Watch the recipe
Traditional Pakistani & Mughlai Cuisine
A rich, aromatic chicken curry prepared with yogurt, fried onions, ginger, garlic, and traditional whole spices. This classic Pakistani chicken korma is known for its deep flavour, fragrant gravy, and beautiful golden-red colour.
- Serves 4 people
- Main ingredients
- - 1 kg chicken, cut into medium pieces
- - 3 medium onions, thinly sliced
- - 1 cup plain yogurt, whisked
- - ½ cup cooking oil or ghee
- - 2 tablespoons ginger-garlic paste
- - 2 green chilies, slit lengthwise
- - 1 tablespoon fresh ginger, cut into thin strips
- - Fresh coriander for garnish
- Whole spices
- - 2 bay leaves
- - 1 cinnamon stick (about 2 inches)
- - 4 green cardamom pods
- - 4 cloves
- - 1 black cardamom pod
- - 1 teaspoon cumin seeds
- Ground spices
- - 1 teaspoon red chili powder
- - ½ teaspoon turmeric powder
- - 1 teaspoon coriander powder
- - ½ teaspoon cumin powder
- - 1 teaspoon salt, or to taste
- - ½ teaspoon garam masala powder
- Step 1: Fry the onions
- 8–12 minutes
- Heat the oil or ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and fry until deep golden brown. Stir frequently so they brown evenly without burning. Remove the onions and let them cool. Reserve a little oil in the pot.
- Step 2: Add the whole spices
- 1–2 minutes
- Add the bay leaves, cinnamon, green cardamom, black cardamom, cloves, and cumin seeds to the hot oil. Stir gently until fragrant. Avoid burning the spices.
- Step 3: Cook the chicken
- 6–8 minutes
- Add the chicken pieces and ginger-garlic paste. Cook over medium-high heat, stirring regularly, until the chicken changes colour and is lightly browned on the outside.
- Step 4: Add the powdered spices
- 2 minutes
- Add red chili powder, turmeric, coriander powder, cumin powder, and salt. Mix well so every piece of chicken is coated. If the mixture starts sticking, add a small splash of water.
- Step 5: Add the yogurt
- 4–5 minutes
- Lower the heat. Add the whisked yogurt gradually, stirring continuously. Make sure the yogurt is not refrigerator-cold and avoid boiling the gravy vigorously. Cook until the oil begins to separate around the edges.
- Step 6: Add the fried onions
- 2–3 minutes
- Crush or grind the cooled fried onions into a coarse paste. Add them to the pot and mix thoroughly. They give the korma its signature flavour, colour, and thick gravy.
- Step 7: Simmer until tender
- 20–25 minutes
- Add approximately ½–1 cup of hot water, depending on how thick you want the gravy. Cover and cook on low heat until the chicken is tender and fully cooked. Stir occasionally and add a little more hot water if necessary.
- Step 8: Finish and serve
- 2–3 minutes
- Sprinkle in the garam masala and add the slit green chilies. Simmer briefly, then turn off the heat. Garnish with fresh coriander and ginger strips. Let it rest for 5 minutes before serving.
For authentic flavour: Use ghee or a mixture of oil and ghee.
For the perfect gravy: Fry onions to a deep golden colour, not dark brown or burnt.
To prevent yogurt from curdling: Whisk it well, reduce the heat, and add it gradually.
For a richer taste: Use bone-in chicken and allow the gravy to simmer gently.
For the right consistency: The gravy should coat the chicken pieces without becoming watery.
Food safety: Cook chicken until its thickest part reaches 74°C (165°F).
For authentic flavour: Use ghee or a mixture of oil and ghee.
For the perfect gravy: Fry onions to a deep golden colour, not dark brown or burnt.
To prevent yogurt from curdling: Whisk it well, reduce the heat, and add it gradually.
For a richer taste: Use bone-in chicken and allow the gravy to simmer gently.
For the right consistency: The gravy should coat the chicken pieces without becoming watery.
Food safety: Cook chicken until its thickest part reaches 74°C (165°F).
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