This Korma is literally fool-proof. It's rich, aromatic and has a deep brown color. It's a must-try for a Pakistani gathering.
What is Korma?
This dish features tender meat simmered in a luscious gravy of yogurt, cream, and aromatic spices like cardamom, cloves, and cinnamon. It's perfect for festive occasions or a hearty meal. Over the years I have seen many recreations of this on my Instagram and I promise you'll love the ease of this dish.
What is Different About Korma compared to Other Curries?
What sets Pakistani Korma apart is its rich and complex flavor profile. We start with whole fresh spices like fennel seeds, cumin seeds, and cardamom pods. It creates a fragrant base for the dish. The addition of ginger and garlic paste adds depth and warmth, while a touch of yogurt lends a creamy tanginess that balances out the spices and also thickens the curry The result is a dish that's both comforting and super indulgent.
Watch how to Make Chicken Korma
Korma Recipe
Ingredients
- ¾ cup oil
- 1 red onion sliced
- Whole spices:
- ½ teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 black cardamom
- 6 green cardamom
- 6 cloves
- 1 cinnamon stick 2-3"
- 1 tablespoon ginger and garlic paste
- 1 lb chicken thighs skinless and boneless, chopped
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon red chilli powder
- ¾ teaspoon salt
- 1 cup yogurt
- ¼ cup water
- 2 green cardamom
Instructions
- In medium pot, add oil and fry onion until crispy and deep brown about 20-25 mins on medium heat. Remove the onion to a plate covered with paper towel. Be sure to lay them in a thin layer so they don't get soggy.
- Next, add the whole spices and fry for 30 seconds.
- Next add in ginger garlic paste and fry for another 30 seconds
- Add chicken and fry until the raw pinkness goes away about 4-5 minutes.
- Tip in the ground spices and vigorously mix into the chicken. I gave this another 4-5 minutes
- Add salt and yogurt and blend into the chicken well.
- Pour in water ant let the curry cook covered for 25 mins.
- While chicken is cooking, blend the fried onion slices. I only blend half of the onion with water and the other half without water to add more texture.
- After 25 mins of cooking, add the blended/crushed onion into the curry and mix really well for 5 mins. You should instantly begin to see the color of the curry change from a medium brown to a rich deep color and the oil should begin to separate.
- Toss in the green cardamom and pop the lid and let the curry cook on low heat for another 10 mins.
- Top with ginger slices and serve hot with naan. Enjoy!
Tim Hortons Menu
I wanted to take a moment to thank you for your wonderful korma recipe. I've tried a few different recipes in the past, but yours is by far the best. The sauce is so rich and flavorful, and the chicken is cooked perfectly. I especially appreciate the tip about blending half of the onions with water and the other half without water to add more texture. It really makes a difference in the final dish.
I've made your korma recipe several times now, and it's always a hit with my family and friends. It's the perfect dish for a special occasion, but it's also easy enough to make for a weeknight meal.
Thank you again for sharing your recipe. I'm so grateful to have found it!
Amanda
I just made this recipe and was so pleased with it. Awesome job!
Rookie With A Cookie
SO happy to hear it! The leftovers are even better the next day
Sam
Wow great recipe and very easy. Husband loved it! That’s always a good sign lol.