Chicken Korma Pakistani Recipe (Easy and Authentic)
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
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Servings: 3 Persons
Calories: 448kcal
Ingredients
- 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
Instructions
- 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.
Video
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.
- 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.
Nutrition
Serving: 500g | Calories: 448kcal