One of Pakistan's most famous recipes is Tender Pakistani Chicken Korma (Qorma). While making this delicious recipe can seem challenging, don't worry! With my recipe, you will be enjoying perfectly cooked Chicken Korma in just 30 minutes using a few simple ingredients.
WHAT IS CHICKEN KORMA?
In the world of Pakistani/Indian recipes, Tender Pakistani Chicken Korma (Qorma) is a beloved and classic recipe. It captures the essence of tradition with a yogurt-based curry, perfectly blended with aromatic spices. Key ingredients like yogurt, nutmeg, and javitri come together to create its unique, grainy texture.
To enhance its authentic flavor, crushed fried onions add a rich depth to this classic Indian/Pakistani main dish recipe. Originating from the traditions of Pakistan and North India, this popular recipe has become a staple at both wedding feasts and everyday meals, captivating diners with its irresistible taste.
Chicken Korma or Mutton Korma was served at my grandparents' wedding, my parents' wedding, my wedding, and my brothers' weddings. It’s definitely a staple at weddings in our family just like Chicken Biryani and Kheer.
DIFFERENCE BETWEEN CURRY AND KORMA?
Chicken Curry contains tomatoes, whereas Korma is made without tomatoes and uses yogurt as its base.
TIPS
- Grind the mace and nutmeg finely into powder form.
- Cool down the fried onion before squeezing them.
- No fresh cilantro in this recipe.
INGREDIENTS
- Nutmeg and Mace Mixture- Simply grind the nutmeg and mace using a mortar and pestle or a spice grinder.
- Oil and Onion- After frying the onion, transfer it to a plate and gently press or squeeze it to extract any excess moisture. Then, set it aside for later use.
- Ginger garlic paste- While the preference lies with homemade preparations, in case they are not readily available, store-bought alternatives can be used as a viable substitute.
HOW TO MAKE CHICKEN KORMA?
Grind the nutmeg and mace.
Fry the onion.
Take it out in a bowl.
Squeeze with hand.
In the same pot, add whole spices.
Now add ginger garlic paste.
Add chicken and mix well.
Then add yogurt and mix well.
Add salt and powdered spices.
Mix well!
Let it cook.
Cover and let it cook for few minutes.
It should look like this.
Add the fried onion, water, and kewra.
Cover and let it cook again.
WHAT TO SERVE WITH KORMA?
- Naan/ Chapati- Traditionally Korma is served with Naan/Chapati.
- Rice- Some regions serve korma with rice.
- Shermaal Naan- It is a sweeter version of naan. Shermaal has a dense texture and is red in color. My personal favorite is Shermaal served with Korma.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let's Make Chicken Korma!!!
Tender Pakistani Chicken Korma (Qorma)
Ingredients
- 1 lbs chicken quarters
- ¾ cup olive oil
- 2 medium onion thinly sliced
- 4 tbsp ginger garlic paste
- 1 cup yogurt
- ½ tsp kewra essence
- ¼ cup water
Nutmeg and Mace Mixture
- ⅛ piece nutmeg
- 2 pieces mace javitri
Whole spices
- 2 black cardamom
- 6 cloves
- 5 green cardamoms
- ½ cinnamon stick
- 6 black peppercorns
- 1 tsp cumin seeds
Powered spices
- 2 tbsp coriander powder
- 2½ tsp red chili powder
- ½ tsp Garam Masala Powder
- ½ tsp turmeric powder
- 1 tsp kosher salt or as needed
Instructions
Netmug and Mace Mixture
- In a mortar & pestle add mace and nutmeg and crush it until it's powder form side it aside.
Korma Curry
- In a medium-size pot, on medium heat, add oil and let it heat up.
- Next add onions, sauté it until it's brown.
- Then take it out in a bowl, cool it down for few minutes, crush the fried onion with hand, and then set aside.
- In the same pot, with some oil left, add black cardamon, cumin seeds, cinnamon, cloves, black peppercorns, and green cardamom.
- Sauté for 10 seconds. Now add the ginger garlic paste and let it cook for 30 seconds.
- Next add chicken and sauté that for 3 minutes.
- Add yogurt and mix well for 2 minutes.
- Now add salt, coriander powder, red chili powder, and turmeric powder.
- Next add mace and nutmeg mixture that you crushed in a mortar & pestle and mix well.
- Let it cook for 10-15 minutes on medium heat or until the chicken is tender.
- Now take the browned onion that you crushed, scatter the brown onion across your Korma and Kewra, let it cook for 2 minutes on low-medium heat.
- Cover the korma with lid and let it sit for 10 mins.
- Open the lid and sprinkle some garam masala powder and ginger.
- Enjoy with a Shermaal.
Tahera Ali says
Hi can you tell me why the onions need to be squeezed as the oil coming out of it would surely have some of the flavour of browned onions that would be lost. Also the more oil that is used in a curry adds to the flavour too.?
Sarah Mirza says
The crushed onions will make the korma “danedar” which is the actual consistency. Do not discard the oil coming out of onion, add it to the korma. let us know if you have any further questions. 🙂