain their light crunch.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Shahi Korma - Try this richer and creamier version, with the addition of heavy cream and sometimes even condensed milk at the end.
- Kashmiri Korma - Tamarind, fennel seeds, turmeric, and dried cockscomb flowers make for a fun and unusual dairy-free version of this traditional Korma.
- South Indian Korma - Prepared with coconut milk and powdered coconut instead of yogurt or cream, this is another delicious version of Korma that is perfect for someone on a dairy-free diet.
- Goat Version - You're missing out if you've never tried goat korma! Since goat meat takes longer to cook, it releases more flavor as it cooks, and the final result is delicious.
- Gluten-free - Make a vegetable pulao to serve with your korma for a gluten-free meal.
- Keto - On a keto diet? Eat the korma with some cauliflower rice.
Step-by-step instructions
First step - Evenly brown the onions to a medium golden brown, and then add the garlic and ginger paste. Saute for about 1 minute to bloom, and mix all these ingredients to create the base for the Korma.
Second step - Add the raw chicken, a few pieces at a time, and roast until all the pieces are opaque, as pictured above.
Third step - Add the prepared spice blend and spice powders and roast the mixture for about 1 minute.
Fourth step - Once you have a cohesive mixture coating the chicken, add some water, cover, and cook the korma.
Fifth step - After about 30 minutes, uncover the pot and check to see if the chicken is tender. Dry out the remaining liquid.
Sixth step - Start adding the yogurt ¼ cup at a time and saute till you have a blended curry.
Seventh step - Add some water and simmer the Korma till the oil separates and you have the desired thickness.
Eighth step - Turn the stove off, crush the cardamom, and add the husk and seeds to the Korma. Add the Kewra next, making sure to stick strictly to the quantity in the recipe. Adding too much of this extract can make the Korma bitter. Cover and let the aromatics infuse the korma for about 5 minutes. Garnish with your almonds just before serving.
Expert Tips
- Grind the onions - Traditionally, onions for Korma are sliced very thinly and in semi-circular shapes. Many people brown them, crush them, and then add them to the curry at the end to thicken it. But over the years, I've learned that grinding them in my food processor, as shown above, saves me time, browns the onions evenly, and gives my curry the perfect consistency.
- Use bone-in chicken - This curry won't taste good with boneless meat. So go the extra mile and source the right meat.
- Add the yogurt slowly - Make sure to add the yogurt a little at a time to ensure that it doesn't curdle. If you skip this part, you won't have that creamy korma consistency.
- Don't add tomatoes - The authentic version of this curry doesn't have any tomatoes in it, and I highly recommend you don't add any. Tomatoes change the flavor profile of this ancient recipe and take away from the unique taste that is associated with it.
Recipe FAQS
In the absence of whole spices, mix a ¼ teaspoon of black pepper, nutmeg, mace, allspice, cloves, and cinnamon to create the necessary blend.
Or, to simplify it, add 1 ½ teaspoon of garam masala instead of all the whole spices.
Making a large batch of korma is very easy. However, for best results, either use a large wide cooking pot or else, first fry the onions and roast the chicken in batches and then cook everything together.
Leftover Korma can stay in your fridge for up to 2-3 days or in your freezer for up to 3 months.
Other recipes you may like
For more Pakistani recipes like this, check out 15+ Chicken Recipes From Pakistan. If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
Chicken Korma Recipe (Pakistani)
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Ingredients
- 2 lbs chicken
- ½ cup cooking oil
- 1 large onion see notes
- 2 teaspoon crushed ginger
- 2 teaspoon garlic paste
- 1 cup yogurt
- 6 green cardamom
- 2 tablespoon peeled and slivered almonds
- 1 tablespoon kewra
Korma Masala
- 10 peppercorn
- 6 green cardamom
- ½ piece nutmeg
- 5 piece mace
- 2 black cardamom
- 10 clove
- 1 inch cinnamon stick
- 2 teaspoon red chili powder
- 2 teaspoon salt
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
Instructions
Korma Masala
- Dry roast the whole spices for 30 seconds to 1 minute (just till the aroma is released).
- Grind to a powder and mix with the salt, turmeric, coriander, and red chili powder.
Korma
- Grind the onions to a fine pulp in the food processor. (see notes)
- Heat the oil and saute the onions till they are a medium golden brown.
- Add the garlic and ginger and saute for about 1 minute.
- Add in the chicken and roast it till it turns opaque. (see notes)
- Add in the Korma Masala and saute the mixture for a few minutes.
- Whip the yogurt until it's smooth and add it to the chicken mixture ¼ cup at a time, roasting the meat until you have a dense curry. (see notes)
- Once all the yogurt has been added, add 2 cups of water, stir, and cover the pot with a lid.
- Cook on low heat for 15 minutes till the curry thickens and the oil separates and rises to the top.
- Uncover, check that the chicken has cooked through, and the curry is the perfect consistency (see notes)
- Add the remaining six crushed pods of cardamom and the kewra. Stir, cover, and let the Korma sit for 5 minutes.
- Plate, and garnish the korma with the slivered almonds. (see notes)
Zoya Noon
It was so easy to make and was absolutely delicious! It had an authentic korma look and my family loved it! Will definitely be making it again.
Nosheen Babar
Thank you Zoya! I'm so glad everyone loved it!