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Are you trying to find an authentic, delicious, yet simple chicken korma recipe? Then your search is over. This is a 45-minute recipe that can be prepared in one pot and is no less than any restaurant-quality dish!

Korma is often served with a variety of accompaniments that complement its flavors and textures. The most popular choices are naan, roti, or sheermal.

The soft and pillowy naan serves as a perfect vessel for scooping up the rich chicken and gravy. Another classic pairing for Korma is fragrant basmati rice, Pulao, or Chicken Biryani.

Jump To:
What Is Korma
The Origins Of Korma
Selecting The Meat
Traditional Cooking Techniques For Preparing Korma
How To Perfectly Fry Onions
Ingredients For The Chicken Korma
Additional Chicken Recipes

What Is Korma?

Korma, also known as Qorma, The English word “Korma” comes from the Urdu word “Qorma,” which means “braised meat.”

Chicken is cooked with yogurt and spices to create a thick gravy or sauce. This aromatic and flavorful dish is a true gem of Pakistani cooking.

There are very few ingredients in an authentic Korma—you could count them on your fingers. But if the recipe calls for boneless meat or includes tomatoes, turmeric, mint, or cilantro garnishing, it’s just not EVEN a korma. There is a BIG NO for all these in the Pakistani-style traditional Korma recipe.

If you like Pakistani/Indian curry recipes, this is by far the best chicken curry recipe, and it is a must-try.

The Origins Of Korma

First, during the Mughal era, Korma was brought to India by Persian invaders. Indeed, it was frequently served to royalty and on special occasions.

However, over time, korma has become a popular dish around the globe, demonstrating the variety and depth of Pakistani and Indian cuisine.

Selecting The Meat For Chicken Korma

It is very important to choose the right meat for the best flavor. Especially, an authentic chicken korma uses a bone-in chicken.

The broth/juice from the bones enhances the flavor of the dish and keeps the meat tender for the ideal bite.

Traditional Cooking Techniques For Preparing Chicken Korma

Preparing a delicious Korma requires a delicate balance of flavors and the use of traditional cooking techniques.
One of the key techniques used in Pakistani cooking to make Korma is the process of “bhunai,” which involves sautéing the spices and ingredients in oil or ghee until they release their flavors and aromas. This is an important step in developing the dish’s depth of flavor.
Another important step in making Korma is the slow cooking process. This not only allows the flavors to meld together but also helps the meat become tender and infused with spices. This ensures that the flavors are fully developed and the sauce reaches its desired consistency.
Last but not least, Add crushed onions at last to get the korma texture

How To Perfectly Fry Onions?

Particularly, to get the desired color and flavor of chicken korma, it is essential to fry the onions properly in this recipe.

They should have a perfect, light golden brown, neither too browned nor too underdone. Usually, overbrowning onions will result in a bitter gravy; on the other hand, underbrowning onions will make the korma’s color less rich.

Here are some pointers to ensure perfection

Cut the onions as thinly as possible
Add the onions to the hot oil. When adding onions to the lukewarm oil, they usually absorb more oil and become soggy.
Stir with a spoon now and then this will help to prevent uneven browning.
When onions are done, take them out right away, spread them out on paper towels to absorb extra oil, and allow some air to get through to help them crisp up.

Once it is crispy and dried, crush it either using your hands or a pestle and mortar. If using a food processor, pulse it three or four times; do not create a paste, but keep some texture. Keep that aside.

Ingredients For The Chicken Korma

Chicken: Always use bone-in chicken in the qorma.
Onions: To achieve greater crispiness, use thickly sliced red onions.
Oil: Traditionally, the recipe calls more than usual oil
Yogurt: Add the flavor and thickness in the gravy
Whole spices: cloves, green cardamom, and black cardamom. If they are not available, use ½ teaspoon of powdered garam masala instead.
Spice: Usually, all that is needed to make korma is red chili powder, coriander powder, and salt. However, the quantity is used twice as much as the standard Garvy Salan.
Garlic and ginger paste: You can use store-bought or homemade.
Ginger: For garnishing and additional flavor
Kewra: It enhances the aroma of the dish
Mace and Nutmeg: These are the 2 essential ingredients in Korma that add a distinct taste to the korma

Here are some additional chicken recipes that you might find interesting to try.

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