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chicken korma recipe

Chicken Korma Recipe Pakistani

Step by step authentic chicken korma recipe Pakistani. It will give you same taste as you eat Korma on weddings. Watch degi korma recipe video to make at home.
4.34 from 3 votes
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Course: Main Course
Cuisine: Indian, Pakistani
Keyword: chicken korma, chicken korma recipe pakistani
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 Persons
Calories: 448kcal
Author: Hinz

Ingredients

  • 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

Serving: 500g | Calories: 448kcal