Authentic Chicken Korma Pakistani Recipe is easy and you can simply make it in one pot just by following the few tips. Indian korma or Pakistani style is famous worldwide and people starve to eat in a nearby restaurant. Authentic korma is easily recognized by its signature 'Danedar' curry which is locally called Degi Korma.
Check the stovetop korma recipe video along with detailed Instant pot korma instructions.
What is Chicken Korma?
Korma or qorma is a Indian and Pakistani curry prepare with the addition of meat (Chicken, lamb, or beef). It's the most popular recipe in Pakistani food as people love to serve it on special occasions like weddings, family get together and parties. Korma can easily be prepared by making curry with golden brown onions and yogurt as compulsory ingredients.
Korma gravy is always looking different as compared to other curry recipes. It has the signature feature of showing 'dana' in gravy that makes it distinguished among others. Danedar korma makes by cooking crispy crushed golden brown onions with yogurt in presence of other spices. It also invites everyone to eat due to a special aroma that tempts to eat in no time.
In today's recipe, we will make the same taste as you eat korma at weddings that's why it's famous as Shadiyon wala chicken korma. Korma is a special wedding dish in South Asian culture and people love to have it with biryani.
Korma can be prepared in a different style and every region makes in a different way but the traditional and original korma flavor is awesome and people try it at home to make exact 'bawarchi' style korma.
Is Chicken Korma Spicy?
Yes, it's spicy! but you can manage the spice level as per your taste. Only ingredient that used to add spiciness is red chili powder. Garam masala also contains black pepper powder so you can taste it before using. You can increase and decrease the quantity to adjust the spice level.
What Does Chicken Korma Taste Like?
Chicken korma has strong aroma of cooked spices with chicken that spreads so fast. It has tangy, sour, nutty, creamy and earthy chicken flavor that makes it distinguished. Few drops of kewra water can make a big difference in taste and aroma.
Chicken - Used 800 g skinless chicken with bones as it makes better taste with stock. Legs, thighs and breast makes a perfect combination.
Oil/Ghee - Yes, it's a recipe where oil or ghee place important role to make a perfect korma curry texture. In this recipe, I only used oil.
Whole Garam Masala: Cinnamon, Black Pepper, Cloves, Bay leaves, and Green Cardamom.
Seasoning: Salt, red chili powder, turmeric powder and Coriander powder.
Onion (Birista) - Finely sliced fried onion. Don't use store bought!
Yogurt - empower the sour taste of korma curry with creamy and grainy look. Always use fresh yogurt. Properly beat before use to get the best result.
Garam Masala Powder: Used my homemade garam masala.
Water: To cook chicken and adjust the consistency of korma curry.
Kewra Essence: Add it wisely as it has strong taste and rosy aroma. I personally like to add only 1 drop as it can easily overtake the overall taste of korma curry. If you are applying all the good practices to make korma then you skip it. (This is based on my personal opinion).
How to Make Chicken Korma
Preparation of Birista (Brown onion)
Finely sliced the purple Indian onion (never use white onion for good Birista) and wash it properly with hand under tap water to detach the onion layers. Keep in strainer to release excess water or place on absorbent paper to make it dry for 10 to 15 minutes.
Now in a pan, add oil and deep fry the onion on medium temperature. Use salt during frying to get crispy and crunchy texture. Never fry onion on high heat otherwise it will turn dark and turn soggy after few minutes.
Always fry onion on medium temperature and keep stirring to get even brown color. It will take 10 to 15 minutes depending on size of pan and quantity of sliced onion.
As the onion turn brown, take it out and keep on strainer or kitchen paper to absorb excess oil. Never cover onion right after frying. Spread the onion on platter and wait for 2 minutes to come on room temperature. Crush the onion with fingers. Don't use chopper or blender to crush onion otherwise it will turn in a form of pate that we don't need.
Always give a quality time to make brown onion as crispy and crunchy onions are easy to crush and it's a main part to make perfect korma curry.
Let's Prepare Korma Curry
In a deep pan, pour oil and let it heat for few minutes. Add whole garam masala on medium heat and let it pop for few seconds then add ginger garlic paste and saute for few minutes to get rid with the rawness of ginger garlic.
Season with salt, red chili powder, turmeric and coriander powder and give it a good mix with sauteed ginger garlic. If it need a splash of water then add it to avoid masala burning.
Now add Chicken with bones in a pan and cook it for about 5-6 mins on high temperature so the chicken color changes to white. This step will make the chicken juicy and improve the taste of curry.
Now add freshly beaten yogurt to the pan and again cook for 5-6 minutes and keep stirring the pan so the yogurt water evaporates and gravy comes in one tone texture.
This step is so important and will help to bring the actual 'korma' grainy texture. Then add hand crushed crispy brown onion to korma gravy. (Watch: How to make crispy brown onion).
Now add 200 ml of water in a pan and give it a good mix. Add garam masala powder and cover for 20 to 25 minutes on medium heat.
As the chicken gets tender and oil gravy become thicker and oil comes over the surface. You can turn off the stove and dish it out.
Quick Tip: If you are serving Chicken Korma for dinner then make it 3 to 4 hours before or even a day before as it will be more settled and the grainy texture will be more obvious with improved taste.
Instant Pot Chicken Korma
Turn on the saute mode on Instant pot and add oil and let it heat up. Pop up the whole garam masala with freshly made ginger garlic paste. Saute for few minutes and keep stirring. Season with salt, red chili powder, turmeric powder and coriander powder and give it good mix. Add chicken and cook until chicken changes the color. Now time to add hand beaten yogurt and give it a good mix until the korma curry shows homogenous texture. Add water and sprinkle garam masala and mix it well.
Cancel the Saute mode. Cover the Instant pot lid and seal the vent. Cook for 10 minutes on high pressure.
After 10 minutes, release the vent to settle steam and carefully open the lid. Mix with spoon and dish it out!
Chicken Korma Video
If you are true foodie then you must value the authentic texture and taste of korma curry that should be grainy in look. Here I am sharing easy tips that might help you to create a perfect texture of korma locally famous as danedar korma.
- Thinly slice the Indian purple onion before golden fry.
- Always wash the onion to detach layers before fry to detach the onion layers. This step will make the onion crispy while frying.
- Add a pinch of salt while golden frying onion.
- If your onion is soggy after frying then keep it in the freezer. It will get crispy so it will be easy to break.
- Don't make a paste of fried onion. It will not create a texture of korma.
- Always crush onion through hands.
- Avoid to use spoiled yogurt or old yogurt if it has curdling texture.
- Proper addition of garam masala (whole and ground) makes a authentic taste of korma.
- Don't compromise on oil. Korma has greasy look.
- Proper stirring during cooking is important to make the grainy look of korma.
- Never ever use tomatoes in korma.
It's a simple, easy and authentic chicken korma Pakistani recipe. If you are a true lover of degi chicken korma then this recipe is for you. You can make it on your special events and I am sure your guest will love it.
It's best to store in the refrigerator for 01 week in an airtight glass container (avoid plastic). Also, bring it to room temperature before packing in container.
If you want to store for long time then freeze in bags for 15 days. I am not in favor to hold the stock in freezer without food preservatives.
Q & A
Evaporate the excess water on high heat and keep stirring to get the best consistency. Here are few tips if you are getting hard time to thicken the curry.
Here is the step by step recipe to make Shahi Chicken Korma
Yes, it's a authentic recipe of chicken korma which I feel is so easy and simple to make at home kitchen. Follow the tips to make perfect grainy look on korma curry.
Pakistani and north Indian korma is more or less the same. It's a traditional recipe that mostly wedding chef use to make korma in cauldron (daig).
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Chicken Korma Pakistani Recipe (Easy and Authentic)
- 800 g Chicken without skin and with bones
- 1 tablespoon Oil – 1 Tbsp
- Whole Garam Masala
- 3 sticks Cinnamon 2 inches
- 20 corns Black Pepper
- 8 Cloves
- 5 Bay leaves small
- 8 Green Cardamom
- 1 teaspoon Salt
- 6 teaspoon Brown Onion hand crushed
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 cup Yogurt beaten
- 1 teaspoon Garam Masala Powder – 1 Tsp
- 250 ml Water – 250ml
- 2 drops Kewra Essence optional
- Chicken Korma Stove Top Recipe
- Add 1 tablespoon of oil in a pan and heat it up.
- As the oil heated, add whole garam masala.
- Also, add Ginger/garlic paste and pan along with spices.
- In spices, add salt to taste, red chili powder, turmeric powder, coriander powder and keep stirring until the spices rawness ended and oil comes over the pan surface.
- Now add Chicken with bones in a pan and cook it for about 5-6 mins on high temperature so the chicken color changes to white. This step will make the chicken juicy and improve the taste of curry. (Note: If you feel the masala is dry then you can add little water to tender the chicken)
- Now add beaten yogurt to the pan and again cook for 5-6 minutes and keep stirring the pan so the yogurt water evaporates and gravy comes in one tone texture.
- This step is so important and will bring the actual ‘korma’ texture in this recipe. Add hand crushed crispy brown onion to korma gravy. (See Also: How to make crispy brown onion)
- Now add 200 ml of water in a pan.
- Also, add garam masala powder and 2 drops of kewra essence.
- Cover the pan for 20-25 minutes.
- As the chicken gets tender and oil gravy become thicker and oil comes over the surface. You can turn off the stove and dish it out.
- Our chicken korma is absolutely ready to eat now. You can serve it with Paratha, roti or Rice
Instant Pot Chicken Korma
- Turn on the saute mode on Instant pot and add oil and let it heat up.
- Pop up the whole garam masala with freshly made ginger garlic paste. Saute for few minutes and keep stirring.
- Season with salt, red chili powder, turmeric powder, and coriander powder, and give it a good mix.
- Add chicken and cook until the chicken changes color.
- Now time to hand-beaten yogurt and give it a good mix until the korma curry shows homogenous texture.
- Add hand crushed brown onion and mix it well. Add water and sprinkle garam masala with 2 drops of kewra essence. Again give it a good mix.
- Cancel the Saute mode. Cover the Instant pot lid and seal the vent. Cook for 10 minutes on high pressure.
- After 10 minutes, release the vent to settle the steam and carefully open the lid. Mix it well and dish it out!
- Serve with Naan or Roti.
- Make sure the golden brown onions are thinly sliced and crispy in texture. You can easily be crushed through your hands. The best tip is to place in the freezer for 10 minutes before crushing.
- Avoid making onion paste as it will not help to make grain in korma that's the signature feature of perfect korma gravy.
- To make crispy brown onions add a pinch of salt during frying. Never fry on high heat. Stir the spoon to get an evenly golden brown color.
- As the onions start to change color to light golden then take it out on kitchen absorbent paper. Never make it dark as it will change the flavor of korma curry.
- Monitor the quantity of water to make gravy. Too much water will not make a perfect korma texture.
- Always add garam masala while tendering the chicken. It will make a big difference in taste.