Chicken Korma Recipe

Introduction: The Crown Jewel of Pakistani Cuisine

Picture this: succulent pieces of chicken simmered in a luxuriously rich, creamy gravy, infused with aromatic whole spices, caramelized onions, and ground nuts—each bite transporting you to the royal kitchens of the Mughal era. This is Pakistani Chicken Korma, a dish that embodies comfort, tradition, and indulgence in every spoonful.

Unlike its spicier counterparts, Chicken Korma is all about subtle flavors, velvety texture, and slow-cooked perfection. It's the star of weddings, Eid feasts, and family gatherings—a dish that turns ordinary meals into celebrations. Whether you're new to Pakistani cuisine or a seasoned fan, this recipe will guide you to authentic, restaurant-quality results at home.

Why This Recipe Stands Out

✔ Rich, creamy, and mildly spiced—perfect for all palates
✔ Packed with traditional flavors (no shortcuts!)
✔ Uses simple techniques for foolproof results
✔ Pairs beautifully with naan, rice, or biryani

Ready to cook like a pro? Let’s begin!

Ingredients You’ll Need

For the Chicken & Marinade

• 1 kg chicken (bone-in for best flavor)
• ½ cup yogurt (whisked smooth)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp coriander powder
• Salt to taste

For the Korma Gravy

• ½ cup ghee or oil
• 2 large onions, thinly sliced (for caramelization)
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 cup yogurt (whisked)
• ¼ cup fresh cream (or coconut milk for dairy-free)
• 2 tbsp cashew paste (soaked & blended)
• 1 tbsp poppy seed paste (optional, for richness)

Whole Spices (Tempering)

• 1 bay leaf
• 4-5 green cardamom pods
• 1-inch cinnamon stick
• 4-5 cloves
• 1 black cardamom (badi elaichi)
• ½ tsp shahi jeera (caraway seeds)

Finishing Touches

• 1 tsp garam masala
• 1 tsp kewra water (or rose water, for fragrance)
• Fresh coriander & ginger juliennes (garnish)
• Fried onions (optional, for crunch)

Step-by-Step Cooking Method

Step 1: Marinate the Chicken

1. Clean and pat dry the chicken pieces.
2. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, and salt.
3. Coat the chicken well and marinate for 1-2 hours (or overnight for deeper flavor).

Step 2: Caramelize the Onions (Key Step!)

1. Heat ghee/oil in a heavy-bottomed pot.
2. Add sliced onions and fry on low-medium heat until golden brown (~15 mins).
3. Remove half the onions for garnish; blend the rest into a smooth paste (this thickens the gravy).

Step 3: Build the Korma Base

1. In the same pot, temper whole spices (bay leaf, cardamom, cinnamon, cloves) for 30 seconds.
2. Add ginger-garlic paste and sauté until fragrant.
3. Stir in tomato puree and cook until oil separates (~5 mins).
4. Mix in whisked yogurt (stir continuously to prevent curdling).

Step 4: Cook the Chicken

1. Add the marinated chicken and sear for 5 mins.
2. Pour in 1 cup water, cover, and simmer on low heat for 20-25 mins (until chicken is tender).
3. Stir in cashew paste, poppy seed paste, and cream. Simmer for 5 more mins.

Step 5: Finish with Aromatics

• Sprinkle garam masala and kewra water.
• Garnish with fried onions, coriander, and ginger.

Pro Tips for the Perfect Korma

✅ Low & slow cooking = richer flavor.
✅ Blend caramelized onions for a silky gravy (no lumps!).
✅ Balancing sweetness? Add a pinch of sugar if needed.
✅ Too thick? Adjust with warm milk or water.
✅ For extra richness, use almond paste instead of cashews.

Serving Suggestions

• Pair with:
  • Buttery naan or sheermal
  • Saffron basmati rice
  • A side of cooling raita
• Garnish with:
  • Silver leaf (varq) for a festive touch
  • Pomegranate seeds for a sweet crunch

Conclusion: A Dish Fit for Royalty

Pakistani Chicken Korma isn’t just food—it’s love served in a bowl. With its creamy texture, delicate spices, and melt-in-the-mouth chicken, it’s a dish that wows guests and comforts families.

Craving it yet? Light up your stove and let the magic begin!