🇵🇰 Traditional & Flavor-Packed Chicken Korma:
Authentic Pakistani-style Chicken Korma recipe that brings out rich, royal Mughlai flavors aromatic, creamy, and deeply spiced.
🕒 Prep Time: 15 mins 🍳 Cook Time: 45 mins 🍽️ Serves: 4–5
Ingredients of Chicken Korma:
For the Chicken:
* Chicken (bone-in, cut into medium pieces) – 1 kg
* Yogurt – 1 cup (whisked)
* Onions – 2 large (thinly sliced)
* Ginger paste – 1 tbsp
* Garlic paste – 1 tbsp
* Oil or Ghee – ½ cup (traditionally ghee is preferred)
* Whole spices:
* Green cardamom – 4
* Black cardamom – 1
* Cloves – 5
* Black peppercorns – 10
* Cinnamon stick – 1 small
* Bay leaves – 2
* Mace (javitri) – a pinch
* Nutmeg (jaiphal) – a pinch (grated)
* Powder of chili Red – 1½ tsp (adjust to taste)
* Coriander powder – 2 tsp
* Turmeric powder – ¼ tsp
* Garam masala powder – 1 tsp
* Salt – to taste
* Water of Kewra Needed – 1 tsp (optional, for aroma)
* Almonds or cashews – 10 (optional, soaked & blended to paste for creaminess)
* Fried onions (optional, for garnish)
Method: Chicken Korma
Step 1: Brown the Onions
1. Heat ghee or oil in a heavy-bottomed pot.
2. Add onion’s slice and sauté on medium heat until deep golden brown. Remove half for garnish and grind the rest into a paste.
Step 2: Cook the Chicken
1. In the same oil, add whole spices. Sauté for 30 seconds until fragrant.
2. Add paste of garlic & ginger, cook for a minute until raw smell disappears.
3. Add chicken pieces and fry until they change color and are lightly browned (about 5–8 minutes).
4. Add red chili, turmeric, coriander powder, and salt. Mix well.
Step 3: Add Yogurt & Cook
1. Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
2. Add the onion paste and optional nut paste at this stage.
3. Cook on medium heat, stirring occasionally, until oil separates and the masala thickens (15–20 minutes).
Step 4: Final Touch
1. Sprinkle garam masala and kewra water (if using).
2. To allow flavors to mingle, simmer on low for an additional five minutes.
3. Garnish with reserved fried onions and a drizzle of ghee if desired.
Serving Suggestions:
Basmati rice (plain or with saffron)
Naan or Sheer mal
Raita and fresh salad on the side
Tips:
* For richer flavor, use a mix of oil and ghee.
* Don’t skip browning the onions well—it’s key to an authentic taste.
* Let it sit for 15–20 minutes after cooking for deeper flavor.
