Authentic Chicken Korma Recipe (Best Chicken Curry for Lunch/Dinner): Today's recipe is one of the best recipes of Pakistani and Indian cuisine. We are sharing an easy and authentic Chicken Korma to make it in 'deg' style which is the most desired taste for korma lovers. If you are a foodie and belong to South Asia especially Pakistan or India then you must be in love with danedar korma. Let's make it step by step...
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About Recipe
Korma or qorma is a Pakistani Indian curry that prepares 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.
Expert Tips
If you are true foodie then you must value the texture of korma curry that should be grainy in look. Here I am sharing a few tips that might help you to create a true texture of korma locally famous as danedar korma.
- Thinly slice the onion before golden fry.
- Always wash the onion 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.
So, let's move to Hinz kitchen and make this precious recipe that will surely add value to your dining. I am capturing this recipe in Urdu / Hindi so the Indian and Pakistani people can easily understand and quickly follow the recipe.
Recipe Video
Preparation time: 45 mins | Difficulty: Beginners | Recipe Language: Urdu/Hindi | Serving: 2-3 persons
Ingredients
Chicken - 700 - 800 gms
Oil - 1 Tbsp
Whole Garam Masala: Cinnamon - 5 inches, Black Pepper - 20, Cinnamon - 5 inches, Cloves - 8, Bay leaves -5, Green Cardamom - 8
Salt: To Taste
Onion - brown onion (Sliced) - 6 Tsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Coriander Powder - 1 Tsp
Yogurt - 1 Cup
Water - 250ml
Garam Masala Powder - 1 Tsp
How to Make
- Add 1 tbsp 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. (Recipe: Garam Masala Powder)
- 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
It's a simple, easy and authentic chicken korma 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 you guest will love it. Along with this, you can also try my 'chicken biryani recipe' and 'double ka meeta - shahi tukray'
Have a lovely eating time with your family and loved ones.
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Chicken Korma Recipe Pakistani
Materials
- Ingredients:
- Chicken – 700 – 800 gms
- Oil – 1 Tbsp
- Whole Garam Masala
- Cinnamon – 5 inches
- Black Pepper – 20
- Cinnamon – 5 inches
- Cloves – 8
- Bay leaves -5
- Green Cardamom – 8
- Salt: To Taste
- Onion – brown onion Sliced – 6 Tsp
- Red Chili Powder – 1 Tsp
- Turmeric Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Yogurt – 1 Cup
- Water – 250ml
- Garam Masala Powder – 1 Tsp
Instructions
- Add 1 tbsp 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. (Recipe: Garam Masala Powder)
- 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
Notes
- 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.
- For 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.
Nutrition
Nany
What is whole garam masala? It looks good, but I'd like to know also what can I use instead of yogurt. Thank you 🙂
Hinz
Whole Garam Masala is the ingredients that will use to garam masala powder.
Hinz
It's an authentic Chicken Korma recipe Pakistani style that you can easily prepare at home kitchen. As you will make it, you will be tempt with aroma and texture to eat in no time.