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Korma Recipe

This is my fool-proof Korma recipe that will never disappoint
Course Curry
Cuisine Pakistani
Keyword pakistani korma
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 3/4 cup oil
  • 1 red onion sliced
  • Whole spices:
  • 1/2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 black cardamom
  • 6 green cardamom
  • 6 cloves
  • 1 cinnamon stick 2-3"
  • 1 tbsp ginger and garlic paste
  • 1 lb chicken thighs skinless and boneless, chopped
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • 3/4 tsp salt
  • 1 cup yogurt
  • 1/4 cup water
  • 2 green cardamom


  • 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!