Our Pakistani Chicken Korma recipe is a curry is made from braising chicken in yogurt, and a lengthy list of spices, making this elegant curry fit for the royals.
What is Chicken Korma?
Korma can find its origins in the Mughal era, so it’s only fitting that we describe this curry as elegant. It’s no surprise that Korma is often served at weddings or celebrations!
Is this Pakistani Chicken Korma traditional and authentic?
We’re weary of using words like authentic or traditional to describe this Pakistani chicken korma recipe.
Every family has a different version of this dish, some use nuts in the sauce, others add cream, and yet others use a completely different blend of spices.
Like the majority of the recipes we’ve shared, these recipes have evolved through time and places we’ve lived. But the essence the dish remains: meat braised in yogurt and spices.
Yes, there is a lengthy list of spices!
But if you’re going to be experimenting with South Asian cooking, we guarantee you will use all these spices in many different Indian or Pakistani dishes!
Recipes you’ll love
If you’re looking for more classic Pakistani curry recipes, here are some of our favorites:
- Karahi Chicken: Chicken in Spicy Tomato Sauce
- Palak Chicken: Chicken and Spinach Curry
- Kofta Curry: Pakistani Beef Meatball Curry
- Chicken Ka Salan: Pakistani Chicken Curry Recipe
How to make Pakistani Chicken Korma?
#1: Marinate the chicken
Most of the time spent on this recipe is quite passive. Marinate the chicken in the yogurt paste with spices, and fried onions helps tenderize the meat before cooking it.
#2: Bloom the whole spices
Once you’re ready to start cooking, the first step is to bloom the spices. All this means is that we fry the whole spices in oil, before adding the rest of the ingredients.
Mom’s pro-tip: Let your sense of smell to guide you. When your kitchen is fragrant (like the holidays), you know the spices have bloomed.
#3: Fry the potatoes
After the spices have bloomed, add the potatoes for just a few minutes on medium heat, to start the cooking process.
#4: Let it braise
Add the meat, yogurt, and just a bit of water. Then let it all cook on super low heat.
How do I know when it’s cooked?
You’ll know the Chicken Korma is ready, when the chicken is cooked and the oil starts to float to the top!
What to serve with Chicken Korma?
Typically, Pakistani Chicken Korma can be served with rice, roti or naan, pretty much any carb-based Indian/Pakistani side dish.
Here are some of our favorite side dishes to serve with Chicken Korma:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Chicken Korma
Ingredients
- 1 whole Chicken cut into pieces, see notes
- 2 cups Yoghurt
- 1 cup Crushed fried onions
- 2 tbsp Ginger-garlic paste
- 2 Potatoes, large cut into 8 pieces each
- 1 cup Oil
- 1/2 cup Water
- 1 tsp Korma / kewra essence optional
Whole Spices
- 1 Bay leaf
- 4 Cloves
- 2 inch Cinnamon Stick
- 7 Black peppercorn
- 2 Black cardamon
Ground Spices
- 2 tbsp Coriander powder
- 1 tbsp Cumin powder
- 1 tbsp Red chili powder
- 1 tbsp Paprika
Garnishes
- Cilantro
Instructions
- Marinate chicken: In bowl, mix together the crushed fried onions, with all the ground spices (coriander powder, cumin powder, red chili powder, paprika), ginger-garlic paste, and yogurt. Add chicken and keep aside for 30 mins – 2 hours.
- In a large pot add a cup of oil, on low heat, for 2-3 minutes. Add the whole spices: cloves, black cardamom, cinnamon stick, black peppercorn, and fry until fragrant (about 3-5 minutes).
- Increase the heat to medium add the cut potatoes and cook for 3-5 minutes, until potatoes start to turn golden.
- Add the marinated chicken, as well as the sauce, and ½ cup of water.
- Cook on low heat for 30-45 mins, covered, until chicken is fully cooked, and oil has risen to the top.
- Add korma essence or kewra essence, if using.
- Garnish with cilantro